The great book of couscous
Subtitle: classic cuisines of Morocco, Algeria and Tunisia
By: Copeland Marks.
Publisher: Primus
Published: 1997
Place of publication: New York
Language: eng
Subjects: Cookery, North African; Cookery, Moroccan; Cookery, Algerian; Cookery, Tunisian; Couscous
Notes: Includes bibliographical references and index.
Previously published: New York, D.I. Fine, 1994.