North African Cookery and over 2 million other books are available for Amazon Kindle . Learn more
Buy Used
£0.43
+ £2.80 UK delivery
Used: Good | Details
Sold by FT Books
Condition: Used: Good
Comment: We are certain you will be delighted with our high level of customer service. all our books are in 'Good' or better condition and we ship daily from our UK warehouse.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

North African Cookery Paperback – 26 Sep 1985


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Paperback
"Please retry"
£0.43
--This text refers to an out of print or unavailable edition of this title.


Product details

  • Paperback: 336 pages
  • Publisher: Ebury Press; New edition edition (26 Sept. 1985)
  • Language: English
  • ISBN-10: 0712607420
  • ISBN-13: 978-0712607421
  • Product Dimensions: 23 x 15.2 x 2.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 903,304 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Product Description

Review

'...rich in historical background, full of marvellous proverbs and teaches the use of unusual herb and spice combinations.' Oxford Mail 'A tour of North Africa for the traveller, the chef, the shopper and the taste buds.' --Glasgow Herald --This text refers to an out of print or unavailable edition of this title.

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By Bleaklow on 1 Sept. 2009
Format: Hardcover
North African Cookery
This is a superb book, in which Haratounian explains the background to North African food and how it has developed through history with the merging of cultures through conquest and reconquest. The recipes are mouth-watering! Haratounian decries the current problem of not being able to purchase authentic North African food in restaurants in the area as French influence is all-pervading. As a long-term customer of the Armenian restaurant in Manchester which Haratounian and his brother set up, I know this is a man who knows his food. I warmly recommend it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By Chewie on 19 Aug. 2009
Format: Hardcover
Having enjoyed the previous two releases by this author I had no hesitation to pre order North African Cookery without reading any reviews!! Packed full of recipes that are easy to follow, flavoured with history and anecdotes. Fantastic tagines and stews have helped introduce me to a part of the world that I knew little of before now! This is another fantastic book from the author and the publishers Grub Street and I have no hesitation recomending this book!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By Mrs. H. V. Minor VINE VOICE on 21 Oct. 2010
Format: Hardcover Verified Purchase
Now this is a real exotic cuisine cookery book. Arto makes everything easy and the authenticity of his recipes is unassailable. If you are interested in learning about other cuisines in a really "in depth" way, don't hesitate to buy this book. Arto prefaces the book with historical information about the people and cuisines he showcases and fascinating it is, too. Did you know that "The most important influence on the Algerian cuisine . . . was that of France" ? I didn't but Arto tells me that "this is most obvious in the use of tomato puree, sweets and starters that have more than an accidnetal touch of metropolitan France". The recipes are clearly described and rarely contain ingredients that would be hard to find in England.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Danny Marbella on 22 Dec. 2011
Format: Hardcover
The author Arto der Haroutunian was lost to us cookbook lovers far too soon. He died in 1987 at the age of47. His books have always been sought after by a discerning and loyal following of those who prize authenticity and style.

North African Cookery is a classic of this so-far underestimated cuisine. The author, Arto der Haroutunian, shows us once again why he has never been surpassed as the authority on food of this region. This will be a worthwhile addition to any serious cookbook collection but I counsel using it rather than just reading it. You'll add many recipes from this volume to your repertoire. Great value for money.

Lamb is the meat of choice in all North African countries and it's no surprise to find a good selection of recipes here. If you want to try your hand at cooking a whole lamb then this book will serve you well. There are several methods of cooking offered as well as a marinade. A whole lamb is the ubiquitous centre-piece of any North African celebration and it's striking, delicious and memorable.

Vegetarians are well served here. There are salads and vegetable dishes aplenty. Chalda Loubia Khadra (green beans with almonds) is a surprisingly western-seeming salad as it has a mayonnaise dressing. Chalda Bartogal wa Jazar (orange and carrot salad) is Moroccan and often found on restaurant menus as well as in homes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Mrs. K. A. P. Wright TOP 500 REVIEWERVINE VOICE on 4 Jan. 2012
Format: Hardcover Verified Purchase
In this book Arto der Haroutunian introduces us to the food of Morocco, Algeria, Tunisia and Libya. He starts his book with an introduction to the people and the cultures of the region which gives us an insight into how the cuisines developed. This is fascinating and we can see the almost contradictory influences of the simplicity of the medina kitchen and French colonialism. This could all be very dry and erudite, but Arto der Haroutunian is an amusing writer who is a joy to read.

But what about the food, which is after all the most important part of any cookbook? The recipes are divided into courses such as soups, entrees and everyday dishes. There is an index and an excellent glossary which will tell you how to make ingredients that are not so readily available in British shops, for example khli which is a dried meat and might at first sight sound daunting, but if you have a petproof larder, is not difficult to achieve. The quantities given are quite large but could easily be reduced.

Other recipes are less alarming and all work well. My one argument with the book, is that some of the text is in orange ink which I find hard to read in artificial light.

This is a book to read and enjoy as well as to cook from. It is wonderful in the winter because it transports you to a land of heat and spices and yet can provide fabulous food to warm you up. In the summer there are loads of recipes to enjoy outside.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By sk on 30 Nov. 2010
Format: Hardcover
I bought the paperback version of this book many years ago, and used it so much that it was falling apart. I was therefore delighted to find that a new hard-back edition had been issued, and bought three - one for me and one for each of my two daughters. The recipes are clearly explained, and the background information very interesting. Highly recommended!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Look for similar items by category


Feedback