Couscous and Other Good Food from Morocco

Paula Wolfert

Published by Harper & Row, 1973
ISBN 10: 0060147210 / ISBN 13: 9780060147211
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Synopsis: An introduction to Moroccan cuisine that discusses cooking techniques, and spices and herbs in addition to providing recipes for courses ranging from soups to desserts and beverages

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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Bibliographic Details

Title: Couscous and Other Good Food from Morocco
Publisher: Harper & Row
Publication Date: 1973
Book Condition: Fair
Edition: 1st.

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