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.
"The Paula Wolfert I know is an adventuress, a sensualist, a
perfectionist cook, a highwire kitchen improvizationalist. And this book
is the story of her love affair with Morocco." -Gael Green
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.
