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Books on the topic 'Algerian Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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1

Tahir, Zoubida. Twadjen wel halawiette. Entreprise nationale du livre, 1986.

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2

Ferhi, Youcef. Grandes recettes de la cuisine algérienne. Entreprise nationale du livre, 1985.

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3

Bouayed, Fatima-Zohra. La cuisine algérienne. ENAG éditions, 2002.

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4

Amziane, Vve O. Les gâteaux algériens. Impr. Amziane, 1987.

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5

Boucherite, L. La gastronomie algerienne revisitee. Editions baghdadi, 2009.

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6

Ramḍāʼ, Ḥusaynī ʻAydūnī. al-Ḥalawīyāt al-Jazāʼirīyah al-Qusanṭīnīyah. Dār al-Hudá, 2004.

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7

Djenadi, Hadjila. Assewi: L'art de la cuisine kabyle. Inas éditions, 2005.

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8

Clabrough, Chantal. A pied noir cookbook: French Sephardic cuisine from Algeria. Hippocrene Books, 2005.

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9

Alloula, Malek. Les festins de l'exil. F. Truffaut, 2003.

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10

Walden, Hilaire. North African cooking: Exotic delights from Morocco, Tunisia, Algeria, and Egypt. Chartwell Books, 1995.

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11

Amīn, Ḥusayn. Le livre du musulman désemparé: Pour entrer dans le troisième millénaire. Casbah Editions, 1997.

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12

Koehler, Jeff. Rice, pasta, couscous: The heart of the Mediterranean kitchen : Spain, France, Italy, Croatia, Greece, Malta, Turkey, Syria, Lebanon, Egypt, Tunisia, Algeria, Morocco. Chronicle Books, 2009.

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13

Press, BookSumo. Algerian Cookbook: Authentic Algerian Cooking with Simple and Easy Algerian Recipes. Independently published, 2019.

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14

Press, BookSumo. Algerian Cookbook: Authentic Algerian Cooking with Simple and Easy Algerian Recipes. Independently Published, 2018.

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15

Vljeric, Teisha. Guide to Algerian Cooking Yummy : Start Making Great Algerian Recipes: Great Algerian Cuisine. Independently Published, 2021.

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16

Walden, Hilaire. North African Cooking. Book Sales, 1995.

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17

The great book of couscous: Classic cuisines of Morocco, Algeria, and Tunisia. D.I. Fine, 1994.

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18

The great book of couscous: Classic cuisines of Morocco, Algeria and Tunisia. Primus, 1997.

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19

Walden, Hilaire. North African cooking: Exotic delights from Morocco, Tunisia, Algeria, and Egypt. Hackberry Press, 2003.

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20

Algérie aimée: Mes souvenirs et 222 recettes de là-bas : récit culinaire. le Courrier du livre, 2012.

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21

Amzayan. Ashhar al-halawiyat al-taqlidiyah al-Jazairiyah. Manshurat al-Qasabah, 1998.

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22

North African cooking: Exotic delights from Morocco, Tunisia, Algeria and Egypt. Apple Press, 1995.

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23

Unknown. Nordafrikanische Küche: Original Kochrezepte aus den Maghreb-Ländern Marokko, Algerien, Tunesien und Libyen. Asfahani, 2006.

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24

Bonifay, Michel. The Distribution of African Pottery under the Roman Empire. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780198790662.003.0011.

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This chapter addresses four points in an attempt to explain why African pottery (amphorae, tablewares, cooking wares, and lamps) dominated Mediterranean markets from the second century AD onwards: (1) the definition of Roman Africa, emphasizing the particular position of Mauretania Tingitana, more closely linked with Hispania than with Africa, and the scarcity of information available in Algeria, beside a lot of fairly well-investigated towns or regions in Tunisia and Western Libya; (2) the problem of the content of Roman African amphorae, which were intended for the transport not only of olive oil, but also of salsamenta and probably wine; (3) the problem of the major foodstuff the African Red Slip ware was travelling with, grain seeming to be the best candidate at least until the first half of the fifth century AD; (4) the mechanisms of ARS distribution through the whole Mediterranean.
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