by
Mallos, Tess.
Call Number
641.5961 MAL
Publication Date
2005
Format:
Books
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255131.5625
by
Marks, Copeland
Call Number
641.5961 MAR
Publication Date
1997 1994
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Books
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4.1379
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by
Der Haroutunian, Arto, 1940-1987
Call Number
ARC 641.5961 DER
Publication Date
2009
Summary
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region.
Format:
Books
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3.9897
by
Goldstein, Joyce.
Call Number
641.5964
Publication Date
2008
Format:
Electronic Resources
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3.9517
by
Der Haroutunian, Arto, 1940-1987
Call Number
641.5961 DER
Publication Date
2012 1985
Summary
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Format:
Books
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3.9339
by
Ibn Razīn al-Tujībī, active 1239-1265, author.
Call Number
XX(308733.1)
Publication Date
2024
Summary
Of the many books written by thirteenth-century Muslim-Andalusian scholar Ibn Razīn al-Tujībī, only his cookbook survives. This unique collection was compiled from al-Tujībī's new home in Tunis, having fled Murcia following the Christian reconquest of Spain, and reflects his rich multicultural Andalusi heritage. The Exile's Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period - its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world. This elegant translation by Daniel L. Newman is based on all the manuscripts of the text that are known to have survived. It is accompanied by an introduction and extensive notes contextualising the recipes, ingredients, tableware and cooking practices.
Format:
Electronic Resources
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3.3484
7.
by
Tish, Ben.
Call Number
641.591822
Publication Date
2019
Format:
Electronic Resources
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2.8161
by
Field, Michael, 1915-1971.
Call Number
ARC 641.594 FIE
Publication Date
1971
Format:
Books
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2.3660
by
Garratt, Nicky.
Call Number
TX837
Publication Date
2013
Summary
Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece-historically based around the kill from the hunt or domesticated herd-this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save
Format:
Electronic Resources
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0.2936
by
Salloum, Habeeb.
Call Number
641.56360956
Publication Date
2012
Format:
Electronic Resources
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0.2677
by
Knoblauch, Margie.
Call Number
641.55499999999995
Publication Date
2019
Summary
With 275 quick and easy recipes, this cookbook offers make-ahead dishes that simplify weekend and vacation meals.
Format:
Electronic Resources
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0.2438
by
Harelik, Tiffany.
Call Number
641.597642812
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.2258
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