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The Food of Morocco


The Food of Morocco
Hardcover, 528 Pages

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James Beard Foundation 2012 Winner James Beard Award
for Best International Cookbook

Book Description

Paula Wolfert's name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.

Lavishly photographed in full color, The Food of Morocco not only showcases Wolfert's tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.

         

         
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share


Mediterranean Clay Pot Cooking:
Traditional and Modern Recipes to Savor and Share

Hardcover, 352 Pages, publishing October 2009.

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box The Slow Mediterranean Kitchen:
Recipes for the Passionate Cook
Hardcover
  box New Completely
Updated Version!

The Cooking of SouthWest France
Hardcover
     
2004 finalist James Beard Award for best international cookbook

2004 winner Julia Child Award for best international cookbook

    1983 winner French's Tastemaker Award
   
go Reviews
    go Reviews
          go Chapter List
         
  Order Hardcover: Amazon.com    

Order Hardcover: Amazon.com

         

         
box Mediterranean Grains and Greens
 Hardcover
  box The Cooking of the Eastern Mediterranean
Hardcover
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1999 winner James Beard Award for best international cookbook

1999 finalist Julia Child Award for best international cookbook

     


1994 winner Julia Child Award for best international cookbook

1994 winner James Beard Award for best international cookbook

   
go Reviews
go Recipe List
     
go Reviews
go Chapter List
             
  Order Hardcover: Amazon.com     Order Hardcover: Amazon.com
             

             
box

Mostly Mediterranean
Paperback
(Previously called "Paula Wolfert's World of Food")

  box Mediterranean Cooking, Revised Edition
Paperback/Hardcover
   
1987 winner Cook's Magazine Platinum Award for best American cookbook
     
1976 finalist for the Tastemaker Award
   
go Chapter List
     
go Recipe List
             
  Order Paperback: Amazon.com    

Order Paperback: Amazon.com

Order Hardcover: Amazon.com

             

             
box Couscous and Other Good Food from Morocco
Paperback
     
   
In print since 1973!!
     

   
go Recipe List
     
   
             
 

Order Paperback: Amazon.com

     
             
  2013 Winner
The IACP Culinary Classics Book Awards
             

(AP Photo/Diane Ondareff)
  Chef Jacques Pepin, left, congratulates Paula Wolfert, author of 'Couscous and Other Good Food from Morocco,' for being entered into the Cookbook Hall of Fame at the 2008 James Beard Foundation Awards, Sunday, June 8, 2008 at Avery Fisher Hall at Lincoln Center in New York. The awards recognize culinary professionals for excellence and achievement in their field.
             

             
box   Cozinha Mediterrânea
Paperback
  box   De Zuidwest-Franse keuken
   

Portuguese Edition: Mediterranean Cooking, Revised Edition

      Dutch Edition:
The Cooking of SouthWest France
             
 
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