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.
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This book is the second of two volumes that together give a comprehensive introduction to the theory of cooperative behavior in active systems. This volume is devoted to the properties of the complex chaotic patterns that can arise in distributed active systems. Topics covered are strange attractors, fractals, discrete maps and spatio-temporal chaos and how these phenomena relate to the emergence of complex and chaotic patterns. Examples include population explosion and extinction in fluctuating distributed media and fluctuation effects in binary annihilation. This textbook on mathematical physics, theoretical physics, biological physics, chemical physics and mathematical ecology is intended for undergraduate and graduate students, researchers.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.
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Book Description Harper & Row 1973-06-01, 1973. Hardcover. Book Condition: New. 1st. 0060147210 We guarantee all of our items - customer service and satisfaction are our top priorities. Please allow 4 - 14 business days for Standard shipping, within the US. Bookseller Inventory # TM-0060147210
Book Description Harper & Row, 1973. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0060147210
Book Description Harper & Row. Hardcover. Book Condition: New. 0060147210 New Condition. Bookseller Inventory # NEW6.0011838