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Diane Publishing Books
North African Cooking: Exotic Delights from Morocco, Tunisia, Algeria, and Egypt
Hilaire Walden (au)
Bordering the southern Mediterranean Sea are the three countries of Algeria, Morocco & Tunisia, which were once known as the Maghreb & today make up the region of North Africa. The distinctive cuisine of this region has many similarities & shared themes that cross the region: slow-simmered, spicy casseroles called tagines; steamed dishes of couscous grains; aromatic lamb recipes; & colorful sweet desserts & sweatmeats, & pies & pastries made from a special wafer-thin pastry called warka. This cookbook, illustrated with beautiful color photos, describes food customs in North Africa, cooking equip., flavors of North Africa, & wines of the region. Also contains over 100 authentic recipes for all courses of a meal, including spice mixes, sauces, & drinks.
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