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North African Cookery Paperback – 26 Sep 1985


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Product details

  • Paperback: 336 pages
  • Publisher: Ebury Press; New edition edition (26 Sep 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: 1,385,456 in Books (See Top 100 in Books)

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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.

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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By Bleaklow on 1 Sep 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.
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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!
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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.
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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.
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3 of 3 people found the following review helpful By lopes on 24 Aug 2011
Format: Hardcover
Very interesting reading. The introduction tells you in a short way the origins of 4 country's and the foods that came from those.

The detail regarding the products, their use and utility is superb.

Have done with success several of its dishes, its a well written book.
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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!
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