Paula Wolfert's world of food: A collection of recipes from her kitchen, travels, and friends [Hardcover]

Paula Wolfert (Author)

Editorial Reviews

From Library Journal

Wolfert, Paula. Paula Wolfert's World of Food: A Collection of Recipes from Her Kitchen, Travels and Friends. Harper. Oct. 1988. c.370p. bibliog. index. ISBN 0-06-015955-3. $25. cookery ~ Wolfert, the author of several highly regarded cookbooks on the Mediterranean and Southwest France, here presents her favorite recipes gathered from her travels and friends and adapted to her own personal taste. She prefers food that is "refined in structure" yet full of flavor: Creamy Chestnut Soup, Game Hens Roasted in Grape Leaves, Citrus Sorbet with Basil Cream. The recipe headnotes offer a cook's tour of the author's "world" (mainly Sicily, Morocco, Greece, France, and Catalonia). Preparation notes and tips are excellent. An essential purchase. BOMC Main Selection. JS
Copyright 1988 Reed Business Information, Inc.

Product Details

• Hardcover: 361 pages
• Publisher: Harper & Row; 1st edition (1988)
• Language: English
• ISBN-10: 0060159553
• ISBN-13: 978-0060159559
• Product Dimensions: 9.1 x 7.7 x 1.3 inches
• Shipping Weight: 1.8 pounds
• Amazon Best Sellers Rank: #997,531 in Books (See Top 100 in Books)

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 seven cookbooks, several of which have remained in print for upwards of 30 years. Her two most recent cookbooks, 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.