Casablanca Cuisine

Casablanca Cuisine, French North African Cooking by Aline Benayoun. This cookbook is truly written from the heart, a delightful book about family cooking with all the tantalizing flavors of Morocco. It is also a precious record of the vanished world of the pied noir communities of North Africa. Borrowing ideas and ingredients from Arab neighbors, the pieds noirs learned to cook meat with fruit and created delicacies such as lamb with pears, chicken with quinces and meatballs with lemon. They also combined European vegetables with North African spices to create wonderful tastes and flavors. Paperbound. 155 pages. 1998