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List Price: $19.00Amazon.com's Price: $13.87 You Save: $5.13 (27%)Prices subject to change.
Binding: Paperback
Dewey Decimal Number: 641.5964
EAN: 9780060913960
ISBN: 0060913967
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 368
Publication Date: April 29, 1987
Publisher: William Morrow Cookbooks
Release Date: February 18, 1987
Sales Rank: 92540
Studio: William Morrow Cookbooks
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Editorial Review:
Product Description:
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.
Amazon.com Review:
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.
Average Rating: 
Rating:  -
I never use this book because it contains unnecessarily complicated recipes. I am not looking for recipes adapted to mainstream American tastes and am happy to seek out and use exotic ingredients, but these recipes are just not remotely practical and I wind up searching for tagine recipes elsewhere. Maybe an update would be in order, especially as the author seems to have the resources for a broad scope of Moroccan recipes. However, there do seem to be multiple other cookbooks on the subject that ... Read More
Rating:  -
Great book, several recipes are pretty easy. However, mostly for the advanced cook. Well worth it.
Rating:  -
I have developed a passion for Moroccan food and as a result, a curiosity for the history of its preparation. I purchased this book for exactly that reason - And loved it. I read it cover to cover, comparing how the many dishes were prepared from the author's perspective and how thirty-five years later I, in the United States, prepare many of the same dishes.
Paula Wolfert's passion and excitement for Moroccan cooking and its' people is infectious. It was interesting to read how the various ... Read More
Rating: -
I bought this book for my American girl friends who are interested in learning about Moroccan cooking. It is all one needs to really cook the traditional and authentic Moroccan meals. If you buy this book you don t need your sister in law neither your mother in law keep them as guests. An advice from a Moroccan girlfriend
Rating: -
This is a culinary journey through morrocco, painstakingly written to reflect authentic cooking of the country.
This may not be the cookbook for you for that reason, because it does not comprimise technique for ease, however.... It has amazing recipes and it is authentic. So that is the books strangest and weakest point. I am a very involved home chef, and I love this book, but I usually reach for Ghillie Basan before this book. When I want to make the real deal for special occasions, I will ... Read More
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