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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. |
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Hardcover, 352 Pages, publishing October 2009.
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The Slow
Mediterranean Kitchen: Recipes for the Passionate Cook Hardcover |
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New Completely Updated Version! The Cooking of SouthWest France Hardcover |
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| 2004 finalist James Beard Award for best international cookbook 2004 winner Julia Child Award for best international cookbook |
1983 winner French's Tastemaker Award | |||||||||||||
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Reviews | ||||||||||||
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Chapter List | |||||||||||||
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Mediterranean
Grains and Greens
Hardcover |
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The
Cooking of the Eastern Mediterranean Hardcover |
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1999 finalist Julia Child Award for best international
cookbook |
1994 winner James Beard Award for best international cookbook |
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Mostly Mediterranean |
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Mediterranean Cooking, Revised Edition Paperback/Hardcover |
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1987 winner Cook's Magazine Platinum Award for best American cookbook |
1976 finalist for the Tastemaker Award |
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Couscous and Other Good Food from Morocco Paperback |
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In print since 1973!! |
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2013 Winner The IACP Culinary Classics Book Awards |
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 (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. | |||||||||||||
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Cozinha
Mediterrânea Paperback |
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De Zuidwest-Franse keuken | |||||||||||
| Portuguese Edition: Mediterranean Cooking, Revised Edition |
Dutch Edition: The Cooking of SouthWest France |
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