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Couscous And Other Good Food From Morocco Paperback – Feb 18 1987


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Product Details

  • Paperback: 368 pages
  • Publisher: HarperCollins Publishers Ltd (Feb. 18 1987)
  • Language: English
  • ISBN-10: 0060913967
  • ISBN-13: 978-0060913960
  • Product Dimensions: 18.7 x 2.3 x 23.5 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: #167,169 in Books (See Top 100 in Books)

Product Description

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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.

About the Author

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.


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4 of 4 people found the following review helpful By peederj on Jan. 14 2004
Format: Paperback
The problem with the first major book on a cuisine being the best is everyone writing books afterward feels they have to change things, usually for the worse.
For instance, if I were to write a Moroccan cookbook today, the best I could do is one line, directing the reader to buy this book instead.
Otherwise, I would have to try to simplify recipes to their detriment, clutter them up with disastrous result, or scrape the bottom of the barrel for more original recipes that aren't particularly good.
So even though this book has few illustrations and was written in the 70's, if you actually want to cook Moroccan food you really don't have any choice. You simply must buy this book and cook through it because every other author on the subject has done the same and cowers in the shadow of this achievement.
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3 of 3 people found the following review helpful By littlelentil on Oct. 2 2002
Format: Paperback
Reading this book is a joy for a Moroccophile because Ms. Wolfert is so passionate about not only the foods of Morocco but the kingdom itself. Although her recipes for couscous, tagines, and desserts are often time-consuming (Moroccan cooks spend long time in their kitchen --- I reserve those dishes for a special dinner or dessert party), they always give excellent results. I have tried cooking couscous in the oven and in the microwave, but they didn't come close to the light and fluffy couscous I made with a couscousiere following her instruction. Her Moroccan salads can be assembled relatively quickly, and they make excellent side dishes for any Mediterranean-style meals.
A local Moroccan restaurant owner highly recommended this book.
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2 of 2 people found the following review helpful By S. Azzouz on Jan. 26 2001
Format: Paperback
I can not praise this book enough! It deserves more than 5 stars! The recipes are wonderful and truly AUTHENTIC; the ingredients are simple and easy to find in any market or store. And the recipes are delicious! They take me back to Morocco! I love the fact that the book is not only recipes but little facts, stories, adventures and knowledge about Morocco as well. It reads as a cookbook and a story book all in one! I envy all the years she got to spend there and the knowledge she learned from the other cooks in Morocco! This book is a MUST for anyone who loves to try different foods and especially if you have a Moroccan friend, fiance or husband. They will be suitably impressed with your skill and will wonder where you learned how to make the food! My husband absolutely loves that I have learned how to cook some dishes that he is used to eating in his homeland. I also recommend if you get this book, get Kitty Morse's as well; they go hand in hand like a set. You will have a good Moroccan food base to cook for quite some time to come!
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2 of 2 people found the following review helpful By rodboomboom on Feb. 17 2001
Format: Paperback
I was taken on a business dinner to a Moroccan restaurant in the Bay Area where we removed shoes, given a large turkish towel, and sat on the floor on cushions. Among the exquisite food eaten and the tea and wine we drank was a pie dish, with layers of chicken and lemon and a cinannomon crust. I have yearned to have the dish again.
Found it here in Wolfert's classic --- bisteeya! It is unbelievable. Dive in with your hands and its just the best. She even recommends how to do this.
Besides the bisteeya, love the tagines,especially new to my taste, Fish Tagine with Celery in the Style of Safi (bamboo canes line the casserole) and the Lamb Tagine with artichokes, lemon and olives. Of course, the kabob offerings are world class and famous and delicious. Only wish (we are so spoiled) that this would have the normal color photos of the dishes that we're becoming so used to.)
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2 of 2 people found the following review helpful By A Customer on June 18 1997
Format: Paperback
This is my most beloved (and food-stained) cookbook! Bisteeya is perhaps the most wonderfull dish in the world... and Paula offers several ways to make it, along with amazing couscous, tagines and deserts. Everything is doable, even with some modification to suit the underequiped kitchen. If you enjoy good ethnic food, then this book is certainly for you! My only complaint: the estimated cooking times are way off... but every dish is BY FAR worth the wait!

thank you Paula!

vegetarians/vegans: this book contains a majority of meat-oriented dishes. i still recommend it for v/v's simply for the spice combinations and potential for modification. the 7-vegetable couscous minus the chicken is still palette-blowing!
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1 of 1 people found the following review helpful By Asher TOP 1000 REVIEWER on Jan. 2 2012
Format: Paperback Verified Purchase
Wonderfully written; for the experienced cook.
These recipes have come alive in my kitchen. My husband and I are experiencing food on a new level under the tutelage of P.Wolfert's masterpiece. Enjoy the wonderful stories, intricate recipes and hints provided by an obvious master in her art!
Buy the book for the recipes, but love it for the Flavour.

I've made almost everything in this book: from stuffed chickens/squabs, to Couscous Moroccan style to charcoal grilled Mechoui (in my backyard fire pit over charcoal!). Wolfert does a good job of supplying possible substitutions for strange ingredients, but I advise you to have a stocked spice cabinet. I made Ras El Hanout according to her 26 ingredient recipe. It was something of a trick to get everything I needed! But WELL worth it.

I can smell the smell 0f 7 vegetable Couscous cooking in my kitchen now, and it's miraculous!

Also, the bread recipes are straight forward and to the point, but the bread is wonderful. Different from Canadian breads in a way that is enchanting and unusual.

Enjoy your kitchen escapades in Moroccan cooking from Wolfert's gracious cook book.
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