La Cuisine Algérienne (Algerian Cuisine) is a book by Fatima-Zohra Bouayed published in 1978. A true culinary encyclopedia, the work highlights the richness and diversity of Algerian cuisine. This book brings together approximately 400 traditional recipes from different regions of Algeria, with a particular focus on ancient dishes that are in danger of disappearing.
The author explores the varied influences that have shaped Algerian gastronomy, notably Amazigh, Arab, African, and Mediterranean cultures. She highlights iconic dishes such as couscous, which exists in around a hundred varieties depending on the region.
The book is also a practical guide for food lovers, offering authentic recipes while preserving the culinary heritage passed down by previous generations.
Fatima-Zohra Bouayed emphasizes the importance of preserving the authenticity of Algerian cuisine while allowing for innovation. This book is considered a cultural treasure and a tribute to Algerian culinary art.
https://fr.scribd.com/document/712690001/pdfcoffee-com-bouayed-fatima-zohra-la-cuisine-algerienne-pdf-free-pdf-DocDroid
Title: La Cuisine Algérienne (Algerian Cuisine)
Author(s): Fatima-Zohra Bouayed
Country: Algeria
Cookbook
Published: January 1, 1978
Language: French
Publisher: Société Nationale d'édition et de Diffusion Algiers
Format: 439 pages with numerous photos
ISBN 10: 2731802979 / ISBN 13: 9782731802979
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