Spanish, Middle Eastern & African Cookbook - Softcover

Explores the history of Spanish, Middle Eastern, and African cuisine, providing recipes for appetizers, main dishes, and desserts with step-by-step instructions, nutritional facts, and cooking tips.

Pepita Aris is an authority on Spanish food and cooking, and has written many books on the subject. Pepita has had a house in Andalucia, Spain for over thirty years and writes for a number of newspapers and magazines, including the American Bon Appetit! She is the founder editor of Taste magazine, has substantially contributed to the British Larousse Gastromomique, and has appeared on both radio and television to promote Spanish food and give cookery demonstations. Pepita's published works include: Recipes From A Spanish Village (Conran Octopus); Sauce Book (McGraw Hill); Master Chefs of Europe (Van Nostrand Reinhold); Olives (Lorenz Books); Spain - A Passport Guide (Contemporary Books)and AAA Essential Guide to Spanish Food & Drink (AAA Road Atlas Publishing). Josephine Bacon is a cookery author, translator and food historian. Involved in many publishing projects over the years, her most recent book is Exotic Fruits and Vegetables A-Z (UPSO, 2004). She has recently worked on international projects, translating titles for a wide variety of European publishers, and she is also a contributor to the Oxford Encyclopedia of American Food. Her particular interest in the food of Africa comes from her long experience in, and love for the food of Northern Africa and the Middle East, where she lived for many years. Jenni Fleetwood lived in Cairo as a child, and her earliest memories are of the family cook, Ibrahim. Ibrahim was one of the very first cooking influences of Jenni's long career in food and cooking, and the magificent food he cooked for the family left Jenni with an abiding love of Middle Eastern food, and an appreciation of the hospitality and warmth of the people who live there. Jenni has edited and written many books on international cuisine and cooking.