An exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia. Unique specialties such as Moroccan Chicken with Apricots and Honey and Algerian Fish Tagine with Charmoula and Tomato are joined by better-known recipes such as Spiced Roast Lamb and Nut Shortbread Cookies. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African cooking. A full-color and competent entry onto the competetive Mediterranean cooking shelf.
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