The Food and Cooking of Spain, Africa and the Middle East [Hardcover]

Pepita Aris (Author)

Book Description

Publication Date: April 25, 2006

This colorfulbook brings together the authentic cooking styles of Spain, Africa and the Middle East.

Editorial Reviews

About the Author

Pepita Aris is an authority on Spanish food and cooking, and has written many books on the subject. Pepita has had a house in Andalucia, Spain for over thirty years and writes for a number of newspapers and magazines, including the American Bon Appetit! She is the founder editor of Taste magazine, has substantially contributed to the British Larousse Gastromomique, and has appeared on both radio and television to promote Spanish food and give cookery demonstations. Pepita's published works include: Recipes From A Spanish Village (Conran Octopus) and Olives (Lorenz Books); Josephine Bacon is a cookery author, translator and food historian. She has recently worked on international projects, translating titles for a wide variety of European publishers, and she is also a contributor to the Oxford Encyclopedia of American Food. Her particular interest in the food of Africa comes from her long experience in, and love for the food of Northern Africa and the Middle East, where she lived for many years.

Product Details

• Hardcover: 512 pages
• Publisher: Anness (April 25, 2006)
• Language: English
• ISBN-10: 0754816230
• ISBN-13: 978-0754816232
• Product Dimensions: 8.8 x 6.7 x 1.7 inches
• Shipping Weight: 3.1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,175,955 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars A GREAT BOOK ON SPANISH AND NORTH AFRICAN COOKING, October 9, 2007

By 

C. Terzis "cterzis" (Nicosia Cyprus) - See all my reviews
(REAL NAME)   

This review is from: The Food and Cooking of Spain, Africa and the Middle East (Hardcover)

This is one more book out of the "economy" (in price only) series from Lorenz books.
The books in this series are characterised by a somewhat small size, hardcover, glossy paper, many pages, hundreds of photographs, a plethora of great recipes and attention to quality and detail.
The book, as the title sais deals with the cuisine of Spain, the Middle East and North Africa. These are somewhat intertwined since the Berbers occupied most of Spain for 700 years (this is especially true for the cuisine of Andalusia in the south of Spain. In its 512 pages the book deals with many Spanish dishes, both cold and hot, salads, dips, sauces, gazpachos etc. A great many fish dishes, especially from the north are depicted. The section on North African and Middle Eastern cooking is smaller but the basics, along with many others are there.
All in all a very satisfactory book at a very good price.