Couscous And Other Good Food From Morocco Paperback – Feb 18 1987
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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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Top Customer Reviews
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.
A local Moroccan restaurant owner highly recommended this book.
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!
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.
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.)
Most recent customer reviews
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 23 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