CIHEAM Press Review

These versatile fruity preserves keep for months, so you’ve got plenty of time to make up your mind whether to add them to curries, sauces, dressings or dips, says our panel of cooks

In The Tunisia Cookbook: Healthy Red Cuisine from Carthage to Kairouan, Latta has painstakingly juxtaposed 80 recipes and notes on the origins of ingredients with a chronology of world and Tunisian events that she hopes lends a relevance to all readers.