Cooking the North African Approach by Mary Winget
English | ISBN: 0822541696 | English | 72 pages | EPUB/MOBI | 9MB
The nations of North Africa–Morocco, Algeria, Tunisia, Libya, and Egypt–function scrumptious delicacies, wealthy in colourful spices. Quite a lot of totally different peoples introduced a mosaic of customs, religions, and meals to the world, however the Arabs had the best influence. A stopping level on the spice commerce route between Europe and the Far East, North African cooks adopted many spices into their delicacies. With tasty dishes resembling couscous, falafel, and hummus, this pleasant sampling of North African meals will tempt your style buds.