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.
Paula Wolfert is the author of Couscous and Other Good Food From Morocco, Mediterranean Cooking, and Paula Wolfert's World of Food. She is married to the crime novelist William Bayer and lives in New York City.
This cook book is a fun read, but the recipe take a lot of time to cook. Moreover, to really enjoy some of the recipes, you need really specialise cookware. Read morePublished 17 months ago by Charles Marinier
This is Paula Wolfert's first book, originally published in 1973, which makes the case that Moroccan food comprises one of the world's great cuisines, on a par with French,... Read morePublished on Dec 22 2003 by B. Marold
This book is the "Western-wife-of-Moroccan-husband" dream come true, & is the most well-researched, comprehensive manual on Moroccan cuisine I've seen. Read morePublished on Feb. 17 2003
Amazing book!! The recipes are authentiques and accurates!
Amazing couscous with a heavenly light grain, succulent lamb tagine moist and sweet with apples and prunes, and hearty Harira soup are just tid bits of delights one can find in... Read morePublished on Sept. 26 1999