Bibliograph

Cooking the North African way, culturally authentic foods including low fat and vegetarian recipies, Mary Winget and Habib Chalbi

Type

Label

Cooking the North African way, culturally authentic foods including low fat and vegetarian recipies, Mary Winget and Habib Chalbi

Language

eng

Index

no index present

Literary Form

non fiction

Main title

Cooking the North African way

Medium

electronic resource

Nature of contents

dictionaries

Responsibility statement

Mary Winget and Habib Chalbi

Series statement

Easy menu ethnic cookbooks

Sub title

culturally authentic foods including low fat and vegetarian recipies

Summary

The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds

Target audience

juvenile

Classification