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Flavors of Tripoli by Pascale Perez-Rubin [PDF: B08PCRHM44]

Flavors of Tripoli by Pascale Perez-Rubin

  • Title:Flavors of Tripoli
  • Author: Pascale Perez-Rubin
  • Pages:
  • Publisher (Publication Date): November 30, 2020
  • Language: English
  • ASIN: B08PCRHM44
  • Download File Format:PDF

Is the Tripolitan cuisine the best in the world?

Many think so.

If you long for those amazing dishes your mother used to make, and don’t know how to reproduce them; if you love to eat in Libyan restaurants and want to prepare some of the delicacies at home; if you want to expand your culinary knowledge and learn what Makud, Lubia Balslak, Heraime, Mafrum, Spinge, Markut, Ousban, and Kukla are exactly, this book is meant for you.

Pascale Perez-Rubin has done it again. over the past thirty-five years she has given the world books like Flavors of North Africa, Flavors of Israel, and Flavors of Iraq. She has written cooking articles in the La’isha weekly (ethnic dishes) and At magazine (Gourmet – ethnic cooking), written The Cake of the Week, that was later published in two books (Cake of the Week and More Cakes of the Week). She has written the children’s book Lick Your Fingers and Pascal’s Kitchen, which simplifies cooking techniques and achieves maximum results in minimal time. This time, she sets out on a sentimental homage to her family’s great mothers, to the traditions of holidays and flavors, to the aromas and traditional cooking utensils of people whose origins are from Tripoli.

Pascale Perez-Rubin continues to innovate and stimulate in the Derech Haochel magazine, is a frequent guest on all television and radio cooking shows and talk shows, where she speaks about food, cooks, explains and demonstrates. She constantly perfects, expands, and enhances her skills as a cook, baker, food writer, and innovator. This book, which is the fruit of her initiative and work, is dedicated to Tripoli, her husband Udi’s place of origin, and offers all of us the opportunity to enjoy its wonderful delicacies, with their flavors, aromas, and spiciness. The book will, of course, enchant the Israeli public, that in recent years has become increasingly interested and curious about the culinary arts.

Photos: Hagit Goren