The
only cookbook on the market devoted to the unique cuisine of the Maghreb region
(Southern Italy and North Africa)
Author
Alba Johnson was born in Italy and raised in Tunisia and became an expert in
the cuisines of the Maghreb countries
A new approach to
popular Mediterranean recipes by exploring multicultural influences on the
cuisine
Emphasis on aromatic spices, fresh herbs,
citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious
fresh vegetables
Includes
over 100 recipes with color photographs throughout
Author
Alba Johnson maintains a blog “Cooking with Chef Alba,” teaches cooking classes,
and leads culinary trips to Italy
Author
Sheilah Kaufman is a founding member of the International Association of
Culinary Professionals (IACP)
Authors will promote
the cookbook to various culinary organizations
Author Biography:
Alba
Carbonaro Johnson was born in Naples, Italy and raised
in Tunisia where she became an expert on regional Italian, Moroccan,
Tunisian, Algerian, Greek, and Turkish cuisines. She has worked for over 16
years as a personal chef, culinary instructor, and editor, and has also made
numerous television appearances, conducting
live cooking demonstrations. In addition, she also annually conducts culinary
trips to Umbria and Tuscany. Visit her at https://easycookingwithalba.blogspot.com/. She
resides in the Annapolis, Maryland area.
Paula Miller Jacobson has been working in cookbook editing and recipe development, as
well as teaching cooking classes for over 20 years. She has edited and tested
recipes for Italian, Turkish, Iraqi, kosher, Greek, Sephardic, Azerbaijani, and
Maghrebi chefs. She is a member of Les Dames d’Escoffier International,
International Association of Culinary Professionals, and Culinary Historians of
Washington. Paula and Sheilah are partners in Cookbook
Construction Crew. Paula resides in Rockville, Maryland.
Sheilah
Kaufman is author of twenty-seven cookbooks and has been a food editor
and writer, culinary lecturer, and cooking instructor for more than 45 years. She is author of Sephardic Israeli Cuisine (Hippocrene Books) and co-author with Nur Ilken of A Taste of Turkish Cuisine (Hippocrene Books) and The
Turkish Cookbook (Interlink). Sheilah
trained at L’Academie de Cuisine in Bethesda, MD and travels around the U.S.
teaching Turkish, French, international, and Mediterranean cooking. She is a
founding member of International Association of Culinary Professionals and an
active member of Les Dames d’Escoffier and Culinary Historians of Washington.
She resides in Potomac, MDnit. Visit her at www.cookingwithsheilah.com.