A celebration of North African cooking, where food, vessels and shared tables are central to daily life.
The North African Cookbook brings together the flavours of Morocco, Algeria, Tunisia, and Libya through timeless recipes shaped by home kitchens, markets, and generations of shared knowledge. From fragrant tagines and breads to slow-cooked stews and simple vegetable dishes, the book captures a way of cooking rooted in ritual, seasonality, and hospitality.
Thoughtfully researched and beautifully presented, this is a book to return to again and again, both as a practical kitchen companion and as a window into the culinary heritage of North Africa.
A natural addition for those who love cooking with intention, story, and cultural depth.