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. Lavishly photographed in full colour, The Food of Morocco not only showcases Wolfert's tantalising recipes but also evokes Morocco in all its timeless splendour 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 labour of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity. It is an essential work for every serious cook, for everyone interested in Moroccan cuisine and for discerning armchair travellers.
| ISBN | 1408827468 | | DEWEY edition | DC23 | | ISBN13 | 9781408827468
(What's this?) | | Pages | 528 | | Publisher | Bloomsbury Publishing PLC | | Published in | London | | Imprint | Bloomsbury Publishing PLC | | Height (mm) | 276 | | Format | Hardback | | Width (mm) | 220 | | Publication date | 30 Aug 2012 | | Academic level | General | | DEWEY | 641.5964 | |
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'There is no book on the food of Morocco as good as Paula Wolfert's. She is captivating and seductive as well as a brilliant guide to one of the great cuisines of the world' Claudia Roden 'Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation' Mario Batali
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