Couscous and Other Good Food from Morocco

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Overview

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, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. 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 those rare cookbooks that are as valuable for ...

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Overview

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, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. 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 those rare cookbooks that are as valuable for their good reading as for their inspired food.

Here, one of the world's great cuisines is lovingly and meticulously presented by an outstanding authority on food.

Product Details

  • ISBN-13: 9780060913960
  • Publisher: HarperCollins Publishers
  • Publication date: 2/28/1987
  • Pages: 368
  • Sales rank: 256,475
  • Product dimensions: 9.02 (w) x 7.36 (h) x 0.97 (d)

Meet the Author

Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.

Customer Reviews

Average Rating 4.5
( 4 )

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted August 2, 2005

    Want to cook Moroccan?

    My boyfriend is Moroccan and I'm Korean. Believe me when I say, I did't know a thing about Moroccan food! When he crave his native food, we'd eat out at local Moroccan restaurants. However, through out the entire meal, he'd complain about the food not being authentic.(To put it mildly) So I purchased few Moroccan cook books in an attempt to make him 'homemade' Moroccan dishes. The first two books were complete failure.. ha ha ha However, when I made dishes from Paula Wolfert's book, he was impressed. He even said couple of the dishes were like his mom's!!! WOW! If you want the real deal, you have to get this book!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 18, 2000

    Just like mama makes

    An impressive, exstensively researched book. Paula Wolfert makes it very easy to cook Moroccan. Easy to follow recipes that make cooking a joy. My wife and I love this book and use it often when we entertain. My friends are always impressed with the food my wife prepares using Paula Wolfert's book, and I am too. I am Moroccan and my wife is American. Thumbs up for this treasure.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted October 14, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 2, 2009

    No text was provided for this review.

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