The North African Cook Book by Jeff Koehler

  • Pan-cooked bread pockets (Batbout) (page 40)

    from The North African Cook Book The North African Cook Book by Jeff Koehler

    • Categories: Bread & rolls, savory; Moroccan; Dairy-free; Vegan
    • Ingredients: plain flour; fine semolina; instant yeast
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Notes about this book

  • robm on May 01, 2023

    A magnificent cook book covering the cuisine of the entire Maghreb, including Libya. Every single recipe sounds superb, urging readers to try them! The only difficulty will be deciding where to begin! For those who follow kashrut the vast majority of recipes are already intrinsically kasher and almost all the others can very easily be adjusted to make them so. One striking discovery was a tagine that is identical to an Ashkenazi tzimmes of meat, prunes, and dried apricots. The Jewish dish has been dated back to France in the 1300s. Did they learn this dish from the Moors? Or did they learn it from the Jews? Whichever, it’s a splendid dish with all the flavors of the past, particularly good in cold weather! This book brings hundreds of other equally wonderful dishes to our tables!

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  • ISBN 10 1838666265
  • ISBN 13 9781838666262
  • Published May 17 2023
  • Format Hardcover
  • Page Count 468
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press

Publishers Text

A collection of 445 exciting and accessible recipes that celebrate North Africa’s vibrant and diverse food culture.

Life in North Africa heavily revolves around that most important of passions, food. Drawing on Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian ones, this gorgeous cookbook explores the culinary diversity of the Maghreb, a region that spans Morocco, Algeria, Tunisia, and Libya.

With 445 delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book reveals an exciting cuisine that is as varied and fascinating as the countries it covers. Irresistible recipes and stunning photography bring the region to life, from the Atlantic and Mediterranean coast in the west and the north, across farmland, orchards, plateaus carpeted in wheat, and mountain peaks, to the great Sahara in the south and east.

A series of essays scattered throughout the book introduce key ingredients and cultural traditions, adding extra depth to Jeff Koehler's compelling introduction, which celebrates food culture in Morocco, Algeria, Tunisia, and Libya, as well as providing a brief history of North Africa itself. From griddled flatbreads and zesty salads to aromatic tagines, grilled meat and fish, and honey-rich pastries, The North African Cookbook showcases an unprecedented and authoritative collection of traditional and contemporary recipes for the home cook from this most intriguing and varied of regions.

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