North Africa: The Cookbook

In North Africa, daily life is punctuated by meal preparation.   From Morocco to Algeria and from Tunisia to Libya, this book explores the diversity of this vast region, which offers a cuisine tinged with Berber, Arab, Ottoman, but also French, Spanish and Italian influences.   Pan-cooked flatbreads, honeyed pastries, tangy salads, fragrant couscous and tagines... North Africa: The Cookbook offers 445 delicious recipes from the Maghreb, traditional or contemporary, easily made at home.   Jeff Koehler is a food writer, chef and food historian.   He is a James Beard Award winner, a two-time winner of the International Association of Culinary Professionals (IACP), and a two-time recipient of the Gourmand World Cookbook Awards Best Book Award.   He has written seven critically acclaimed works.   Her articles and recipes have been published by the Washington Post, NPR.com, Wall Street Journal, Saveur, Food & Wine, Gourmet, Eater.com, Fine Cooking, NationalGeographic.com, Taste, Afar, Dwell, Tin House, The Times Literary Supplement, South China Morning Post and many other publications.   Originally from the Seattle area, he studied in London and has lived in Barcelona since 1996.   Today he divides his time between Barcelona, ​​Menorca and North Africa.