Description
Book SynopsisExplore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!
The Arabic word Maghreb means
“land where the sun sets.” The Maghreb is a multicultural Mediterranean region
of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and
Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times,
the Maghreb included Spain, Sicily, and Malta. The history of this region is
completely different from that of the rest of Africa, and today’s cuisine
reflects those differences. It’s an inviting cuisine, made with fresh local and
seasonal ingredients, that carries a diversity of flavors and time-honored
traditions to the Maghreb table.
Before the Arab conquest, the Phoenicians, Greeks, Romans,
Byzantines, and later the Italians and French, colonized the Maghreb. Each new
Trade Review
“Bring on the brochettes and couscous! With the warmth of a Mediterranean sun, the authors infuse the true spirit and abundance of the Maghreb region in their ‘Flavors.’ This is food to nourish body and soul. Alba’s memories of place and history—plus Paula’s and Sheilah’s expert hand in crafting inviting, accessible recipes—stir up a powerful incentive to dive in and cook!”
— Bonnie S. Benwick, former deputy editor, Washington Post Food
“This cookbook is a wonderful introduction to Chef Alba's family recipes and to the Maghreb region which is one of the more underrepresented culinary regions in the world. The Maghreb is a specific part of the Mediterranean that displays its own unique traditions, recipes, and culture. I'm happy to see Chef Alba shine some well-deserved light on the Maghreb and offer recipes that are very approachable for the home cook.”
—Chef Ron Oliver, San Diego Chef of The Year 2017, and author of Flying Pans, Two Chefs One World (IACP cookbook of the Year), Two Chefs, One Catch, and The Great Gatsby Cookbook
“As I went through the colorful pages of Flavors of Maghreb & Southern Italy and read about Alba’s life and experiences as a chef, I became emotional and nostalgic, and immediately wanted to cook from the book.
I made ‘Roasted Garlic, Capers, and Sesame Dipping Oil’ and used it to garnish my baked sweet potatoes—heavenly. I also made the ‘Grilled Fennel in Balsamic Dressing’ and absolutely loved it.
These dishes were easy to make and affordable, and they were delicious. Alba’s passion and love of cooking comes through every page of the book—a truly terrific, accessible, multicultural cookbook with plenty of good tips to help the cook. Thank you, Alba for sharing your cultural heritage and your tasty recipes with us.”
—Najmieh Batmanglij, author of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
