Although Paula Wolfert's Couscous and Other Good Food from Morocco (1973) is a classic in the field, and she includes some Tunisian recipes in her recent revision of Mediterranean Cooking (LJ 10/15/94), few books, even among the recent spate of Mediterranean titles, deal in any depth with Tunisian or Moroccan food, not to mention Algerian cooking. Marks, an authority in his own right, has authored books on numerous cuisines, including The Exotic Kitchens of Indonesia (LJ 11/15/89). Here he includes more than 300 recipes from Morocco, Algeria, and Tunisia, with separate chapters devoted to the Jewish cuisine of each country; good headnotes provide historical and culinary background for these unfamiliar, both exotic and not so exotic, dishes. A unique collection; highly recommended.
The latest book by an intrepid traveler and connoisseur presents the entire realm of cuisine from Africa's three northernmost nations. Principal sections highlight Morocco, Algeria, and Tunisia. Each of these is divided once again, with the focus shifting to the Jewish cuisine of each country. Marks is an accomplished food guide whose extensive travels yield a cornucopia of more than 300 recipes. Not only is the region's renowned couscous featured, but the fragrant spices, lamb delicacies, ample vegetable dishes (to gratify vegetarians), and exotic sweets all contribute to an intriguing cuisine worth exploring. To cook the food may well open the door to ancient history and to culinary legacies resulting from the melding of cultures.