This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.
Table of Contents
Introduction; The Roads We Have Travelled; Spanish Inquisition: Massive Exodus; North African Migration; An Algerian Jew: Memories of World War II; The Seranos: A New Life in a Foreign Country: Canada; History of Sephardic Food: A Culinary Fusion; Celebrations Remembered; Appetisers; Couscous; Fish, Poultry and Meat; Soups; Desserts; Conclusion; Glossary of Terms.
The author has a BA Latin American and Caribbean Studies from McGill University. She has lived and worked in Veracruz, Mexico where she taught English. She currently works as an event coordinator and freelance food writer in Montreal, Canada.