Casablanca Cuisine: French North African Cooking by Benayoun, Aline Paperback

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Condition:
Very Good
Clean, tight binding, no scuffs, dents, folds or creases, unmarked.
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eBay item number:266687210792

Item specifics

Condition
Very Good
A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“Clean, tight binding, no scuffs, dents, folds or creases, unmarked.”
ISBN
9781897959336
Book Title
Casablanca Cuisine : French North African Cooking
Publisher
Serif
Item Length
7.9 in
Publication Year
1999
Format
Trade Paperback
Language
English
Illustrator
Yes
Item Height
0.5 in
Author
Aline Benayoun
Genre
Cooking
Topic
Regional & Ethnic / African, General
Item Weight
6.3 Oz
Item Width
5 in
Number of Pages
155 Pages
Category

About this product

Product Identifiers

Publisher
Serif
ISBN-10
1897959338
ISBN-13
9781897959336
eBay Product ID (ePID)
620540

Product Key Features

Book Title
Casablanca Cuisine : French North African Cooking
Number of Pages
155 Pages
Language
English
Topic
Regional & Ethnic / African, General
Publication Year
1999
Illustrator
Yes
Genre
Cooking
Author
Aline Benayoun
Format
Trade Paperback

Dimensions

Item Height
0.5 in
Item Weight
6.3 Oz
Item Length
7.9 in
Item Width
5 in

Additional Product Features

Dewey Edition
21
Dewey Decimal
641.5/961
Synopsis
Casablanca Cuisine recreates the lost world of the pieds noirs, French settlers in North Africa, and is a perfect example of food as the meeting point of cultures., Casablanca Cuisine recreates the lost world of the pieds noirs, French settlers in North Africa, and is a perfect example of food as the meeting point of cultures. Offering such delights as chicken with olives, tuna with red peppers and capers, and date and almond nougat, this is the first ever book on this healthy and sophisticated cuisine. Borrowing ideas and ingredients from their Arab neighbours, the pieds noirs learned to cook meat with fruit and created delicacies such as lamb with pears, chicken with quinces and meatballs with lemon. Combining European vegetables with a North African spice, they made a beetroot and carrot salad with cumin, while in creating a mint soup they took the most typical of local herbs and made a refreshing soup in the classic French manner. Like all North African cuisines, pied noir cooking places great importance on fresh ingredients, and Aline Benayoun presents a full range of tasty and nutritious vegetable, fish and meat dishes as well as salads and pied noir versions of couscous.

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