NEW BOOK!

Flavors of the Maghreb & Southern Italy
Recipes from the Land of the Setting Sun


The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences.

Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.

Three generations ago, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again.

Alba Carbonaro Johnson as born in Naples, Italy and raised in Tunisia. She has worked as a personal chef, culinary instructor, and editor, and has also made numerous television appearances, conducting live cooking demonstrations. She also conducts annual culinary trips to Umbria and Tuscany. Visit her at https://easycookingwithalba.blogspot.com/. She resides in the Annapolis, MD area.

Paula Miller Jacobson has worked in cookbook editing and recipe development, as well as teaching cooking classes for over 20 years. She is a member of Les Dames d’Escoffier International, International Association of Culinary Professionals, and Culinary Historians of Washington. Paula and Sheilah are partners in Cookbook Construction Crew. Paula resides in Rockville, MD.

Sheilah Kaufman is author of numerous cookbooks and has been a food editor and writer, culinary lecturer, and cooking instructor for more than 45 years. Sheilah trained at L’Academie de Cuisine in Bethesda, MD. She is a founding member of the International Association of Culinary Professionals, and an active member of Les Dames d’Escoffier and Culinary Historians of Washington. She resides in Potomac, Maryland. Visit her at www.cookingwithsheilah.com.

 





Sheilah Kaufman: 2014 National Book Festival

The Sultan's Kitchen: A History of Turkish Cuisine

Sheilah Kaufman & Susan Delbert


AWARD-WINNING COOKBOOK AUTHOR • EDITOR • COOKING INSTRUCTOR • CULINARY LECTURER • CULINARY CAREER COACH

With her uniquely refreshing, creative yet practical approach that demystifies gourmet cooking, bringing the flavors of the world into the home kitchen is Sheilah Kaufman’s greatest gift. As an award-winning author of twenty-six cookbooks, cooking instructor, culinary lecturer, and food editor for more than forty-five years, Sheilah has shared her great passion for richly flavored international foods and fussless cooking with thousands of home cooks around the world. In addition, she is a prolific writer and editor.
 







 

 




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Few food industry professionals have achieved the culinary versatility that Sheilah has with her books and classes as she traveled throughout the United States, Canada, and Mexico to lecture on culinary history and teach her international recipes. Among the places she has lectured at Epcot's Food and Wine Festival, The Textile Museum, The National Press Club, and The Library of Congress.

A noted culinary career counselor, Sheilah has mentored many newcomers in the industry. She is a partner in Cookbook Construction Crew which guides authors through the complete process of publishing a cookbook: writing, editing, recipe testing, finding an agent, and understanding the ins and outs of publishing options.

For more details, go to the MEET SHEILAH section of this website.

For more information, please contact Sheilah at cookwithsheilah@aol.com
www.cookbookconstructioncrew.com, and www.TheTurkishCookbook.com





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