{"title":"North African","description":null,"products":[{"product_id":"moroccan-cookbook-exploring-the-food-of-a-timeless-cuisine","title":"Moroccan Cookbook","description":"\u003cp\u003e\u003cstrong\u003eThe culmination of years of research, this evocative volume looks in detail at the history and geography, customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, beautifully photographed. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHospitality is of utmost importance in Morocco. Offering, sharing and receiving are intertwined and, even in the humblest of homes, a guest will be offered dates to dip in milk, or a simple glass of milk flavoured with rosewater, sometimes with scented petals floating on top. \u003c\/p\u003e\n\u003cp\u003eFreshly baked or griddled bread, scented sweetmeats or fruit may also be offered to welcome guests and wherever you go in the country a glass of hot, sweet mint tea is the essence of hospitality, friendship, family gatherings and trade. This is just the beginning. What has yet to come is a feast for the senses. Spicy and scented, fruity and sweet, offering creative combinations of cumin and ginger, honey and cinnamon, saffron and rose chillies and turmeric, nuts, marinated olives and preserved lemons, served in painted, earthenware bowls and tagines, \u003cbr\u003e\u003cbr\u003eMoroccan food is both exciting and inspiring. It is no wonder that the cuisine has been described as the 'perfumed soul' of the culture. A table laden with a Moroccan feast can tell the fascinating story of the country and its people and the influences from the ancient and medieval cultures that have left their mark on the region. At the root of the culinary culture are the indigenous Amazigh, the Berber communities, with their traditions of tagines and couscous; the nomadic Bedouins from the desert who brought dates, milk and grains; the Moors expelled from Spain who relied heavily on olives and olive oil and brought with them the Andalucian flavours of paprika and herbs; the Sephardic Jews with their preserving techniques employing salt; the Arabs who introduced the sophisticated cuisine from the Middle East along with Islamic culinary restrictions; the slaves from central Africa with their tribal secrets; the Ottoman influence of kebabs and pastry making; and the finesse of the French. Sensually intertwining the ancient and medieval influences within the modern, the cuisine is regarded as the most exquisite and refined of the Maghreb, the North African region comprising Morocco, Tunisia, Algeria. Libya and Mauritania. \u003cbr\u003e\u003cbr\u003e\"While I walked up to the Kasbah du Toubkal, a magnificent mountain retreat in the Atlas Mountains, my young children were transported on the back of a gentle mule. Chatting and giggling, they were blissfully unaware of the draining heat, but I was thankful when we arrived at the walls of the ancient refuge. In the shelter and shade of the pretty courtyard garden, a vision of colour from lush green herbs and scented pink roses, we were greeted warmly with a cool sprinkling of rose water to refresh our hands, faces and necks and the most succulent dates I have ever tasted dipped in a bowl of milk - traditional Berber hospitality. Welcome to Morocco!\"\u003c\/p\u003e","brand":"Anness Publishing","offers":[{"title":"Default Title","offer_id":48050692751518,"sku":"9780754835646","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780754835646.jpg?v=1785190414"},{"product_id":"north-african-recipes-moroccan-recipes-algerian-recipes-tunisian-recipes-and-more-in-1-delicious-african-cookbook","title":"North African Recipes","description":"Discover \u003cb\u003eNorth African\u003c\/b\u003e Cooking from Morocco, Algeria, Tunisia, and Egypt. \u003cbr\u003e \u003cbr\u003e Get your copy of the best and most unique North African recipes from BookSumo Press!\u003cbr\u003e \u003cbr\u003e Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.\u003cbr\u003e \u003cbr\u003e In this book we focus on North African cooking. \u003ci\u003eNorth African Recipes\u003c\/i\u003e is a complete set of simple but very unique North African dishes. You will find that even though the recipes are simple, the tastes are quite amazing.\u003cbr\u003e \u003cbr\u003e So will you join us in an adventure of simple cooking?\u003cbr\u003e \u003cbr\u003e Here is a Preview of the \u003cb\u003eNorth African\u003c\/b\u003e Recipes You Will Learn: \u003cul\u003e \u003cli\u003eMoroccan Chicken\u003c\/li\u003e \u003cli\u003eMoroccan Inspired Yam Stew\u003c\/li\u003e \u003cli\u003eMoroccan Tagine II\u003c\/li\u003e \u003cli\u003eMoroccan Chickpea Stew\u003c\/li\u003e \u003cli\u003eMoroccan Potato Bean Soup\u003c\/li\u003e \u003cli\u003eBeef \u0026amp; Hominy Stew\u003c\/li\u003e \u003cli\u003eChickpea \u0026amp; Egg Pie\u003c\/li\u003e \u003cli\u003eVeggie Stew with Couscous\u003c\/li\u003e \u003cli\u003eMeat Filled Pastries\u003c\/li\u003e \u003cli\u003eEggs with Veggies\u003c\/li\u003e \u003cli\u003eAlgerian Cucumber Salad\u003c\/li\u003e \u003cli\u003eLamb \u0026amp; Eggs Pie\u003c\/li\u003e \u003cli\u003eEggs with Peppers \u0026amp; Tomatoes\u003c\/li\u003e \u003cli\u003eLemony Chickpeas Soup\u003c\/li\u003e \u003cli\u003eSpicy Sausage Omelet\u003c\/li\u003e \u003cli\u003eSpicy Chicken with Olives\u003c\/li\u003e \u003cli\u003eMoroccan Mashed Potatoes\u003c\/li\u003e \u003cli\u003eMoroccan Shabbat Fish\u003c\/li\u003e \u003cli\u003eMoroccan Ksra (Flatbread)\u003c\/li\u003e \u003cli\u003eFava Bean Breakfast Spread\u003c\/li\u003e \u003cli\u003eMoroccan Peanut Stew\u003c\/li\u003e \u003cli\u003eMoroccan Yam Soup\u003c\/li\u003e \u003cli\u003eMoroccan Vegetable Curry\u003c\/li\u003e \u003cli\u003eMuch, much more!\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e \u003cbr\u003e Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!\u003cbr\u003e \u003cbr\u003e Related Searches: North African cookbook, North African recipes, african cooking, african cookbook, african recipes, african cooking, african foods","brand":"CreateSpace Independent Publishing Platform","offers":[{"title":"Default Title","offer_id":48050695143582,"sku":"9781546448655","price":10.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781546448655-cover-f3209ffda6abc0b272c6.jpg?v=1785190742"},{"product_id":"the-north-african-cookbook","title":"The North African Cookbook","description":"\u003cp\u003e\u003cb\u003e'This cookbook is a must for a deep dive into North African classic and regional dishes.' -\u003c\/b\u003e \u003cb\u003eWarda Bouguettaya\u003c\/b\u003e\u003cb\u003e, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines).' - \u003c\/b\u003eMohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa\u003cbr\u003e \u003cbr\u003e \u003cb\u003e'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi, chef, restaurateur and food writer\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl, \u003c\/b\u003e\u003cb\u003ebestselling author and food writer\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eA collection of 445 exciting and accessible recipes that celebrate North Africa's vibrant and diverse food culture\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eExtensively researched and twenty years in the making, \u003ci\u003eThe North African Cookbook\u003c\/i\u003e is the largest collection of traditional North African recipes for home cooks.\u003c\/p\u003e \u003cp\u003eFocusing on the Maghreb region - Morocco, Algeria, Tunisia, and Libya - \u003ci\u003eThe North African Cookbook \u003c\/i\u003eexplores the territory's vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region's traditions today.\u003c\/p\u003e \u003cp\u003eA wide network of culinary voices from across North Africa guided the project. In a region so vast and so diverse, James Beard award-winning food writer Jeff Koehler looked to many hundreds of experts and locals. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler's extensively researched collection is an exhaustive look at traditional recipes across the Maghreb.\u003c\/p\u003e \u003cp\u003eFilled with delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book brings to life an exciting cuisine that is as varied and fascinating as the countries it covers.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":48091597209758,"sku":"9781838666262","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781838666262.jpg?v=1786029264"},{"product_id":"mediterranean-street-food-stories-soups-snacks-sandwiches-barbecues-sweets-and-more-from-europe-north-africa-and-the-middle-east","title":"Mediterranean Street Food","description":"\u003cp\u003e\u003cstrong\u003eWho can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? 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