Customer Rating: 
Summary: A Treasure in English
Comment: Trying to learn Algerian cooking without reading French has been next to impossible until I discovered this book. The recipes are authentic, easy to follow and (mercifully) in terms and using measurements that an American can understand. I am so grateful for this book!
Customer Rating:
Summary: 5 Stars for the Recipes
Comment: I bought this book because it is very difficult to find an Algerian cookbook, especially in English. Although it is divided into Morocco, Algeria and Tunisia, the Algerian recipes are authentic. The recipes are simple enough to make with ingredients that are readily available; and even if you can't find something, just improvise.
It is always interesting to find out how a non-native of a country became interested in its culture/cuisine. Throughout the book there is a "dialog" he has about how he was introduced to various dishes (people he met and knew in these countries), as well as background information on the religion practiced by the majority of the people in these countries, Islam. The downfall is that some of the religious background is related more to customary practices of the regions rather than actual Muslim teachings. Moreover, the dessert section is minimal, but this book has recipes that are reminiscent of dishes "back home."
Customer Rating: 
Summary: Thorough review of North African Food
Comment: This author certainly knows the subject matter of this work and offers much in the way of descriptive background and recipes.A favorite from the book is the Kesksou Bil Djedg (Chicken couscous) a staple dish of Algeria. It is so good and healthy with vegiies and all the spices of this region.
Included also are the typical fare of the area, tagines, and bastilla.
I prefer Wolfert's works on this fare.
Customer Rating:
Summary: Excellent, all-season recipes for fresh, flavorful dishes
Comment: I consult this book after just about every trip to the farmer's market. It's an excellent source of fairly exotic, easy to prepare dishes, almost every one of which turning out a great success. Several lamb stews, one with dried prunes and raisins, another with parsley and fennel, kumin-seasoned carrots, couscous with chickpeas and onions and stuffed cornish hens with apricots, almonds and honey have all received rave reviews at our table. No recipes are overly elaborate, the problem is, to not become overly enthusiastic and try to cook up a whole chapter at a time.
