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The Food of Morocco Hardcover – October 4, 2011

4.7 out of 5 stars 114 customer reviews

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Product Details

  • Hardcover: 528 pages
  • Publisher: Ecco (November 5, 2009)
  • Language: English
  • ISBN-10: 9780061957550
  • ISBN-13: 978-0061957550
  • ASIN: 0061957550
  • Product Dimensions: 8.5 x 1.5 x 10.5 inches
  • Shipping Weight: 5.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (114 customer reviews)
  • Amazon Best Sellers Rank: #48,461 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
This book gives the ambitious American home cook all the info needed to create stunningly delicious Moroccan meals. Of the nine recipes I've made in the month I've owned it, eight--the almond milk drink, the cucumber and orange water salad, the crushed spiced carrot salad, the basic couscous recipe, the chicken tagine with apricots and pine nuts, the chicken smothered in tomato jam, the lamb tagine with toasted almonds and hard-cooked eggs and the tangier-style chickpea-lentil soup called harira--were lick your chops 'can we make this again tomorrow' amazing. The last one, a carrot salad with cumin, cinnamon and sweet paprika, was pretty good but given all the other amazing recipes in this book I probably won't make it again.

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?
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Format: Hardcover
Paula Wolfert's new book on Moroccan cooking is indisputably the best book ever written on the subject. She draws on a life experience of over 40 years with Morocco making her observations and insights invaluable. If you have ever read any of her other books, and I say read, because her books are more than just collections of recipes, they are a highly readable collection of history, anecdotes, stories and great cooking, then you will know that this is consistent theme in all of her books. Here recipes have been painstakingly written down, perfected, tested, adjusted, and made to work beautifully.

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.
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Format: Hardcover
WOW! I'm not sure I could effectively convey how much I LOVE this cookbook. I came across a review on Amazon for this cookbook and decided I would see if it was available through the local library as I've bought many disappointing cookbooks in the past. Within minutes of perusing the cookbook I knew I would be ordering my own copy. In a word? AMAZING!

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!!!
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Format: Hardcover Verified Purchase
For years foodie friends have been telling me about Paula Wolfert's books on Moroccan cuisine but I thought, well, I'll work through the books I already have first. What a mistake! Wolfert's book is the bomb! It's true that I learned authentic Moroccan cooking from Ghillie Basan's excellent Modern Moroccan cookbook and I don't regret a single lesson, especially since confirming the accuracy of her recipes on a recent trip to Morocco. But Wolfert provides more than just recipes. She understands regional cooking, historical cuisine and cultural uses of food. The recipes are inspirational and the book's photos are gorgeous--and very motivational.

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!
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