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:

• 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

Formato	Tapa suave
Número de Páginas	200
Lenguaje	Inglés
Editorial	Hippocrene Books
Fecha de Publicación	2023-05-09
Dimensiones	9.92" x 6.93" x 0.63" pulgadas
Letra Grande	No
Con Ilustraciones	No
Temas	Africano, Italia, Mediterráneo, África del Norte

Kaufman, Sheilah

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.

Johnson, Alba Carbonaro

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.

Jacobson, Paula Miller

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.