Tastes of North Africa: Recipes from Morocco to the Mediterranean
by Sarah Woodward

When, over a thousand years ago, the Moors of North Africa conquered the lands around the Mediterranean, they brought with them foods which were to influence Western cooking for years to come. Spices from the caravan trade, rice from India, citrus fruit, eggplants, spinach, sugar cane were all introduced to Spain, Portugal, Sicily, and Provence by the Arab invaders, and they still dominate the table today. With nearly 100 recipes for traditional and contemporary dishes, Tastes of North Africa celebrates the rich culinary legacy of an ancient people.

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