The Food of Morocco
The Food of Morocco
Marc Notes: Includes bibliographical references (p. 506) and index. Jacket Description/Back: Paula Wolfert's name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In...
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Marc Notes: 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. Review Quotes: "Wolfert stands apart from most other writers who rapsodize over primal foods and foodways through her awarenessof certain ironies in the basic mission. She is one voyager who knows that the world she's trying to report from is not standing still any more than the one she's reporting to." - Los Angeles Times Publisher Marketing: Winner of the James Beard Foundation's Lifetime Achievement Award "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." "I think she's one of the finest and most influential food writers in this country...one of the leading lights in contemporary gastronomy." 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. Review Citations:
Contributor Bio:Wolfert, Paula Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California. |
Author: Wolfert, Paula
Publisher: Ecco Press
Binding: Hardcover
Pub Date: 2011-10-04
BISAC: Cooking|Regional & Cultural|African|Cooking|Individual Chefs & Restaurants|Cooking|Regional & Cultural|International|Cooking|Reference|Cooking|Regional & Cultural|Soul Food|Cooking|Holiday|General|Cooking|Entertaining|General|Cooking|Comfort Food|Cooking|Courses & Dishes|Appetizers|Cooking|Seasonal|Cooking|Methods|Special Appliances|Cooking|Specific Ingredients|Rice & Grains|Cooking|History
Subjects: Cookbooks|Cooking, Moroccan
Weight: 4.61 lbs
ISBN: 9780061957550
ASIN: -
SKU: SP-9780061957550
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