Flavors of the Maghreb & Southern Italy - by Alba Carbonaro Johnson & Paula Miller Jacobson & Sheilah Kaufman (Paperback)

Book Synopsis

Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!

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. It's an inviting cuisine, made with fresh local and
seasonal ingredients, that carries a diversity of flavors and time-honored
traditions to the Maghreb table.

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.

Sample recipes:

• 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

Review Quotes

"As I went through the
colorful pages of Flavors of Maghreb & Southern Italy and read about Alba's life and
experiences as a chef, I became emotional and nostalgic, and immediately wanted
to cook from the book.

I
made 'Roasted Garlic, Capers, and Sesame Dipping Oil' and used it to garnish my
baked sweet potatoes--heavenly. I also made the 'Grilled Fennel in Balsamic
Dressing' and absolutely loved it.

These dishes were easy to
make and affordable, and they were delicious. Alba's passion and love of
cooking comes through every page of the book--a truly terrific, accessible,
multicultural cookbook with plenty of good tips to help the cook. Thank you,
Alba for sharing your cultural heritage and your tasty recipes with us."

--Najmieh Batmanglij, author of Food of Life: Ancient
Persian and Modern Iranian Cooking and Ceremonies

"Bring on the brochettes and couscous! With the warmth
of a Mediterranean sun, the authors infuse the true spirit and abundance of the
Maghreb region in their 'Flavors.' This is food to nourish body and soul.
Alba's memories of place and history--plus Paula's and Sheilah's expert hand in
crafting inviting, accessible recipes--stir up a powerful incentive to dive in
and cook!"

-- Bonnie S. Benwick, former deputy editor, Washington Post Food

"This
cookbook is a wonderful introduction to Chef Alba's family recipes and to the
Maghreb region which is one of the more underrepresented culinary regions in
the world. The Maghreb is a specific part of the Mediterranean that
displays its own unique traditions, recipes, and culture. I'm happy to
see Chef Alba shine some well-deserved light on the Maghreb and offer recipes
that are very approachable for the home cook."

--Chef
Ron Oliver, San Diego Chef of The Year 2017, and author of Flying Pans, Two Chefs One World (IACP cookbook of the Year),
Two Chefs, One Catch, and The
Great Gatsby Cookbook