Flavors of the Maghreb
Hippocrene Books Inc.,U.S. (Verlag)
978-0-7818-1436-2 (ISBN)
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:
Crostini with Dill and Pecorino
Spicy Cauliflower Minestra
Couscous for Festive Occasions (Seffa)
Lamb Chops in Dried Fig Sauce
Baked Whole Bass with Chermoula
Shrimp Speidini with Golden Breadcrumbs and Pistachios
Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins
Broccoli Affogati
Marzipan-Stuffed Dates
Alba Carbonaro Johnson was born in Naples, Italy and raised in Tunisia where she became an expert on regional Italian, Moroccan, Tunisian, Algerian, Greek, and Turkish cuisines. She has worked for over 16 years as a personal chef, culinary instructor, and editor, and has also made numerous television appearances, conducting live cooking demonstrations. In addition, she also annually conducts culinary trips to Umbria and Tuscany. Visit her at https://easycookingwithalba.blogspot.com/. She resides in the Annapolis, Maryland area. Paula Miller Jacobson has been working in cookbook editing and recipe development, as well as teaching cooking classes for over 20 years. She has edited and tested recipes for Italian, Turkish, Iraqi, kosher, Greek, Sephardic, Azerbaijani, and Maghrebi chefs. She is a member of Les Dames d’Escoffier International, International Association of Culinary Professionals, and Culinary Historians of Washington. Paula and Sheilah are partners in Cookbook Construction Crew. Paula resides in Rockville, Maryland. Sheilah Kaufman is author of twenty-seven cookbooks and has been a food editor and writer, culinary lecturer, and cooking instructor for more than 45 years. She is author of Sephardic Israeli Cuisine (Hippocrene Books) and co-author with Nur Ilken of A Taste of Turkish Cuisine (Hippocrene Books) and The Turkish Cookbook (Interlink). Sheilah trained at L’Academie de Cuisine in Bethesda, MD and travels around the U.S. teaching Turkish, French, international, and Mediterranean cooking. She is a founding member of International Association of Culinary Professionals and an active member of Les Dames d’Escoffier and Culinary Historians of Washington. She resides in Potomac, MDnit. Visit her at www.cookingwithsheilah.com.
| Erscheinungsdatum | 17.05.2023 |
|---|---|
| Zusatzinfo | color photos |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 177 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-7818-1436-7 / 0781814367 |
| ISBN-13 | 978-0-7818-1436-2 / 9780781814362 |
| Zustand | Neuware |
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