Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
23
result(s) for
"Cooking, North African"
Sort by:
The North African cookbook
\"Extensively researched and twenty years in the making, The North African Cookbook is the largest collection of traditional North African for home cooks. Focusing on the Maghreb region - Morocco, Algeria, Tunisia, and Libya - The North African Cookbook explores 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. A 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. Filled 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.\"--Amazon.
BOOK
On Couscous
There is theory in The Maghreb that he word \"couscous\" comes from the rustling, whispering sound of the little granules of wheat being worked under the hands of Berber women. Couscous is the product of hard wheat ground into flour, sprinkled with salted water--traditionally in an earthenware dish called ga'saa--then mixed by hand into tiny pellets and left out to dry. Among other things Marrouchi discovers the pleasure of eating a good meal and caring for the raw material, of organizing, combining, modifying, inventing, cooking, and tasting the famed dish.
Journal Article
Under the Mediterranean sun : a food journey from northern Africa to southern Europe and the Middle East
Authors Nadia and Merijn have always traveled extensively to research their beautiful cookbooks. Under the Mediterranean Sun is no exception. Since publishing Arabia in 2011, they have continued to push the culinary envelope and source the most authentic, simple and delectable recipes. In journeys throughout southern Europe, the Middle East and northern Africa, this dynamic duo document the food, people and stories encountered along the way. For Nadia and Merijn, the Arab world has no strict geography - as certain dishes in Spain and southern Italy are as influenced by the 'Arab world' as those in Morocco, Tunisia and the Middle East. Under the Mediterranean Sun is a personal food odyssey to find the people, places and dishes that unite the Mediterranean and the Arabic world. This book's 125 recipes are separated by region: Morocco, Tunisia, Libya, Algeria, Lebanon, Syria, Palestine, Israel, Turkey, Sicily, Andalusia, Sardinia and Catalonia. What unites each of these distinct regions is the incomparable colours, textures and sun-dappled spirit of the Mediterranean.
BOOK
Crazy water, pickled lemons : enchanting dishes from the Middle East, Mediterranean and North Africa
\"A new edition of the original gem at the heart of celebrated food writer Diana Henry's much-loved repertoire\" -- Back cover.
BOOK
The North African kitchen : regional recipes and stories
Features the cuisine of eight cooks working and living in North Africa, including brief biographies, favorite recipes from each cook, and photographs showcasing life in that region.
Book
Uncertain tastes
This richly drawn ethnography of Samburu cattle herders in northern Kenya examines the effects of an epochal shift in their basic diet-from a regimen of milk, meat, and blood to one of purchased agricultural products. In his innovative analysis, Jon Holtzman uses food as a way to contextualize and measure the profound changes occurring in Samburu social and material life. He shows that if Samburu reaction to the new foods is primarily negative—they are referred to disparagingly as “gray food” and “government food”—it is also deeply ambivalent. For example, the Samburu attribute a host of social maladies to these dietary changes, including selfishness and moral decay. Yet because the new foods save lives during famines, the same individuals also talk of the triumph of reason over an antiquated culture and speak enthusiastically of a better life where there is less struggle to find food. Through detailed analysis of a range of food-centered arenas, Uncertain Tastes argues that the experience of food itself—symbolic, sensuous, social, and material-is intrinsically characterized by multiple and frequently conflicting layers.
eBook