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North African Cookery [Hardcover]

Arto Der Haroutunian
4.5 out of 5 stars  See all reviews (12 customer reviews)

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Book Description

29 May 2009
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.

Product details

  • Hardcover: 384 pages
  • Publisher: Grub Street (29 May 2009)
  • Language: English
  • ISBN-10: 190650234X
  • ISBN-13: 978-1906502348
  • Product Dimensions: 2.5 x 18 x 24.7 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 417,628 in Books (See Top 100 in Books)

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Product Description


' 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

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Customer Reviews

Most Helpful Customer Reviews
17 of 17 people found the following review helpful
5.0 out of 5 stars Arto der Haratounian - North African Cookery 1 Sep 2009
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
5.0 out of 5 stars Another brilliant release! 19 Aug 2009
By Chewie
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
5.0 out of 5 stars Anything by Arto is worth its weight in gold! 21 Oct 2010
By Mrs. H. V. Minor VINE VOICE
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
5.0 out of 5 stars Great value for money 22 Dec 2011
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
5.0 out of 5 stars Magreb 24 Aug 2011
By lopes
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
5.0 out of 5 stars brilliant book 30 Nov 2010
By sk
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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Most Recent Customer Reviews
3.0 out of 5 stars Sadly mixed review
This is more than just a recipe book despite it being that - a book crammed full of over 300 traditional North African recipes. Confused? Read more
Published 16 months ago by I. Darren
5.0 out of 5 stars More than just a cookbook
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... Read more
Published on 4 Jan 2012 by Mrs. K. A. P. Wright
2.0 out of 5 stars One big blur of words
Normally I am not that fussed about pictures, but this book has non. I would like to see, sometimes, what I am actually making. Read more
Published on 23 July 2011 by Sieuwke
5.0 out of 5 stars North African Cookery
Another very comprehensive book by Arto Der Haroutunian with many recipes from North African counties including Morocco, Algeria, Tunisia and Libya
It contains recipes for... Read more
Published on 12 Mar 2011 by Mrs. S. Colley
5.0 out of 5 stars cant wait to start cooking.....another great book
Not knowing anything about North African dishes I'm really looking forward to start using this book. I love the fact there are explanations with the receipes. Read more
Published on 7 Nov 2010 by Jen
4.0 out of 5 stars North African Cookery by Arto Der Haroutunian
I bought this book for my son as he enjoys cooking. I was delighted with the delivery speed and the condition of this lovely book as was my son. Read more
Published on 1 Jan 2010 by Early Bird
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