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Couscous and Other Good Food from Morocco

  

by: Paula Wolfert

 : Couscous and Other Good Food from Morocco
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List Price: $19.99
Amazon.com's Price: $14.53
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Binding: Paperback
Brand: Wolfert, Paula
EAN: 9780060913960
ISBN: 0060913967
Item Dimensions: 92573812092
Label: Ecco Books
Languages: EnglishPublishedEnglishOriginal LanguageEnglishUnknown
Manufacturer: Ecco Books
MPN: b&w photographs and illustrations, bibli
Number Of Items: 1
Number Of Pages: 368
Publication Date: February 18, 1987
Publisher: Ecco Books
Release Date: February 18, 1987
Studio: Ecco Books




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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, 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.



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.



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