The Tunisia Cookbook
Healthy Red Cuisine from Carthage to Kairouan
Author: Haffida Ben Rejeb Latta
The culinary traditions we celebrate in Tunisia today are the flowering of a mature culture that has flourished and deepened over centuries. It explores the many levels at which diet contributes to the community.
The Olive tree, which lies at the heart of Mediterranean cooking, is used comprehensively — its roots, trunk, branches, twigs, leaves and fruit are all used for the benefit of healthy living. The wood is turned into craft items and the foliage is often used for medicinal purposes, while the fruit appears as appetizers or in the form of oil for cooking and cosmetics. Without roots and trunks a tree cannot grow leaves and without supportive dietary roots societies, too, can wither in the same way.
Includes dual measures.
Hardcover | Gilgamesh Publishing | 196 pages