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Couscous and Other Good Food from Morocco, by Paula Wolfert
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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, 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.
- Sales Rank: #151433 in Books
- Brand: Wolfert, Paula
- Published on: 1987-02-18
- Released on: 1987-02-18
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .92" w x 7.38" l, 1.20 pounds
- Binding: Paperback
- 368 pages
Amazon.com Review
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.
From the Back Cover
One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself.
About 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.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Good for real Moroccan recipes.
By Fat Cinnamon
After a recent trip to Morocco, I wanted to recreate some of the great, unusual food we had there. This book does not disappoint. Although I am not a "cook" and some things were fairly complicated, I could follow these recipes with ease. I ordered a large tagine online, because the ones in Morocco would not fit in my suitcase. Worth getting one for using this book for true Moroccan food.
0 of 0 people found the following review helpful.
Great book.
By Chris P
I bought this to replace my old copy which disintegrated with age. Ms. Wolfert is an icon, detail-oriented and attentive not only to the execution of a dish, but also to the soul of the cuisine.
I'm hoping that this copy will outlast me....
6 of 6 people found the following review helpful.
Excellent and thorough study of Moroccan food from a true gourmet
By Chris Murashi
Every review I'd read about Ms. Wolfert's book described it as a masterpiece of Moroccan food and culture and I've found that it certainly is. I bought the book after returning from Morocco along with another Moroccan cookbook. While Ms. Wolfert's book does not have the beautiful glossy color photos like the other book, she includes a wealth of information about the culture, history and people of Morocco as well as very detailed, delicious recipies. Each one I have tried has come out better than the vast majority of the food I actually ate in Morocco! A warning to those looking for fast, easy recipies, however. Ms. Wolfert is clearly a perfectionist and a purist and does not include many short cuts or substitutions, and Moroccan food is the original "slow food". If you crave authenticity, are willing to follow her recipies closely, and willing spend many hours preparing the dishes, you'll be handsomely rewarded.
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