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Couscous and Other Good Foods from Morocco by Paula Wolfert (1987, Paperback) 
Couscous and Other Good Foods from Morocco by Paula Wolfert (1987, Paperback)

 
Couscous and Other Good Foods from Morocco by Paula Wolfert (1987, Paperback)

Publisher: Harpercollins
Publication Date: 1987-02-01
Language: English
Format: Paperback
ISBN-10: 0060913967
ISBN-13: 9780060913960
Product ID: EPID18800
Description: An outstanding authority presents one of the world's great cuisines.
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Couscous and Other Good Foods from Morocco : Paula Wolfert (Paperback, 1987)
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Synopsis
An outstanding authority presents one of the world's great cuisines.

In one of America’s first cookbooks devoted to Moroccan food, Paula Wolfert, an outstanding authority on Middle Eastern and Mediterranean cooking, presents the culinary wonders of Morocco with detailed attention to authenticity. Not only does she provide historical context, but Wolfert also relates cultural tidbits along with glorious dishes to try. Recipes include Spicy Potato Tagine with Preserved Lemon and Olives, Lamb Layered with Okra and Tomatoes, Couscous with Dates and Seven Vegetables, Orange and Rosewater Salad, and Sweet Bisteeya with Milk and Almonds.

Details
Publication Date:1987-02-01

Size
Height:9.0 in
Width:7.3 in
Thickness:0.8 in
Weight:20.0 oz

Publisher's Note
One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself. "The best book on Moroccan food."--Barbara Kafka, Vogue

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this one of the rare cookbooks that are as valuable for their good reading as for their inspired food.

Industry Reviews
"The best book on Moroccan food."
Publisher's Catalog - Barbara Kafka

"This cookbook...opened new worlds for American cooks....Many recipes are challenging, but almost all are splendid."
Bittman

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