Isbn: 9780781814362 - flavors of the maghreb & southern italy: recipes from the land of the setting sun (11 Ergebnisse)

paperback. Zustand: Good. Cover shows some external wear. Interiors are clean with unmarked text/pictures. Binding intact. Good reading copy.

paperback. Zustand: Very Good.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 200 pages. 10.00x7.00x1.00 inches. In Stock.

Zustand: New. In English.

Zustand: New. 2023. Paperback. . . . . . Books ship from the US and Ireland.

Taschenbuch. Zustand: Neu. Neuware - Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!The Arabic wordMaghrebmeans"land where the sun sets." The Maghreb is a multicultural Mediterranean regionof North Africa which includes Tunisia, Algeria, Morocco, Mauritania, andLibya. It is bordered by the beautiful Mediterranean Sea, and in ancient timesthe Maghreb included Spain, Sicily, and Malta. The history of this region iscompletely different from that of the rest of Africa, and today's cuisinereflects those differences. It's an inviting cuisine, made with fresh local andseasonal ingredients, that carries a diversity of flavors and time-honoredtraditions to the Maghreb table.Before the Arab conquest, the Phoenicians, Greeks, RomansByzantines, and later the Italians and French, colonized the Maghreb. Each newculture that entered the region left unique influences and together theycreated a multicultural cuisine using aromatic spices, fresh herbs, citrusdried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious freshvegetables. Ancient civilizations such as Phoenicians and Romans spread thecultivation of wheat. The Moors brought citrus and olives from Spain. TheBerbers gave birth to couscous. Fennel, peas, and artichokes arrived with theItalian settlement, and the baguette, salad Niçoise, and mayonnaise werebrought by the French when they colonized the area. Thus, the food of Maghrebbecame a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.Three generations ago, Alba Carbonaro Johnson's familyemigrated from Sicily to Tunisia. With this unique cultural vantage point, shelearned to cook traditional Maghrebi dishes as well as the southern Italianspecialties of her family. This book brings the best of both theseMediterranean cuisines together in simple, delicious recipes that readers willturn to again and again.Sample recipes:- Crostini with Dill and Pecorino- Spicy Cauliflower Minestra- Couscous for Festive Occasions (Seffa)- Lamb Chops in Dried Fig Sauce- Baked Whole Bass with Chermoula- Shrimp Speidini with Golden Breadcrumbs and Pistachios- Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins- Broccoli Affogati- Marzipan-Stuffed Dates. …

Zustand: NEW.

Zustand: New. &Uumlber den AutorrnrnAlbanCarbonaro Johnson was born in Naples, Italy and raisednin Tunisia where she became an expert on regional Italian, Moroccan,nTunisian, Algerian, Greek, and Turkish cuisines. She has worked for over 16nyears as a per.

Taschenbuch. Zustand: Neu. Flavors of the Maghreb | Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy) | Alba Carbonaro Johnson (u. a.) | Taschenbuch | Kartoniert / Broschiert | Englisch | 2023 | Hippocrene Books Inc.,U.S. | EAN 9780781814362 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…