The Book of North African Cooking

Rating:
Summary: Great introduction to the cuisines of Northern Africa.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of North African Cooking, starts with a brief introduction to the cuisines of Northern Africa and a glossary of ingredients, and then presents recipe suggestions for all major courses, from soups and appetizers to salads, desserts and sweetmeats. Special chapters are dedicated to fish, poultry, (red) meat and grain dishes. Classics such as harira (lentil and chick-pea soup), marinated olives, fig tarts, lamb rolls, leg of lamb, hummus and broiled chicken, and several variations of couscous, kebabs, pilafs and pita dishes appear next to unique recipes such as chick-pea and coriander cakes, goat cheese and fig dressing, orange and almond cake, pomegranate lamb, saffron chicken casserole, spinach soup, and squid with saffron sauce.

From Arab pancakes with honey and baba ganoush (eggplant patties) to watermelon and feta salad and zucchini pancakes, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the North African cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mediterranean, Spanish, Greek and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.

Rating:
Summary: Great introduction to the cuisines of Northern Africa.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of North African Cooking, starts with a brief introduction to the cuisines of Northern Africa and a glossary of ingredients, and then presents recipe suggestions for all major courses, from soups and appetizers to salads, desserts and sweetmeats. Special chapters are dedicated to fish, poultry, (red) meat and grain dishes. Classics such as harira (lentil and chick-pea soup), marinated olives, fig tarts, lamb rolls, leg of lamb, hummus and broiled chicken, and several variations of couscous, kebabs, pilafs and pita dishes appear next to unique recipes such as chick-pea and coriander cakes, goat cheese and fig dressing, orange and almond cake, pomegranate lamb, saffron chicken casserole, spinach soup, and squid with saffron sauce.

From Arab pancakes with honey and baba ganoush (eggplant patties) to watermelon and feta salad and zucchini pancakes, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the North African cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mediterranean, Spanish, Greek and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.

Rating:
Summary: One of the best!
Review: The Book of North African Cooking is excellent! It covers a wide variety of meal ideas and has fantastic photography to accompany each recipe. These dishes are delicious and colorful, making wonderful meals when combined or making a great addition to everyday favorites. There are plenty of delicious recipes for vegetarians, too.