Food of Morocco
Paula Wolfert's name is synonymous with revealing the richres 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 food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury 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 flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.
The award-winning, definitive cookbook of Moroccan cuisine, irresistibly packaged
There is no book on the food of Morocco as good as this one. Claudia Roden Every time we open one of Paula's books we are inspired Sam & Sam Clark Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation Mario Batali