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The Food of Morocco
     

The Food of Morocco

5.0 2
by Paula Wolfert
 

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“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”
—Anthony Dias Blue, CBS Radio, NY

“I think she’s one of the finest and most influential food writers in this country…one of the leading lights in

Overview

“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”
—Anthony Dias Blue, CBS Radio, NY

“I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
—Craig Claiborne

Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

Editorial Reviews

Publishers Weekly
Collecting recipes from all regions of Morocco, Wolfert (Mediterranean Clay Pot Cooking) takes readers on a guided tour of Morocco's rich cuisine in what is arguably her best cookbook on the subject. Deftly balancing authenticity with ease of preparation, Wolfert's superb collection will have carnivores and vegetarians alike eagerly compiling their shopping lists. There are recipes for Tagine of Baby Calamari with Red Pepper and Tomato; Slow-Cooked Lamb Shoulder with Browned Almonds; and Spiced Brain Salad with Preserved Lemons (tip: parboiling the brains robs them of vital nutrients; it's better to simply rinse them). Once home cooks have stocked their pantries with a few key spices, such as saffron and Ceylon cinnamon, would-be Moroccan chefs will be perfectly prepare a meal. Wolfert is an eager and encouraging host, walking readers through the various regions and their signature dishes as well as the handful of ingredients that make the cuisine so distinctive. (Oct.)
Corby Kummer
Any serious cook needs every offering by Paula Wolfert, who has updated and rethought her landmark first book in The Food of Morocco, compiling the dishes she has found and mastered in her 50 years of travel there.
—The New York Times Book Review

Product Details

ISBN-13:
9780061957550
Publisher:
HarperCollins Publishers
Publication date:
10/04/2011
Pages:
528
Sales rank:
155,915
Product dimensions:
10.74(w) x 8.76(h) x 1.54(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.

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Food of Morocco 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago