The North African Cookbook

Focusing on the Maghreb region – Morocco, Algeria, Tunisia, and Libya – The North African Cookbook explores the territory’s vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region's traditions today.

A wide network of culinary voices from across North Africa guided the project. In a region so vast and so diverse, James Beard award-winning food writer Jeff Koehler looked to many hundreds of experts and locals. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler’s extensively researched collection is an exhaustive look at traditional recipes across the Maghreb.

Filled with delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book brings to life an exciting cuisine that is as varied and fascinating as the countries it covers.