North African Kitchen: Regional Recipes and Stories

Overview

Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with ...

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Overview

Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures.

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Editorial Reviews

Library Journal

Dunlop, a London-based travel writer, explores the cuisines of Morocco, Tunisia, and Libya as interpreted by eight very different cooks. Aicha Ait Ouad, for example, who comes from a tiny town in the Atlas Mountains, is the chef for a private club in Marrakech; Khadouj Sentwi retired after almost 30 years at a restaurant in Fez, where she was "the iron lady of the kitchen." There are brief profiles of each cook, followed by a dozen or so of her or his (seven of them are women) signature recipes. Dunlop provides cultural and historical background as well, and there are color photographs of the individual kitchens and of North African street and market scenes. There are relatively few titles on these cuisines-Paula Wolfert's classic Couscous and Other Good Food from Moroccobeing the best known-and Dunlop's is recommended for all subject collections.


—Judith Sutton
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Product Details

  • ISBN-13: 9781566567121
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 3/1/2008
  • Pages: 192
  • Product dimensions: 7.80 (w) x 10.00 (h) x 1.00 (d)

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