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The Food Of Morocco [Hardcover]

Paula Wolfert (Author)
5.0 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

Publication Date: Sep 26 2011

“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”
—Anthony Dias Blue, CBS Radio, NY

“I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
—Craig Claiborne

Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

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Review

There is no book on the food of Morocco as good as this one Claudia Roden My Moroccan bible -- yotam Ottolenghi Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation Mario Batali Every time we open one of Paula's books we are inspired Sam & Sam Clark Resplendent Sunday Telegraph Definitive House and Garden It's a rare writer who can marry erudition with accessibility, but Paula's obvious love for the country makes every page a delight Delicious Magazine Fabulous pics and authentic recipes -- elisabeth Luard Scotsman --This text refers to an alternate Hardcover edition.

From the Back Cover

Paula Wolfert’s name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author’s unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.

Lavishly photographed in full color, The Food of Morocco not only showcases Wolfert’s tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Beautiful and comprehensive. Jan 3 2012
By Eileen Cuisine
Format:Hardcover
This is a wonderful book to curl up with on a cold winter night. The information is elegantly presented and the photos are beautiful.
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5.0 out of 5 stars Fabulous gift April 16 2013
By Sue De Giacomi
Format:Hardcover|Amazon Verified Purchase
The Food of Morocco: Beautifully presented, great information and recipes. It was a super hit as a gift for my cooking friends.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  26 reviews
41 of 44 people found the following review helpful
5.0 out of 5 stars The Best Moroccan Cookbook Ever Written in English Nov 11 2011
By E. Lenderking - Published on Amazon.com
Format:Hardcover
Paula Wolfert's new book on Moroccan cooking is indisputably the best book ever written on the subject. She draws on a life experience of over 40 years with Morocco making her observations and insights invaluable. If you have ever read any of her other books, and I say read, because her books are more than just collections of recipes, they are a highly readable collection of history, anecdotes, stories and great cooking, then you will know that this is consistent theme in all of her books. Here recipes have been painstakingly written down, perfected, tested, adjusted, and made to work beautifully.

This is a rarity in today's world of cookbook writing, but with Paula's recipes, you know that they will always work, that they are unambiguous, clear, and concise. If you are after the quintessential book on Moroccan cookery, then this is it.
46 of 56 people found the following review helpful
4.0 out of 5 stars Retread of Earlier Book Dec 1 2011
By K. Krewer - Published on Amazon.com
Format:Hardcover
I liked this book and really enjoyed the pictures but was sadly disappointed that this was a retread of the authors earlier work on Couscous from 1973. Some of the text and recipes are exactly the same.... I erroneously bought both... and as I was reading the second found it very familiar..... it was the exact same story in the same words. So for $26 you get pictures and for $13 you get recipes with no pictures. You decide. Note that the new book ($26) does have some additional recipes in it.
7 of 7 people found the following review helpful
5.0 out of 5 stars Brilliant! May 6 2012
By Elizabeth T. Smith - Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
For years foodie friends have been telling me about Paula Wolfert's books on Moroccan cuisine but I thought, well, I'll work through the books I already have first. What a mistake! Wolfert's book is the bomb! It's true that I learned authentic Moroccan cooking from Ghillie Basan's excellent Modern Moroccan cookbook and I don't regret a single lesson, especially since confirming the accuracy of her recipes on a recent trip to Morocco. But Wolfert provides more than just recipes. She understands regional cooking, historical cuisine and cultural uses of food. The recipes are inspirational and the book's photos are gorgeous--and very motivational.

If you own just one book on Moroccan cuisine, it should be this one. If you have room for two, add Ghillie Basan's Modern Moroccan. Bon appetit!
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