Description
| Product ID: | 9780781814362 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | GB |
| Title: | Flavors of the Maghreb |
| Subtitle: | Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy) |
| Authors: | Author: Alba Carbonaro Johnson, Sheilah Kaufman, Paula Miller Jacobson |
| Page Count: | 200 |
| Subjects: | National and regional cuisine, National & regional cuisine, Italy, North Africa |
| Description: | Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!The Arabic word Maghreb means“land where the sun sets.” The Maghreb is a multicultural Mediterranean regionof North Africa which includes Tunisia, Algeria, Morocco, Mauritania, andLibya. It is bordered by the beautiful Mediterranean Sea, and in ancient times,the Maghreb included Spain, Sicily, and Malta. The history of this region iscompletely different from that of the rest of Africa, and today’s cuisinereflects those differences. It’s an inviting cuisine, made with fresh local andseasonal ingredients, that carries a diversity of flavors and time-honoredtraditions to the Maghreb table. Before the Arab conquest, the Phoenicians, Greeks, Romans,Byzantines, and later the Italians and French, colonized the Maghreb. Each newculture that entered the region left unique influences and together theycreated a multicultural cuisine using aromatic spices, fresh herbs, citrus,dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious freshvegetables. Ancient civilizations such as Phoenicians and Romans spread thecultivation of wheat. The Moors brought citrus and olives from Spain. TheBerbers gave birth to couscous. Fennel, peas, and artichokes arrived with theItalian settlement, and the baguette, salad Niçoise, and mayonnaise werebrought by the French when they colonized the area. Thus, the food of Maghrebbecame a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine. Three generations ago, Alba Carbonaro Johnson’s familyemigrated from Sicily to Tunisia. With this unique cultural vantage point, shelearned to cook traditional Maghrebi dishes as well as the southern Italianspecialties of her family. This book brings the best of both theseMediterranean cuisines together in simple, delicious recipes that readers willturn to again and again. Sample recipes:Crostini with Dill and PecorinoSpicy Cauliflower MinestraCouscous for Festive Occasions (Seffa)Lamb Chops in Dried Fig SauceBaked Whole Bass with ChermoulaShrimp Speidini with Golden Breadcrumbs and PistachiosRustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden RaisinsBroccoli AffogatiMarzipan-Stuffed Dates Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes! The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb table. Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.
Three generations ago, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again. Sample recipes:
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| Imprint Name: | Hippocrene Books Inc.,U.S. |
| Publisher Name: | Hippocrene Books Inc.,U.S. |
| Country of Publication: | GB |
| Publishing Date: | 2023-06-22 |
