Couscous and Other Good Foods from Morocco

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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 ...

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1973 Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not ... include cd-rom or access codes. Customer service is our top priority! Read more Show Less

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1973 Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not ... include cd-rom or access codes. Customer service is our top priority! Read more Show Less

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1973 Hard Cover Good/Fair 0060147210 Light soiling present on page edges. Good condition. Light to moderate shelf wear, edge wear, rubbing on covers. Binding intact. Fair ... condition Dust Jacket Included. DJ has moderate to heavy edge wear, creasing, rubbing, chipping/tearing. (Y81) Read more Show Less

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Hardbound in good condition with good dust jacket. Slight shelf wear. Dust jacket has price-clipped front flap. Name neatly written on half-title page. Remainder of interior is ... clean. Tight binding. "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." I ship within 24 hours with free delivery confirmation. E-mail notification of shipment. Always happy to offer scans of any book upon request. Read more Show Less

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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. 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.

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

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Product Details

  • ISBN-13: 9780060147211
  • Publisher: HarperCollins Publishers
  • Publication date: 11/1/1973
  • Edition description: 1st ed.
  • Pages: 368

Meet the Author

Paula Wolfert is the author of Couscous and Other Good Food From Morocco, Mediterranean Cooking, and Paula Wolfert's World of Food. She is married to the crime novelist William Bayer and lives in New York City.

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