- International Cookbooks
- European Cookbooks
- Flavors of the Maghreb & Southern Italy
Flavors of the Maghreb & Southern Italy
The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences.
Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.
Three generations ago, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again.
- Crostini with Dill and Pecorino
- Spicy Cauliflower Minestra
- Couscous for Festive Occasions (Seffa)
- Lamb Chops in Dried Fig Sauce
- Baked Whole Bass with Chermoula
- Shrimp Speidini with Golden Breadcrumbs and Pistachios
- Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins
- Broccoli Affogati
- Marzipan-Stuffed Dates
Alba Carbonaro Johnson as born in Naples, Italy and raised in Tunisia. She has worked as a personal chef, culinary instructor, and editor, and has also made numerous television appearances, conducting live cooking demonstrations. She also conducts annual culinary trips to Umbria and Tuscany. Visit her at https://easycookingwithalba.blogspot.com/. She resides near Annapolis, Maryland.
Paula Miller Jacobson has worked in cookbook editing and recipe development, as well as teaching cooking classes for over 20 years. She is a member of Les Dames d’Escoffier International, International Association of Culinary Professionals, and Culinary Historians of Washington. Paula and Sheilah are partners in Cookbook Construction Crew https://www.cookbookconstructioncrew.com/. Paula resides in Rockville, Maryland.
Sheilah Kaufman is author of numerous cookbooks and has been a food editor and writer, culinary lecturer, and cooking instructor for more than 45 years Sheilah trained at L’Academie de Cuisine in Bethesda, MD. She is a founding member of International Association of Culinary Professionals and an active member of Les Dames d’Escoffier and Culinary Historians of Washington. She resides in Potomac, Maryland. Visit her at www.cookingwithsheilah.com.