By Kitty Morse
Redolent of saffron, ginger, and cinnamon, and vivid with the sun-drenched colors of fresh fruits and vegetables, the cuisines of Morocco, Algeria, and Tunisia are as delicious as they are exotic. Collectively known as the Maghreb, "the land where the sun sets," these North African countries have developed a rich, vegetarian tradition based on wholesome grains, fresh produce, and plump, sweet fruits, along with olive oil, garlic, and honey—all blended with uniquely flavorful seasonings and honed to perfection through time-honored cooking techniques. Lavishly illustrated with stunning full-color photographs, The Vegetarian Table: North Africa includes over eighty distinctive vegetarian recipes for appetizers, soups and salads, stews, breads, couscous, pastries, desserts, and beverages—each indelibly spiced with the enduring culinary artistry of the Mediterranean, Africa, and the Middle East.
With a special section on entertaining, this exciting volume in the Vegetarian Table series introduces cooks everywhere to the exquisite nuances of North African hospitality. Offer a buffet table laden with platters of Sweet Pepper Tarts and Tunisian Potato Turnovers with Olives and Capers. Satisfy family and friends with a savory Tagine of Potatoes, Peas, and Artichoke Hearts or a Couscous with Caramelized Onions and Raisins. Last, but not least, refresh your guests with a ruby-red Pomegranate and Mint Cup for a tasty and unusual dessert.
Easy-to-follow recipes and detailed notes on ingredients make cooking these authentic dishes a delectable pleasure—and offer an enticing and nutritious way to enjoy the sumptuous food and flavors of North Africa right here at home.
The Vegetarian Table: North Africa
By Kitty Morse
Chronicle Books, 2000
Color photographs throughout
Information provided by the publisher.
This page created December 2000
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