African

Tagine: Spicy Stews from Morocco

Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. *Every recipe includes suggestions for accompaniments and side dishes. *The perfect introduction to the distinctive tastes of Morocco.

Couscous and Other Good Food from Morocco

North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.

Fiamma: The Essence of Contemporary Italian Cooking A contemporary spin on classic Italian cuisine for home cooks from New York's acclaimed Fiamma restaurant.

At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York's renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts.

Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook.

Go Fish: Fresh Ideas for American Seafood Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy-and faster than you might think.

In the Heat of the Kitchen Gordon Ramsay Makes It Easy International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.

"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.

In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.

Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.

Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.

As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.

Cooking at the Kasbah: Recipes from My Moroccan Kitchen

Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

Modern Moroccan: Ancient Traditions, Contemporary Cooking

This beautiful book uses the ingredients and techniques of Morocan cooking to introduce dishes that are as much fun to make and serve as they are to eat.

Classic Vegetarian Cooking from the Middle East & North Africa

Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food Composition Tables.

The Africa Cookbook

Mr. Mercator, maker of wall maps, would have us believe that the continent of Africa is this piddly little thing, mostly below the equator, weighed down by the size and majesty of Europe. Jessica B. Harris, author of The Africa Cookbook, shows us how big this continent truly is (three times the landmass of Europe; 1,000 different languages); how incredibly ancient its history is; how grand and majestic is the sweep of cooking styles and food flavors that shift from north to south, east to west; and how up-to-the-minute and relevant those food and flavor experiences can be. As with any of Harris's previous books, the reader can savor equal portions of eye-opening scholarship, delectable storytelling, and delicious recipes.

The book is divided into chapters that discuss the edible history of Africa, the range of food regions in Africa, a glossary of African ingredients and utensils, and an argument that the much vaunted Mediterranean diet needs to look south for its origins. Recipe chapters fall along traditional lines: appetizers, salads and soups, condiments, vegetables, main dishes, breads and starches, desserts, and beverages--and include dishes from all over the continent. You will find the likes of Sardine Fritters (Algeria), Avocado and Papaya Salad (Kenya), Pili Pili Sauce (western Africa), Mashed Eggplant à la Zeinab (Sudan), and Grilled Shrimp Pili Pili (Mozambique).

Africa, Harris argues, isn't the Dark Continent, but the "continent about which we are in the dark." Use The Africa Cookbook to taste your way into the light. --Schuyler Ingle

In The Africa Cookbook, culinary historian and cookbook author Jessica B. Harris takes you on a tour of the Motherland, exploring the extraordinary diversity of the cuisines of the continent.

The Africa Cookbook features more than 200 traditional and contemporary recipes collected from home kitchens across Africa, including the familiar couscous of Morocco, the savory stews of the eastern grasslands, and the curries and chutneys of the Swahili coasts. From the sophisticated cuisine of Senegal to the creolized food of Mauritius and the Seychelles to the Afrikaner barbecues of South Africa, Harris presents the food of the continent and paints unforgettable portraits of the people who shared their culinary heritage with her. Illustrated with archival postcards from the author's collection, The Africa Cookbook celebrates countries whose contributions to the way we eat today have been too long ignored. Now home cooks can sample Potatoes with Mint Leaves and Garlic from Algeria or Senegal's classic Theibou Dienn. Spicy fried oysters with peanut sauce from Togo wakes up the palate, while Mango Cream from Cameroon cools the fire. Carrot Sambal from South Africa makes a piquant side dish, while Kedjenou (chicken stewed with tomato, onions, chile, garlic, and ginger) from C&3244;te d'Ivoire makes an intriguing main course.

A special section of menus using recipes from the book complete with suggestions for appropriate decor and music, makes it easy to plan a variety of African feasts. Harris also includes a glossary of ingredients and utensils, a selection of mail-order sources, and a list of more good reading on African foods.

Authentic Recipes from Morocco: 60 Simple and Delicious Recipes from the Land of the Tagine (Authentic Recipes) (Authentic Recipes Series)

A heady mix of spices, aromatic tagines and warm, buttery couscous, it s no wonder Moroccan cuisine has become so popular! Full of favorites like caraway soup, slow-cooked lamb stews, spicy salads, flatbreads, sublime desserts and mint tea, Authentic Recipes from Morocco contains over 50 recipes that reveal the treasures of regional Moroccan cooking.

Flavors of Morocco: Delicious Recipes from North Africa

Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.