Condition: Very Good: A book that has been read but is in excellent condition. No obvious damage to the cover, ... Very Good: A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab

ISBN: 9781838666262

About this product

Product Identifiers

Publisher

Phaidon Press, Incorporated

ISBN-10

1838666265

ISBN-13

9781838666262

eBay Product ID (ePID)

12058366767

Product Key Features

Book Title

North African Cookbook

Number of Pages

468 Pages

Language

English

Topic

Africa / North, Regional & Ethnic / Mediterranean, Courses & Dishes / General

Publication Year

2023

Illustrator

Yes

Genre

Travel, Cooking

Author

Jeff Koehler

Format

Hardcover

Dimensions

Item Height

1.8 in

Item Weight

59.1 Oz

Item Length

11.6 in

Item Width

7.4 in

Additional Product Features

Intended Audience

Trade

LCCN

2023-278300

Reviews

'[A] first-class guided tour through the local fare of Morocco, Algeria, Tunisia, and Libya. ... Home cooks will walk away with both a tasty array of dishes to add to their rotation and a deep appreciation for the culinary culture of this rich and diverse region.' - Publishers Weekly 'This all-encompassing tome is not just a collection of authentic recipes but also carries within it stories, culinary history, and a peek into daily life in North Africa today through the lens of its richly diverse food culture.' - Vogue Arabia 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.' - Mohamed El Baroudi , Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya , James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi , chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl , bestselling author and food writer, 'A gorgeous, inspiring blend of recipes and history ... Koehler was able to pull together a thoughtful portrait of the region's expansive cuisine while also sharing the histories of essential techniques and ingredients. As a result, the 460 pages of his book feel both encyclopedic and intimate, a love letter to a region of ancient and constantly evolving tastes.' - SAVEUR '[This] 468-page tome goes well beyond couscous and tagine, capturing the region's true culinary diversity.' - Virtuoso, The Magazine 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.' - Mohamed El Baroudi , Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya , James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi , chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl , bestselling author and food writer, 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl, food writer and editor, 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.' - Mohamed El Baroudi , Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya , James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi , chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl , bestselling author and food writer, Australian House & Garden's"Top Pick" '[A] first-class guided tour through the local fare of Morocco, Algeria, Tunisia, and Libya. ... Home cooks will walk away with both a tasty array of dishes to add to their rotation and a deep appreciation for the culinary culture of this rich and diverse region.' - Publishers Weekly 'This all-encompassing tome is not just a collection of authentic recipes but also carries within it stories, culinary history, and a peek into daily life in North Africa today through the lens of its richly diverse food culture.' - Vogue Arabia 'As sumptuous as it is impressive ... An exciting journey of taste and culture.' - Le Monde 'A gorgeous, inspiring blend of recipes and history ... Koehler was able to pull together a thoughtful portrait of the region's expansive cuisine while also sharing the histories of essential techniques and ingredients. As a result, the 460 pages of his book feel both encyclopedic and intimate, a love letter to a region of ancient and constantly evolving tastes.' - SAVEUR '[This] 468-page tome goes well beyond couscous and tagine, capturing the region's true culinary diversity.' - Virtuoso, The Magazine 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.' - Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi, chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl, bestselling author and food writer, 'In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi, chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl, bestselling author and food writer, '[A] first-class guided tour through the local fare of Morocco, Algeria, Tunisia, and Libya. ... Home cooks will walk away with both a tasty array of dishes to add to their rotation and a deep appreciation for the culinary culture of this rich and diverse region.' - Publishers Weekly 'This all-encompassing tome is not just a collection of authentic recipes but also carries within it stories, culinary history, and a peek into daily life in North Africa today through the lens of its richly diverse food culture.' - Vogue Arabia, Australian House & Garden's "Top Pick" '[A] first-class guided tour through the local fare of Morocco, Algeria, Tunisia, and Libya. ... Home cooks will walk away with both a tasty array of dishes to add to their rotation and a deep appreciation for the culinary culture of this rich and diverse region.' - Publishers Weekly 'This all-encompassing tome is not just a collection of authentic recipes but also carries within it stories, culinary history, and a peek into daily life in North Africa today through the lens of its richly diverse food culture.' - Vogue Arabia 'As sumptuous as it is impressive ... An exciting journey of taste and culture.' - Le Monde 'A gorgeous, inspiring blend of recipes and history ... Koehler was able to pull together a thoughtful portrait of the region's expansive cuisine while also sharing the histories of essential techniques and ingredients. As a result, the 460 pages of his book feel both encyclopedic and intimate, a love letter to a region of ancient and constantly evolving tastes.' - SAVEUR '[This] 468-page tome goes well beyond couscous and tagine, capturing the region's true culinary diversity.' - Virtuoso, The Magazine 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.' - Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi, chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl, bestselling author and food writer, 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.' - Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa, 'A gorgeous, inspiring blend of recipes and history... Koehler was able to pull together a thoughtful portrait of the region's expansive cuisine while also sharing the histories of essential techniques and ingredients. As a result, the 460 pages of his book feel both encyclopedic and intimate, a love letter to a region of ancient and constantly evolving tastes.' - SAVEUR 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.' - Mohamed El Baroudi , Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya , James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi , chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl , bestselling author and food writer

TitleLeading

The

Dewey Edition

Dewey Decimal

641.5961

Synopsis

'This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya , James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines).' - Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi, chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl, bestselling author and food writer A collection of 445 exciting and accessible recipes that celebrate North Africa's vibrant and diverse food culture Extensively researched and twenty years in the making, The North African Cookbook is the largest collection of traditional North African recipes for home cooks. Focusing on the Maghreb region - Morocco, Algeria, Tunisia, and Libya - The North African Cookbook explores the territory's vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region's traditions today. A wide network of culinary voices from across North Africa guided the project. In a region so vast and so diverse, James Beard award-winning food writer Jeff Koehler looked to many hundreds of experts and locals. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler's extensively researched collection is an exhaustive look at traditional recipes across the Maghreb. Filled with delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book brings to life an exciting cuisine that is as varied and fascinating as the countries it covers., 'This cookbook is a must for a deep dive into North African classic and regional dishes.' - Warda Bouguettaya , James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit 'An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines).' - Mohamed El Baroudi , Moroccan tea expert and gastronome, Academy Chair of the World's 50 Best Restaurants for North and West Africa 'A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.' - Yotam Ottolenghi, chef, restaurateur and food writer 'If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.' - Ruth Reichl, bestselling author and food writer A collection of 445 exciting and accessible recipes that celebrate North Africa's vibrant and diverse food culture Extensively researched and twenty years in the making, The North African Cookbook is the largest collection of traditional North African recipes for home cooks. Focusing on the Maghreb region - Morocco, Algeria, Tunisia, and Libya - The North African Cookbook explores the territory's vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region's traditions today. A wide network of culinary voices from across North Africa guided the project. In a region so vast and so diverse, James Beard award-winning food writer Jeff Koehler looked to many hundreds of experts and locals. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler's extensively researched collection is an exhaustive look at traditional recipes across the Maghreb. Filled with delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book brings to life an exciting cuisine that is as varied and fascinating as the countries it covers., A collection of 445 exciting and accessible recipes that celebrate North Africa's vibrant and diverse food cultureLife in North Africa heavily revolves around that most important of passions, food. Drawing on Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian ones, this gorgeous cookbook explores the culinary diversity of the Maghreb, a region that spans Morocco, Algeria, Tunisia, and Libya.With 445 delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book reveals an exciting cuisine that is as varied and fascinating as the countries it covers. Irresistible recipes and stunning photography bring the region to life, from the Atlantic and Mediterranean coast in the west and the north, across farmland, orchards, plateaus carpeted in wheat, and mountain peaks, to the great Sahara in the south and east.A series of essays scattered throughout the book introduce key ingredients and cultural traditions, adding extra depth to Jeff Koehler's compelling introduction, which celebrates food culture in Morocco, Algeria, Tunisia, and Libya, as well as providing a brief history of North Africa itself. From griddled flatbreads and zesty salads to aromatic tagines, grilled meat and fish, and honey-rich pastries, The North African Cookbook showcases an unprecedented and authoritative collection of traditional and contemporary recipes for the home cook from this most intriguing and varied of regions., A collection of 445 exciting and accessible recipes that celebrate North Africa's vibrant and diverse food culture

LC Classification Number

TX725

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The North African Cookbook, Koehler, Jeff, 9781838666262

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