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Couscous and Other Good Food from Morocco Paperback – February 18, 1987


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Couscous and Other Good Food from Morocco + The Food of Morocco + Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking
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Product Details

  • Paperback: 368 pages
  • Publisher: Ecco Books (February 18, 1987)
  • Language: English
  • ISBN-10: 0060913967
  • ISBN-13: 978-0060913960
  • Product Dimensions: 7.4 x 0.9 x 9.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #336,062 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

About the Author

Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.


More About the Author

Paula Wolfert is widely acknowledged as one of the premier food writers in America and the "queen of Mediterranean cooking." She writes a regular column in Food & Wine, alternating with Jacques Pepin and Marcella Hazan (she came in as Julia Child's replacement), and she is author of eight cookbooks, several of which have remained in print for upwards of 30 years. Her three most recent cookbooks, The Food of Morocco, The Slow Mediterranean Kitchen and The Cooking of Southwest France, 2nd edition, received glowing reviews.
Wolfert's writings have received numerous awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. Her articles have appeared in the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. In 2008, she was inducted into the Cookbook Hall of Fame by the James Beard Association.

Customer Reviews

I have grown to love Moroccan food since I got married, and more so since our trip to Morocco!
Gwen Binns
It is one of over a dozen books I have on Moroccan cooking and still has a place in the library of anyone who has a passion for Moroccan food.
GeorgiaMommyPeach
I love the fact that the book is not only recipes but little facts, stories, adventures and knowledge about Morocco as well.
S. Azzouz

Most Helpful Customer Reviews

90 of 91 people found the following review helpful By peederj on January 14, 2004
Format: Paperback
The problem with the first major book on a cuisine being the best is everyone writing books afterward feels they have to change things, usually for the worse.
For instance, if I were to write a Moroccan cookbook today, the best I could do is one line, directing the reader to buy this book instead.
Otherwise, I would have to try to simplify recipes to their detriment, clutter them up with disastrous result, or scrape the bottom of the barrel for more original recipes that aren't particularly good.
So even though this book has few illustrations and was written in the 70's, if you actually want to cook Moroccan food you really don't have any choice. You simply must buy this book and cook through it because every other author on the subject has done the same and cowers in the shadow of this achievement.
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47 of 47 people found the following review helpful By A Customer on February 17, 2003
Format: Paperback
This book is the "Western-wife-of-Moroccan-husband" dream come true, & is the most well-researched, comprehensive manual on Moroccan cuisine I've seen. The high point is Wolfert's very detailed lesson in properly preparing & steaming Moroccan couscous grains (a far cry from our boxed couscous), a lesson often lacking in other cookbooks. Another gem is her extensively-researched compilation of ras el hanout components. She clarifies western-translation of Moroccan ingredients, provides useful preparation shortcuts, & helpfully suggests alternative ingredients & equipment for the western cook. Importantly, she points out ( & even provides a map with detailed examples) regional differences in preparation of many dishes - differences of which many Moroccans themselves may not be aware. This information is vital for the western wife attempting to prepare her Moroccan husband his favorite home-cooked meal.
The book is also a great read, esp. her stories of life in Morocco, & excellent cultural/religious background information. It has tons of useful reference material, including complete menus, specialty-food suppliers in the US, a full discussion of the spices/herbs/waters used in Moroccan cuisine, et al.
Most importantly, after some practice on my part, my picky Moroccan husband has been thrilled with the results!
I would also highly recommend Robert Carrier's "Taste of Morocco" (see his shebbekia recipe); & for helpful, color photos (& recipes of course), Kitty Morse's "Cooking At The Casbah" & Fatema Hal's "The Food of Morocco" (from the "Food of.." series).
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39 of 39 people found the following review helpful By S. Azzouz on January 26, 2001
Format: Paperback
I can not praise this book enough! It deserves more than 5 stars! The recipes are wonderful and truly AUTHENTIC; the ingredients are simple and easy to find in any market or store. And the recipes are delicious! They take me back to Morocco! I love the fact that the book is not only recipes but little facts, stories, adventures and knowledge about Morocco as well. It reads as a cookbook and a story book all in one! I envy all the years she got to spend there and the knowledge she learned from the other cooks in Morocco! This book is a MUST for anyone who loves to try different foods and especially if you have a Moroccan friend, fiance or husband. They will be suitably impressed with your skill and will wonder where you learned how to make the food! My husband absolutely loves that I have learned how to cook some dishes that he is used to eating in his homeland. I also recommend if you get this book, get Kitty Morse's as well; they go hand in hand like a set. You will have a good Moroccan food base to cook for quite some time to come!
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22 of 22 people found the following review helpful By Jennifer Reif on January 2, 2006
Format: Paperback
Greetings Amazon Readers: Back before there was an "amazon.com." I fell in love with Moroccan food (and decor) after visiting a local Moroccan restaurant in the Los Angeles area. I quickly gave my living room a Moroccan makeover and patiently waited for the book to arrive by mail from the publisher in New York. When I opened it tears of joy dropped onto the title page (true).

I have tried no other Moroccan cookbook. I don't need to. My favorites are: Moroccan Bread, Bisteeya, Eggplant Salad, Chicken with Lemon and Olives, the Couscous from Rabat, and Orange and Walnut Salad. The Snake, a divine desert of sweetened almond paste flavored with rose water or orange flower water, is rolled in flaky light layers of dough and baked in the shape of a snake. Your guests will not be able to resist it, even when they say they are full! The roasted spring lamb that had marinated all night in butter, herbs and spices came out hot and steaming and full of fabulous aroma. There are still so many recipes that I want to try and look forward to making.

I highly disagree with other reviewers that the book should be updated. It is an accurate portrayal of the time in which it was written and like all great art, should not be tampered with. Paula's stories and recipes are a delight. I always envision her storming through the Souks, as she seeks out just the right item for the menue she has in mind. Bravo Paula, you've definitely made your mark in culinary history!
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17 of 17 people found the following review helpful By A Customer on June 18, 1997
Format: Paperback
This is my most beloved (and food-stained) cookbook! Bisteeya is perhaps the most wonderfull dish in the world... and Paula offers several ways to make it, along with amazing couscous, tagines and deserts. Everything is doable, even with some modification to suit the underequiped kitchen. If you enjoy good ethnic food, then this book is certainly for you! My only complaint: the estimated cooking times are way off... but every dish is BY FAR worth the wait!

thank you Paula!

vegetarians/vegans: this book contains a majority of meat-oriented dishes. i still recommend it for v/v's simply for the spice combinations and potential for modification. the 7-vegetable couscous minus the chicken is still palette-blowing!
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