Couscous and Other Good Food from Morocco
by Paula Wolfert
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Book Summary Information
Author: Paula WolfertEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1987-04-29
ISBN: 0060913967
Number of pages: 368
Publisher: William Morrow Cookbooks
Product features:
- ISBN13: 9780060913960
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Book Reviews of Couscous and Other Good Food from Morocco
Book Review: It's OK, but old and NO PICTURES
Summary: 3 Stars
It's time to update this book with pictures and recipes that call for less than 4 chickens. Really!! Many recipes are designed to feed a crowd. It would be a lot easier to scale up a recipe (X2, or X4) than to scale down a recipe.
If I were doing it again, I'd get a different book.
Ooops! I guess you're not supposed to criticize Wolfert. I say, "The book is living on reputation." It's time to update it.
Summary of Couscous and Other Good Food from Morocco
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.
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.
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