'North African Cooking' is a collection of recipes from across the region - Morocco, Tunisia, Algeria, Libya, and Egypt - where ancient history and cosmopolitan tastes meet in a magnificent cuisine.
Featuring ingredients familiar from the Mediterranean and a wide variety of exotic spices such as saffron, nutmeg, cinnamon, and cloves, the food of North Africa is a delicious as its aroma promises.
With a sumptuous range of dishes from simple street fare to elaborate food fit for a banquet, this book is a wonderful introduction to North African cooking.
