North African Cooking by Tess Mallos

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North African Cooking is an exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia. Unique specialties such as Moroccan Chicken with Apricots and Honey and Algerian Fish Tagine with Charmoula and Tomato are joined by better-known recipes such as Spiced Roast Lamb and Nut Shortbread Cookies.

With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African cooking.

About Tess Mallos

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Tess Mallos has worked for over 40 years in the food industry, and is the author of many successful books. She has traveled extensively in the Mediterranean and the Middle East, researching authentic local recipes.
Published January 1, 2005 by APPLE PRESS. 128 pages
Genres: Cooking. Non-fiction

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After a photo-rich listing of implements (from the barrahd, or Moroccan tea pot, to the tobsil del warkha, or pastry pan) and of region-specific ingredients (ful medamis, which are like favans and melokhia, a jute-like soup herb), Mallos presents proceeds through the meal's elements, and through ...

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