Algerian Cuisine Cuisine Algerienne by Farid ZADI

Gourmet Magazine, February 2008 Issue- Algerian Recipes!

Online preview I haven't received my preview copy yet. I've been told the article with recipes and photos is about 9 pages long. More later...off to work for now. Edited to add: I finally received a copy. The article is about 12 pages long, the photographs of the recipes are beautiful. Wow! It was wonderful working with the editors and staff of Gourmet Magazine.

Cooking Show

I spoke to my agent at Endeavor last week. We're moving forward with a cooking show. Stay tuned...

Los Angeles Times Best Recipes of 2007 Runner Up List

Click! A student of mine told me about the list this morning. My Lamb shank with fruits and nuts recipe received an honorable mention in the runner up list for best recipes for 2007. I have to point out a minor error in the story- my recipe is referred to as "Tunisian". It's an ALGERIAN recipe! But, as readers of this blog know I find it generally more useful to speak of North African cooking in general since it's really a single culinary region. I use Algeria as the center because that is my heritage.