Veggie Blog

Book Description
Redolent of saffron, ginger, and cinnamon, and vivid with the sun-drenched flavors of fresh fruits, grains, and vegetables, the cuisines of Morocco, Algeria, and Tunisia are as delicious as they are exotic. More than 80 distinctive vegetarian recipes, a special section on entertaining, and tempting, full-color photos fill the pages of this exciting fourth voulme in the popular Vegetarian Table series. 48 color photos.

Who is behind The Vegetarian Table?

According to the title, the book is by Kitty Morse.

What is this book about?

The Amazon description says it covers the cuisines of Morocco, Algeria and Tunisia, with flavors of saffron, ginger and cinnamon and fresh fruits, grains and vegetables.

Is it part of a series?

Yes. The description calls it the fourth volume in the Vegetarian Table series.

Which dishes does the description mention?

It has more than 80 vegetarian recipes, a special section on entertaining and 48 color photographs.

Summary based on the book description on Amazon.

What flavours define North African vegetarian cooking?

Moroccan, Algerian and Tunisian cooking, as the description notes, features saffron, ginger and cinnamon alongside fruits, grains and vegetables. In general, those cuisines also use couscous, chickpeas, preserved lemon, olives, harissa, dates and almonds. Slow-cooked stews, called tagines, are a common way to combine vegetables with legumes and spices.

Legumes and whole grains give structure to the cuisine. The Harvard Nutrition Source page on legumes describes legumes as inexpensive sources of protein and fibre, and couscous made from whole wheat adds more fibre than the refined kind. Dried fruits and nuts are nutritious but concentrated in sugar and energy, so use them in small amounts.

Spices can be stored in airtight containers away from heat and light. Preserved lemons and olives are salty, which the WHO salt-reduction page on sodium is relevant to, so reduce added salt in the rest of the dish.

Nuts and sesame are common allergens. Entertaining is a theme in the book, and if you cook for guests, ask in advance about allergies and keep dishes covered and chilled until serving, as the USDA advises that perishable food not stay out for more than two hours.

More on this blog: Antioxidant Foods: Why Colorful Plants Beat Supplements and Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats

Book: The Vegetarian Table by Kitty Morse
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