North African Cooking

More about the book

A gorgeous collection of North African stews, from ancient Berber recipes to modern Moroccan classics.. Includes step-by-step techniques for preparing authentic couscous, as well as simple instructions for making Harissa, Chermoula, Ras el Hanout, Preserved Lemons, Smen, and Mint Tea. Rich and aromatic ideas include Tagine of Monkfish, Shellfish K'dra with Lemon Couscous, Chicken Tagine with Green Olives and Preserved Lemon, Tagine of Spiced Kefta with Lemon, and Okra and Tomato Tagine. The recipes are beautifully presented with more than 130 photographs by Martin Brigdale, including a mouthwatering image of every finished dish, so you can see exactly what you are aiming to achieve. Full nutritional notes are proviedet throughout.