Explore 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 culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Nicoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a melange of Sicilian, French, Spanish, Arabic, and Berber cuisine.

Three generations ago, Alba Carbonaro Johnson's family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again.

Sample recipes:

• Crostini with Dill and Pecorino
• Spicy Cauliflower Minestra
• Couscous for Festive Occasions (Seffa)
• Lamb Chops in Dried Fig Sauce
• Baked Whole Bass with Chermoula
• Shrimp Speidini with Golden Breadcrumbs and Pistachios
• Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins
• Broccoli Affogati
• Marzipan-Stuffed Dates

About the Author
Alba Carbonaro Johnson was born in Naples, Italy and raised in Tunisia where she became an expert on regional Italian, Moroccan, Tunisian, Algerian, Greek, and Turkish cuisines. She has worked for over 16 years as a personal chef, culinary instructor, and editor, and has also made numerous television appearances, conducting live cooking demonstrations. In addition, she also annually conducts culinary trips to Umbria and Tuscany. Visit her at https://easycookingwithalba.blogspot.com/. She resides in the Annapolis, Maryland area. Paula Miller Jacobson has been working in cookbook editing and recipe development, as well as teaching cooking classes for over 20 years. She has edited and tested recipes for Italian, Turkish, Iraqi, kosher, Greek, Sephardic, Azerbaijani, and Maghrebi chefs. She is a member of Les Dames d'Escoffier International, International Association of Culinary Professionals, and Culinary Historians of Washington. Paula and Sheilah are partners in Cookbook Construction Crew. Paula resides in Rockville, Maryland. Sheilah Kaufman is author of twenty-seven cookbooks and has been a food editor and writer, culinary lecturer, and cooking instructor for more than 45 years. She is author of Sephardic Israeli Cuisine (Hippocrene Books) and co-author with Nur Ilken of A Taste of Turkish Cuisine (Hippocrene Books) and The Turkish Cookbook (Interlink). Sheilah trained at L'Academie de Cuisine in Bethesda, MD and travels around the U.S. teaching Turkish, French, international, and Mediterranean cooking. She is a founding member of International Association of Culinary Professionals and an active member of Les Dames d'Escoffier and Culinary Historians of Washington. She resides in Potomac, MDnit. Visit her at www.cookingwithsheilah.com.

Reviews

"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

Book Information
ISBN 9780781814362
Author Alba Carbonaro Johnson
Format Paperback
Page Count 200
Imprint Hippocrene Books Inc.,U.S.
Publisher Hippocrene Books Inc.,U.S.
Dimensions(mm) 254mm * 177mm * 25mm