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The Food of Morocco

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Description

“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.

From Publishers Weekly

Dec 19, 2011 – Collecting recipes from all regions of Morocco, Wolfert (Mediterranean Clay Pot Cooking) takes readers on a guided tour of Morocco's rich cuisine in what is arguably her best cookbook on the subject. Deftly balancing authenticity with ease of preparation, Wolfert's superb collection will have carnivores and vegetarians alike eagerly compiling their shopping lists. There are recipes for Tagine of Baby Calamari with Red Pepper and Tomato; Slow-Cooked Lamb Shoulder with Browned Almonds; and Spiced Brain Salad with Preserved Lemons (tip: parboiling the brains robs them of vital nutrients; it's better to simply rinse them). Once home cooks have stocked their pantries with a few key spices, such as saffron and Ceylon cinnamon, would-be Moroccan chefs will be perfectly prepare a meal. Wolfert is an eager and encouraging host, walking readers through the various regions and their signature dishes as well as the handful of ingredients that make the cuisine so distinctive.
The Food of Morocco
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  • $23.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Cookbooks, Food & Wine
  • Published: Dec 20, 2011
  • Publisher: Ecco
  • Seller: HarperCollins
  • Print Length: 528 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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