The Book of North African Cooking Book

Sweet, spicy tastes and the subtle use of spices make Moroccan food famous worldwide. Tunisian food is delightful--with its accent on spicy-hot tastes. The same can also be said of Algerian and Libyan food, while Egyptian cooking uses grains for its unique wholesome goodness. With thorough, enticing descriptions, Lesley Mackley maps out delicious recipes and North African menus, commenting on the way they are served and the cultures they reflect. Includes recipes for: * baba ghanoush * couscous with seven vegetables * Moroccan chicken with chick peas * orange and almond cake * pomegranate sorbet