Paula Miller Jacobson Alba Carbonaro Johnson Sheilah Flavors of the (Paperback)-image

Paula Miller Jacobson Alba Carbonaro Johnson Sheilah Flavors of the (Paperback)

$ 14.68

Publication Name: Flavors of the Maghreb Contributor: Sandy Ireland (By (photographer)) Release Date: 06/22/2023 Item Height: 1 in Illustrator: Yes ISBN: 9780781814362 Book Title: Flavors of the Maghreb and Southern Italy : Recipes from the Land of the Setting Sun Release Year: 2023 gtin13: 9780781814362 Subtitle: Authentic Recipes from the Land Where the Sun Sets (North Africa Item Length: 10 in Country of Origin: US Language: English Genre: Travel, Cooking Item Weight: 0 Oz Format: Trade Paperback Publisher: Hippocrene Books, Incorporated Item Width: 7 in Publication Year: 2023 Topic: Africa / Morocco, Europe / Italy, Regional & Ethnic / African, Regional & Ethnic / Italian, Regional & Ethnic / Mediterranean Number of Pages: 200 Pages EAN: 9780781814362 Author: Paula Miller Jacobson

Description

Further Details Title: Flavors of the Maghreb Condition: New Subtitle: Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy) Author: Paula Miller Jacobson, Alba Carbonaro Johnson, Sheilah Kaufman Contributor: Sandy Ireland (By (photographer)) Format: Paperback EAN: 9780781814362 ISBN: 9780781814362 Publisher: Hippocrene Books Inc.,U.S. Genre: Food & Drink Release Date: 06/22/2023 Description: 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 regionof North Africa which includes Tunisia, Algeria, Morocco, Mauritania, andLibya. It is bordered by the beautiful Mediterranean Sea, and in ancient times,the Maghreb included Spain, Sicily, and Malta. The history of this region iscompletely different from that of the rest of Africa, and today’s cuisinereflects those differences. It’s an inviting cuisine, made with fresh local andseasonal ingredients, that carries a diversity of flavors and time-honoredtraditions to the Maghreb table. Before the Arab conquest, the Phoenicians, Greeks, Romans,Byzantines, and later the Italians and French, colonized the Maghreb. Each newculture that entered the region left unique influences and together theycreated a multicultural cuisine using aromatic spices, fresh herbs, citrus,dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious freshvegetables. Ancient civilizations such as Phoenicians and Romans spread thecultivation of wheat. The Moors brought citrus and olives from Spain. TheBerbers gave birth to couscous. Fennel, peas, and artichokes arrived with theItalian settlement, and the baguette, salad Niçoise, and mayonnaise werebrought by the French when they colonized the area. Thus, the food of Maghrebbecame a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine. Three generations ago, Alba Carbonaro Johnson’s familyemigrated from Sicily to Tunisia. With this unique cultural vantage point, shelearned to cook traditional Maghrebi dishes as well as the southern Italianspecialties of her family. This book brings the best of both theseMediterranean cuisines together in simple, delicious recipes that readers willturn 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 Language: English Country/Region of Manufacture: US Item Height: 254mm Item Length: 177mm Item Width: 25mm Release Year: 2023 Missing Information? Please contact us if any details are missing and where possible we will add the information to our listing.

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