About this item
Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa.
About the Author
Fiona Dunlop is a London-based travel and food writer, specializing in Spain, Portugal and North Africa. She has also traveled extensively in Asia and Central America and written several guide-books to those parts of the world. Bizarrely, although she spent 18 years living in Paris and speaks fluent French, she rarely writes on France today. No special reason other than perhaps it no longer holds a mystery...Otherwise her priorities in life are: travel, food, wine, art, design and architecture, elements which she nearly always weaves into her writing.Apart from authoring books, over the years she has contributed widely to the UK press - The Independent, The Guardian, Observer, Telegraph, FT - as well as glossies like the Sunday Times Travel magazine, Harper's Bazaar, House & Garden. She has worked as a National Geographic expert on expeditions to Spain and Portugal and leads foodie tours to Andalucia. Check out her blog at www.fionadunlop.com and follow her on Instagram @andaluzfoodandtravel and Twitter @ffdunlop
