Couscous and Other Good Food from Morocco
By Paula Wolfert
(Ecco, Paperback, 9780060913960, 368pp.)
Publication Date: April 1987
Categories: Regional & Ethnic - African, Regional & Ethnic - Middle Eastern
 |     |
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, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. 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 those rare cookbooks that are as valuable for their good reading as for their inspired food.
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.
 |
1Q84 Haruki Murakami Knopf |
 |
The Marriage Plot Jeffrey Eugenides Farrar, Straus, and Giroux |
 |
The Sense of an Ending Julian Barnes Knopf |
 |
Death Comes to Pemberley PD James Knopf |
