The Food of Morocco

De (autor) Fotografii de Quentin Bacon
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en Limba Engleză Carte Hardback – 04 Oct 2011

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“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”
—Anthony Dias Blue, CBS Radio, NY
“I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
—Craig Claiborne
Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

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ISBN-13: 9780061957550
ISBN-10: 0061957550
Pagini: 528
Dimensiuni: 216 x 267 x 39 mm
Greutate: 2.09 kg
Colecția Ecco

Textul de pe ultima copertă

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.


Paula Wolfert is an esteemed and prize-winning expert in this field and this book is the culmination of her research into Moroccan cuisine

Notă biografică

Paula Wolfert is an expert on Mediterranean food and the multi-award-winning author of nine cookbooks including The Food of Morocco, a labour of love over four decades in the making. She lives in California.


There is no book on the food of Morocco as good as this one
My Moroccan bible
Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation
Every time we open one of Paula's books we are inspired
It's a rare writer who can marry erudition with accessibility, but Paula's obvious love for the country makes every page a delight
Fabulous pics and authentic recipes
Beautiful ... simply explained and utterly delicious