You are a lover of cooking and have a strong passion for it. You are trying to find and create recipes with a mixture of North Africa and Mediterranean; this will be the article for you. Libyan cuisine presents a full and sophisticated combination of Mediterranean, North African, and Berber cuisines. Here are 7 Libyan cookbooks that showcase the features of Libyan cuisine, written by professional chefs.
The Most Delicious Libyan Recipes: Top 10 Step-By-Step Traditional Libyan Recipes (The Most Delicious Recipes) (Volume 1)
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“So very pleased with this, having lived in Libya, I already had lots of recipes but could not remember the ingredients for a few, others so this book has been very helpful.” – Sheila Napper
“The Most Delicious Libyan Recipes: Top 10 Step-By-Step Traditional Libyan Recipes (The Most Delicious Recipes) (Volume 1)” comes from a new collection of the professional Chef Khalid E. Qsuda about great recipes. This cookbook is a selection of outstanding, wonderful, and enjoyable traditional Libyan recipes that he wants to provide us. One of the features that make this book so accessible is all the methods inside are exciting and easy to make.
About the Author: Khalid E. Qsuda is a famous professional Chef and specializes in Mediterranean foods in general. In addition, Khalid is also known as the founder of “The First Elite” catering Company and is also the host chef of a national Libyan cooking TV show.
North African Cuisine: Recipes of Algeria, Libya, Morocco, and Tunisia
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“Another interesting cookbook for my library. I love trying new things, from different parts of the world. Good food and good friends, an unbeatable mix!” – DD Gott – Donadees Corner
This book is an excellent introduction by the author J. R. Stevens about North African cooking. This is a diverse collection of sumptuous dishes from soups and stews, side dishes, entrees, and desserts.
“North African Cuisine: Recipes of Algeria, Libya, Morocco, and Tunisia” offers readers more than 50 recipes from the Maghreb region bordering the Mediterranean Sea and including countries Algeria, Libya, Morocco and Tunisia as its name. It gives you the chance to enjoy spicy stews, tangerine, and kabobs or an irresistible flavor combination of dishes including ingredients like lentils, couscous or potatoes.
About the author: J. R. Stevens is the author of this book. Also, he has many other books that always receive different appreciation from customers. Typically, some of his following books may be named:
- Texas Roadhouse Copycat Cookbook: Replicate This Restaurant’s Recipes at Home
- The Unauthorized Panera Bread Copycat Cookbook: Current Classics and Forgotten Favorites
- Fair Food Recipes: Famous Food Found at State & County Fairs
- The Cheesecake Factory: The Unofficial Copycat Recipe Cookbook
- Maggiano’s Copycat Cookbook: Little Italy Restaurant
Baking School: The Bread Ahead Cookbook
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“just a terrific baking cookbook. it could serve as a decent intro book but intermediate bakers will find lots to explore & advanced bakers can still find some interesting novel ideas. great purchase.” – winston
Owning this book, you can master Bread and pastry at home, from sourdough to pizza, croissants to doughnuts without having to go to the restaurant.
Using this cookbook, you can also make Justin’s world-famous doughnuts and learn how to make sourdough, croissant, Swedish rye bread, pizza, and more, from the comfort of your own home. There are separated sections, including English, French, Italian, American, Eastern European, and Nordic baking, with chapters on sourdough, gluten-free baking, and flatbreads.
And last but not least, it’s the chapter about doughnuts – you can know to make Justin’s famed ‘pillows of joy’ – from classic vanilla custard to salted honeycomb.
About the Author: This book is made in collaboration with three authors: Matthew Jones, Justin Gellatly, and Louise Gellatly.
Matthew Jones founded Flour Power City Bakery in 1999, and also co-founded Bread Ahead, with branches at Borough Market, Kings Cross, Chelsea, Covent Garden, and Westfield Stratford. Justin Gellatly, known as Head Baker and Pastry Chef at St John for twelve years, created St John Bakery and the restaurant’s legendary sourdough bread and doughnuts. Justin Gellatly is also the author of Bread, Cake, Doughnut, Pudding, and Head Baker at Bread Ahead Bakery and School. Louise Gellatly is a former chef, and he is currently working and teaching at Bread Ahead.
North African Cookery
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“A high-quality exploration of an incredible cuisine. Full of great information, recipes, and ideas.” – Amazon Customer
Through this book, Arto der Haroutunian wants to take adventure people on a tour of Moroccan, Tunisian, Algerian, and Libyan cuisines in this comprehensive guide to North African food.
There are more than 300 recipes for traditional dishes such as tagine, soups, stews, and salads using classic ingredients with refreshingly uncomplicated techniques. You will probably be pleased with a range of dishes from simple street food to sumptuous elaborate party dishes. There is no doubt that this book will serve as a wonderful introduction to North African flavors.
About the Author: Arto der Haroutunian was a true polymath. Besides his passion for cooking, he was also a painter of international reputation with many exhibitions worldwide. Furthermore, he has other interests, such as composing music and translating Turkish, Arabic, Persian, and Armenian authors.
However, he died in 1987 at the age of 47. Currently, his wife and son are still living in Manchester.
Sabor: Flavours from a Spanish Kitchen
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“More than enough, easily achievable plates to make your dinner table muy rico (delicious).” —Waitrose Food
Sabor: Flavours from a Spanish Kitchen are a collection of favorite recipes that Basque-born chef Nieves Barragán Mohacho collected when she was still preparing for her friends, family, and herself.
Each of the recipes in this cookbook will include the metrics measures next to the recipes. Readers will find recipes from hearty dishes such as Braised Iberian Pork Ribs or Chorizo and Potato Stew, to lighter dishes such as Seafood Skewers, Clams in Salsa Verde, or Stuffed Piquillo Peppers, and many other recipes.
About the Author: Nieves Barragán Mohacho is a Spanish chef who held a Michelin star while Executive Head Chef of Barrafina and Fino in London, England. She has since opened her own restaurant also in London and named Sabor.
You’re All Invited
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“This book is a pleasure to look at. It is full of great recipes and there are many ideas for good entertaining.” – Foodie
You are thinking of ways to manage to cook dinner for about 10-15 people or more. In this book of Margot Henderson, who cooks for 30 to 200 people a day, will show you how she copes with such situations.
Her long-awaited cookbook is one of the cookbooks with easy recipes for every occasion, whether it’s a romantic meal for two or a hangover breakfast. In addition to the delicious recipes, you will find yourself recipes for every occasion and mood in this book. The author writes all with great simplicity and understanding, so it’s a wonderful book that really makes people want to cook.
About the Author: Margot Henderson was born in New Zealand and moved to London when she was 20 years old. Margot had previously worked at many other restaurants, including The Eagle in Farringdon and The Quality Chop House.
Margot Henderson and Melanie Arnold founded the Rochelle Canteen Company as a base for their catering company Arnold & Henderson. This is also where they started their business while operating The French House Dining Room in Soho in the 90s. She now lives in London with her husband Fergus Henderson and three children.
Roast Figs Sugar Snow: Food to warm the soul
“Brilliant cookbook. Lovely recipes and presentation” – Matthew J.A. Nousak
Diana Henry spent 5 years traveling, eating, and seeking the tastiest dishes from the snowiest climes, resulting in a collection of irresistible recipes of enticing and memorable cold-weather food from North America and Northern Europe.
This unique collection of recipes (updated with 6 new recipes) celebrates some of the world’s most overlooked dishes using products that can be found right at our doorstep. You can find potatoes and cheese from Italian ski slopes, pastries from the cafes of Vienna and Budapest, and small appetizers that have been eaten during Russian celebrations since the Tsarist’s days. Certainly, these recipes will bring warmth to your heart as well as your home.
About the author: During her career life, Diana Henry has won many awards for her books and journalism and became a food columnist for The Sunday Telegraph. In 2007 and 2009, Diana was named the “Cookery Writer of the Year” by The Guild of Food Writers for her column in the Sunday Telegraph’s Stella magazine. Besides, she is a contributor to many other magazines, including Red, Eats Well, Country Living, House and Garden, and Waitrose Food Illustrated.
Diana has written nine other books: Cook Simple, Salt Sugar Smoke, Crazy Water Pickled Lemons, and Roast Figs Sugar Snow. Currently, she lives in London with her husband and children.
We hope you like this post and finally find out your favorite Libyan cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
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