Buy Spice: Flavors of the Eastern Mediterranean and get Couscous and Other Good Food from Morocco at an additional 5% off Amazon.com's everyday low price.

Buy Together Today: $35.34

Cooking at the Kasbah: Recipes from My Moroccan Kitchen by Kitty Morse  (23)  $15.38

The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert  (8)  $23.07

Tagine: Spicy Stews from Morocco by Ghillie Basan  (7)  $10.15

The New Book of Middle Eastern Food by Claudia Roden  (33)  $23.10

The Cooking of the Eastern Mediterranean : 300 Healthy, Vibrant, and Inspired Recipes by P. Wolfert

› Explore similar items : Books (44) Gourmet Food (4) Kitchen & Dining (1)

Amazon.com
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.

Product Description

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.

See all Editorial Reviews

Browse Sample Pages:
Front Cover | Table of Contents | Excerpt | Index | Back Cover