This colourful book brings together the authentic cooking styles of Spain, Africa and the Middle East in an incredible collection of recipes. The dishes of these regions, although diverse, share many ingredients, culinary origins and influences. All the archetypal dishes are featured, including the appetizing Middle-Eastern mezze dishes such as Falafel and Hummus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also the less well-known exotic dishes such as Pinchitos Morunos from Spanish Andalucia, Joloff Chicken and Rice from West Africa, and Tanzanian Fish Curry. With dishes for every occasion, this is a perfect instructional guide for both beginners and experienced cooks.
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.