Spice Gourmet Cookbook

Spice - An International Gourmet Cookbook

A tradition within AWG has been for our members, who enjoy cooking and entertaining, to hold paying dinners for a given number of guests. 

Through the ensuing "international dinners", AWG-Languedoc-Roussillon succeeded in raising money, and has provided unique get-togethers for its members and spouses. 

We asked each dinner hostess to share her menu with us, and divulge the recipes.  Here follows a synopsis of the cookbook that was born from these dinners, and which is available for sale (funds will go to FAWCO) for 10 euros.  Send us an email if you'd like a copy (see Contact Us). 

"... variety is the spice of life" and spice gives variety to our lives.  As you will discover, the thread of unity that runs through these varied recipes is a (saffron?) thread of spices and herbs.  Follow that thread with us on a world tour, guided by some world-class cooks.

Our cooks were inspired by the cuisines of four continents:

Africa: Sub-Saharan Africa

                        North Africa:                 Morocco and Tunisia

Asia:                 The Near-East:              Lebanon

                        South Asia:                   India

Europe:            Italy

                        France

The Americas:  Mexico

                        Down-home USA       

.... and at the end, for everyone's sweet tooth, we've added "just desserts". 

Recipes in the cookbook include:

AFRICA

Poulet Yassa from Senegal

•·        Pastilla, Quince Tagine and Orange Salad from Morocco

•·        Carrot and Orange Salad, Grilled Red and Green Peppers and Lamb Tagine served with apricots and prunes from Morocco

•·        "Briks" and Tunisian-style Couscous from Tunisia                

ASIA

•·        Taboulet, Mouhamara, Moutabal, Hummous and Stuffed Grape Leaves from Lebanon

•·        Potato Samosa with Coriander chutney, Lamb or Beef Korma, Pooris, Dry curried potatoes and cauliflower, Raita and Carrot Halva from North India

•·        Pakoras, Fish cooked in coconut mil, Bhuma Khichri (rice with lentils), eggplant Bhurta, Chutney, Culab Jamun from Bengal

EUROPE

•·        Crema di Pomodor (eggs with tomato cream), Arista di Maiale al Finocchio (roast pork with fennel), Patate all'alloro (potatoes with bay leaves), Crosta di Fichie e Limoni (fresh fig and lemon tart) from Italy

•·        Chilled spinach and avocado soup, Dentice al vino bianco (white fish baked in wine), Peri di mirtilli (stewed pears with blueberries) from Italy

•·        Spaghettie alle Olive (spaghetti with black olive and orange)

•·        Petti di Pollo Ripieni (stuffed chicken breasts), Fragole all'Aceto Balsamico (strawberries in balsamic vinegar) from Italy

•·        Tomatoes from Provence, Eggplant loaf, Easiest tomato sauce, Bequet de gigot (lamb), Grandmother's Flan from France

THE AMERICAS

MEXICO

•·        California-Mexico Fiesta Menu

THE U.S.A.

•·       Annie's Famous Barbeque Chicken, mashed potatoes, green bean bundles, cole slaw, Mother's home-made dinner rolls, mother's old-fashioned jam cake

JUST DESSERTS

•·        Raspberries and cream, French-style

•·        Tarte Tatin

•·        Panna Cotta