This is a book to open your mind about cooking. It features recipes from a number of cooks (not chefs), all but one of whom are female and one of whom is Jewish, from different areas of the Maghreb. The recipes are clear and usually fairly simple (except the pigeon pie). The book is beautifully illustrated, and has extensive texts dealing with the cooks themselves and why they cook as they do. So not just a book of recipes but a study of a way of life (or ways).