Book Synopsis Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes! The Arabic word Maghreb means land where the sun sets. The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and todays cuisine reflects those differences. Its an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb table. Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Nioise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mlange of Sicilian, French, Spanish, Arabic, and Berber cuisine. Three generations ago, Alba Carbonaro Johnsons family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again. Sample recipes: Crostini with Dill and Pecorino Spicy Cauliflower Minestra Couscous for Festive Occasions (Seffa) Lamb Chops in Dried Fig Sauce Baked Whole Bass with Chermoula Shrimp Speidini with Golden Breadcrumbs and Pistachios Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins Broccoli Affogati Marzipan-Stuffed Dates Review Quotes As I went through the colorful pages of Flavors of Maghreb & Southern Italy and read about Albas life and experiences as a chef, I became emotional and nostalgic, and immediately wanted to cook from the book. I made Roasted Garlic, Capers, and Sesame Dipping Oil and used it to garnish my baked sweet potatoes--heavenly. I also made the Grilled Fennel in Balsamic Dressing and absolutely loved it. These dishes were easy to make and affordable, and they were delicious. Albas passion and love of cooking comes through every page of the book--a truly terrific, accessible, multicultural cookbook with plenty of good tips to help the cook. Thank you, Alba for sharing your cultural heritage and your tasty recipes with us. -- Najmieh Batmanglij , author of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Bring on the brochettes and couscous! With the warmth of a Mediterranean sun, the authors infuse the true spirit and abundance of the Maghreb region in their Flavors. This is food to nourish body and soul. Albas memories of place and history--plus Paulas and Sheilahs expert hand in crafting inviting, accessible recipes--stir up a powerful incentive to dive in and cook! -- Bonnie S. Benwick , former deputy editor, Washington Post Food This cookbook is a wonderful introduction to Chef Albas family recipes and to the Maghreb region which is one of the more underrepresented culinary regions in the world. The Maghreb is a specific part of the Mediterranean that displays its own unique traditions, recipes, and culture. Im happy to see Chef Alba shine some well-deserved light on the Maghreb and offer recipes that are very approachable for the home cook. --Chef Ron Oliver , San Diego Chef of The Year 2017, and author of Flying Pans, Two Chefs One World (IACP cookbook of the Year), Two Chefs, One Catch , and The Great Gatsby Cookbook