Vegetarian Table : North Africa
by Kitty Morse
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Book Summary Information
Author: Kitty MorseEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2000-08
ISBN: 0811830373
Number of pages: 168
Publisher: Chronicle Books
Book Reviews of Vegetarian Table : North Africa
Book Review: Inspires you to cook
Summary: 5 Stars
Cookbooks seem to be the rage today. What used to be almost biblical - black text on white paper - has now transformed into stylish coffee table books that you wouldn't dream of bringing into an active kitchen. That's probably a good thing too; few of those recipes are very interesting or authentic. This book is very different. I still won't bring it into the kitchen, but I love to cook with it. The photography is beautiful and the recipes are excellent. Unique methods and ingredients are clearly described with substitutions for some of the more elusive kitchen gadgets or components. The recipes cover every meal and it should give you a good "taste" of North African cuisine.
Summary of Vegetarian Table : North Africa
"An exciting new perspective on a cherished cuisine" (The San Francisco Chronicle), the Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. The Vegetarian Table series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian table-wherever it may be.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
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