Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
The Food of Morocco Hardcover – October 4, 2011
|New from||Used from|
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Frequently Bought Together
Customers Who Bought This Item Also Bought
From the Back Cover
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.
More About the Author
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.
Top Customer Reviews
To use this book you need to be ready to start the day before, if needed--as many recipes have a few do-ahead steps such as soaking chickpeas or fermenting flour with lemon juice overnight. You can buy much of what you need at a regular supermarket, but the recipes are better if you follow the advice on ingredients at the beginning of the book. For example, for many dishes, Ms. Wolfert recommends Ceylon cinnamon, a milder-tasting version of the spice than the standard American version; I bought some on Amazon and it is delicious. If you are really ambitious, you can make your own preserved lemons...which marinate a month before they are ready.
For the most part, the instructions are detailed and clear. The book could have benefited from user testing in some parts. Occasionally there are unclear spots--for example, is the tagine supposed to be covered or not?Read more ›
This is a rarity in today's world of cookbook writing, but with Paula's recipes, you know that they will always work, that they are unambiguous, clear, and concise. If you are after the quintessential book on Moroccan cookery, then this is it.
I married a Moroccan man who hails from a very culinary gifted family! After a nearly month long visit to Morocco in 2010 - I was homesick for not only Morocco but the many delicious dishes my in-laws prepared! Salads, breads, sweets, etc... I'm quite skilled in the kitchen but have yet to conquer Moroccan cooking... this cookbook was definitely the answer to remedying that!
I've made several recipes from the book with great success (however, I will concede that I've altered preparation methods here and there - or tweaked recipes ever so slightly to my family's preferences). My absolute favorite recipe thus far is the Winter Squash with Carmelized Onions; honestly, I wanted to eat the entire dish! I believe it was intended as a side dish but served with salad - it makes for a wonderful vegetarian main dish!
I'm in the process of making the Fish Tagine with Creamy Onion Charmoula - when hubby noticed me cutting the fish and smelled the charmoula he got very excited!
Many thanks to Ms. Wolfert who composed this wonderful cookbook - AND - many thanks to the many Moroccan chefs/cooks who contributed their prized recipes as well... You have helped heal my homesickness for Morocco through food!
If you're interested in Moroccan food - or if you want to try new healthy, flavorful dishes - this cookbook will NOT disappoint!!!
If you own just one book on Moroccan cuisine, it should be this one. If you have room for two, add Ghillie Basan's Modern Moroccan. Bon appetit!
Most Recent Customer Reviews
It is a good read for the knowledgable insatiable cook. So much information and difficult to find what to cook. The index doesn't include main courses. Read morePublished 5 days ago by nancyt
Wonderful recipes. I do not know Moroccan from personal experience, but love every recipe I've made.Published 13 days ago by Barbara
Paula Wolfert is the ultimate go-to on Medterranean, and especially Moroccan, cuisines outside of the region. Read morePublished 22 days ago by Janet V. Thompson
A beautiful and well written book. For anyone who loves the cuisine of Morocco, or who would like to learn about it. Lovely photographs, great authentic recipes. Read morePublished 24 days ago by L R
The first 2 recipes we cooked were wonderful! Looking forward to making more.Published 1 month ago by pecky
Wasn't what I thought it would be. I was actually looking more for Tagine style recipes and this only had a few. The other recipes haven't been tried. Read morePublished 1 month ago by WhiteOrchid