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The Vegetarian Table: North Africa (Vegetarian Table Series , Vol 4)
by Kitty Morse
Available from Amazon
$8.15
|
Features
Hardcover: 168 pages
Publisher: Chronicle Books May 1, 1996
Language: English
ISBN-10: 0811806944
ISBN-13: 978-0811806947
Product Dimensions:
9.4 x 8.8 x 0.9 inches
Shipping Weight: 1.9 pounds
Product Review
Kitty Morse grew up in Casablanca, and through her extensive network of family and friends, she accumulated expertise in the cuisine of the entire Maghreb: Algeria, Tunisia, and Morocco. In this part of the world, banquets called diffas are long affairs which include heaping platters of couscous, aromatic tagines or stews, and exquisitely spiced dishes like feather-light Bisteya, a kind of pie often filled with pigeon. Meat, fish, and poultry are eaten, but most of the time, meals center on legumes like lentils, grains, and heaps of vegetables. Some of these dishes require seasoning with preserved lemons, fiery harissa, or a Tunisian blend of ground coriander, caraway, garlic, and chili powder which is called Tabil. Morse opens by showing how to make them all. There are recipes for a meatless Harira, a delightful Cauliflower and Zucchini Salad, and Tunisian Mechwya. There are also grilled peppers, several crustless Tunisian quiches, Foul Mudamus, a stew of fava beans with olives, plus a variety of couscous dishes and breads. Vegetarians will appreciate the complex flavors and brilliant colors of North African food. Those who eat meat will not miss it, thanks to the rich aromas and satisfying heft of Morse's dishes. Photos by Deborah Jones display the beauty of this traditional cooking. Menus will help you organize memorable meals, and mail-order sources can supply needed ingredients wherever you live. --Dana Jacobi
From Publishers Weekly
Morse (Come With Me to the Kasbah) does a standout job with this latest entry in the publisher's geographic/ethnic Vegetarian Table books, not because she follows the series formula but because she transcends it with her personal stories and recipes. A descendant of Sephardic Jews with a peripatetic history, Morse examines dishes from the Maghreb, the area consisting of Morocco, Tunisia and Algeria. The recipes are consistently clear and tempting, and she exhibits great ability in tinkering with some traditional fare to render it meatless. An entire chapter on the Moroccan and Algerian stews called Tagines includes classic vegetarian dishes such as Foul Mudammas (Fava Bean Stew with Olives) and vegetarian adaptations such as Kefta aux Oefs (Vegetarian Meatballs with Eggs in Tomato Sauce). Among the most intriguing of the many couscous recipes are Meherzia's Couscous with Fennel, flavored with the spicy hot sauce called harissa and Anaheim chilies, and the unusual Barley Grit Couscous with vegetables. A brief description of how Moroccans usually entertain and dine will likely inspire American readers to thoughts of their own entertaining, as will recipes for savory stuffed Berber Pizza and Cashew Phyllo Pie. Suggested menus, a glossary and a list of mail-order sources are included.
Copyright 1996 Reed Business Information, Inc.
Reader Reviews
This review is from: Vegetarian Table : North Africa (Paperback)
This is a great cookbook. I'm so glad I bought it. It has a whole bunch of different couscous recipes, a number of moroccan tagines, appetizers that are quite yummy and salads. A variety of spices are used which lends itself to foods that have a nice depth of flavor. Each recipe has a brief intro that tells about the food and gives additional tips. Its a fun cookbook with great recipes. I highly recommend it!
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The Vegetarian Table: North Africa (Vegetarian Table Series , Vol 4)
by Kitty Morse
Available from Amazon
$8.15
|
|
