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Sunday, February 27, 2011

Cooking the North African Way: Culturally Authentic Foods Including Low Fat and Vegetarian Recipies (Easy Menu Ethnic Cookbooks)

North African cuisine abounds in rich, savory flavors and aromas, 
yet the basic ingredients are familiar. They include fish, poultry, egg­
plants, zucchini, bell peppers, carrots, lentils, chickpeas, beans, 
apples, peaches, lemons, limes, dates, and nuts. Lamb is the favorite 
meat in North Africa. 
North African cooks transform these familiar foods with an array 
of flavorful herbs and spices. Common among them are cumin, cin­
namon, ginger, saffron, coriander, turmeric, mint, cilantro, chili 
peppers, and garlic. Harissa, a paste made of garlic and chili peppers, 
and tahini, a paste made from crushed sesame seeds, are frequent 
additions to recipes. 
The recipes in this cookbook represent a sampling of dishes from 
throughout North Africa. They range from tasty appetizers, called 
mezze, to fragrant stews, called tagines. With so many different recipes 
to choose from, you’ll no doubt find several to your liking. 

72 pages

  • Language: English
  • ISBN-10: 0822541696
  • ISBN-13: 978-0822541691

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