Over 70 fragantly spiced recipes from North Africa. Includes information on essential ingredients: spices such as cinnamon, saffron and coriander, fiery harissa paste and piquant charmoula marinade. A comprehensive collection of savoury and sweet dishes includes recipes for the national dish of couscous, tasty tagines, roast lamb and rabbit, Moroccan paella and the most tempting sweet treats, including the classic serpent cake. Over 300 full-colour photographs, with every recipe photographed step-by-step and glorious pictures of each finished dish.