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There is no book on the food of Morocco as good as this one Claudia Roden My Moroccan bible -- Yotam Ottolenghi Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation Mario Batali Every time we open one of Paula's books we are inspired Sam & Sam Clark Resplendent Sunday Telegraph Definitive House and Garden It's a rare writer who can marry erudition with accessibility, but Paula's obvious love for the country makes every page a delight Delicious Magazine Fabulous pics and authentic recipes -- Elisabeth Luard Scotsman Heavenly Metro Beautiful ... simply explained and utterly delicious Sunday Telegraph --This text refers to an alternate Hardcover edition.
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.See all Editorial Reviews
Paula Wolfort's "Couscous and Other Good Food from Morocco" is one of my all-time favorite cookbooks, so I eagerly purchased this new book sight unseen. Read morePublished 19 days ago by John Beadle
This is a cook book for inspiration. The pictures are stunning, and Ms. Wolfert descrbes the dishes, how she came to find them, and the cooking process so beautifully, you want to... Read morePublished 29 days ago by Jody
Excellent cookbook, photos and explanations about all things Moroccan.Published 1 month ago by Nancy Garner
Well I'm as Moroccan as it gets! Both my grandparents from both familys where born in rabbat Morocco and i most say morrocan food is out of this world. Read morePublished 1 month ago by Elinor Ben Hamo
I thought it would be a thin cookbook but it is like 2 inches thick. The recipes are what I was looking for. Very pleased.Published 2 months ago by Cathy Walton
My husband is the one that cooks in this family... and this is a wonderful book with so many recipes. It is a huge book too. I highly recommend itPublished 2 months ago by Stephanie Girellini
This is, without a doubt, the best resource I've ever found for Moroccan cooking, and believe me, I've looked. Buy two copies-- one to cook with and one for your coffee table. Read morePublished 2 months ago by Rachel Lange
The most perfect introduction to Moroccan food and North African fare. I am having such fun working my way through the recipes, all of which are accessible and delicious!Published 3 months ago by Jane