"DISCOVERING TUNISIAN CUISINE":
A JOURNEY OF FOOD AND CULTURE
Embark on a culinary journey to the homeland with “Discovering Tunisian Cuisine,” a unique cookbook offering a personal journal of Tunisian culinary and cultural insights. This signed 147-page hardcover, definitive guide to vibrant flavors, rich traditions, and unforgettable meals, is being offered by Shakshuka.org for a limited time.
MORE THAN A COOKBOOK ...
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Visually Gorgeous, Stunning Photographs of Food, Tunisian scenery and people go beyond just recipes .
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Essential insights capture the culture and history of Tunisia as it relates to food.
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A detailed introduction to Tunisian Home Cooking captures the essence of meals experienced with Tunisian Hosts.
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Simple, Mediterranean ingredients such as lemons, legumes, peppers, tomatoes, mint, parsley, potatoes, garlic, onions, eggplant, asparagus, artichokes, and various greens.
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Includes traditional dishes like Brik, offering historical theories about its origins.
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Features recipes for essential Tunisian kitchen staples that may be difficult to find in the U.S., like preserved lemons or oumelleh (pickled vegetables).
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Written in imperial (American) measurements.
AUTHENTIC INGREDIENTS & TRADITIONAL DISHES
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Co-authored by Judith Dwan Hallet, Raoudha Guellali Ben Taarit, and Hasna Trabelsi.
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Judith Dwan Hallet, Daughter of a Restaurant Critic for the LA Times, a documentary filmmaker and ethnographer, first encountered Tunisian cuisine in 1964 as a Peace Corps Volunteer, captured and tells the story behind the food.
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Endorsed by Julia Child award winning Joan Nathan, known as the “Jewish Julia Child” who described the book as "awesome and authentic both visually and content wise"
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Publishers: Spirit of Place/Spirit of Design, Inc., Washington, DC, USA, http://www.spiritofplace-design.com
Printed in China under the supervision of Raoul Goff President of Insight Editions
Stitched Hard Cover 147 pages First Edition 1019
ISBN Number: 978-1-7923-1830-6