Classic Mediterranean Cookbook (Classic Cookbook)

Cookbooks, Food & Wine

Sarah Woodward

Regional & International

Dorling Kindersley Publishers Ltd.

Oranges and lemons are both catalysts to flavour as well as being key ingredients. They are important in classics such as spaghetti al limone and the Greek avgolemono to Moroccan tagine of chicken with preserved lemons or the Milanese sauce gremolada. Oranges are just as versatile as lemons and ever bit as appropriate to main courses or starters as they are to desserts - even 17th-century cookbooks recommended the use of their juice in soups, stews and sauces. As well as examining the wide range of influences these fruits can have as an ingredient, this title includes advice on buying and storing them, a guide to identifying the different varieties, their history, from their origins in the Himalayas to their journey, via India and China, to North Africa, the Mediterranean, and finally, America.

Oranges and Lemons: A Taste of the Mediterranean

Cooking by Ingredient

Conran Octopus Ltd.

The conquering Moors of North Africa introduced to Spain, Portugal, Sicily and Provence exotic foods which were to fashion the cooking of those regions. The recipes in this book are accompanied by accounts of the histories, myths and legends which lie behind the Moorish culinary influence.

Moorish food: Mouth-watering recipes from Morocco to the Mediterranean

Kyle Cathie

<p>The tastes of North Africa represent one of the world's most exotic and tantalising cuisines. Having assimilated the influences of many regional cuisines, they encapsulate a rich cultural infusion. When the Moors conquered the lands around the Mediterranean over a thousand years ago, they brought with them foods that were to fashion western cooking for years to come. Spices from the caravan trade, rice from India, citrus fruit, aubergines, spinach and sugar cane were all introduced to Spain, Portugal, Sicily and Provence by the Arab invaders. In turn, when later expelled from their beloved Al-Andaluz, they took back to Morroco the culinary lessons the Iberian peninsula had taught them and maintained close links across the Gibraltar Straits, trading in tomatoes and peppers from Columbus' travels in the New World. Sarah Woodward is a fascinating guide to this culinary map, showing you how to combine vegetables, fruits, meats, nuts and spices and taste each dish as a delicious and intriguing slice of history.</p>

Tastes of North Africa : Mouth-Watering Recipes from Morocco to the Mediterranean

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Books by Sarah Woodward