Casablanca Cuisine: French North African Cooking (Aline Benayoun) Matson So for even the most

So for even the most busy of times

Wonderful descriptions of the San Francisco restaurant scene from the Gold Rush days through the 1906 earthquake and up to 1914

pickled herring

sopa de jocoque

Featuring more than 100 of Sharma’s gorgeous and evocative photographs

Casablanca Cuisine: French North African Cooking (Aline Benayoun) Matson So for even the mostThis book brings together food from Morocco, Algeria, and the Italian influenced cooking of European settlers in Tunisia to provide recipes that span a wide range of flavors, food combinations, and culinary traditions. Recipes such as chicken with green olives, tuna with red peppers and capers, date and almond nougat, meatballs with lemon and mint soup are included. This cookbook covers variations of couscous, the recipes that combine meat with fruit.