This cookbook provides a really great overview of North African cooking, including food from Morocco, Tunisia, Algeria and Egypt. It's loaded with full-color photographs, and has very clear, simple instructions, including substitutions for ingredients that may be hard to find. There are recipes for harira (traditional chickpea soup), kebabs, various tagines, b'stilla (amazing Moroccan pigeon pie, can be made with chicken), harissa, mint tea and many varieties of almond cookies. The photos alone are mouthwatering!
