The Mediterranean cuisine of Tunisia is known for spicy tagines and fresh salads, aromas of jasmine and cumin, and an abundance of both broiled meats and vegetarian dishes. Here twelve master chefs present 85 of their favorite recipes—each illustrated with a half-dozen step-by-step color photos and a large image of the finished dish—along with background information on the traditions and peculiarities of their native cuisine. Sample Tunisian Squid Salad; Stuffed Sardines; Couscous Paella; Lamb Cutlets Steamed with Rosemary; Okra Ragout; and Bey's Baklava.

Authors: Deborah Campbell-Todd, ed. Pages/Length: 192 Publisher: Konemann Publication Date: 2006 Format: Hardback

$14.95