The Food of Morocco Hardback - 2011
by Paula Wolfert; Quentin Bacon (Photographer)
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From the publisher
From the rear cover
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.
Details
- Title The Food of Morocco
- Author Paula Wolfert; Quentin Bacon (Photographer)
- Binding Hardback
- Edition First Edition
- Pages 528
- Volumes 1
- Language ENG
- Publisher Ecco Press, New York, NY
- Publication date 2011-10-04
- Illustrated Yes
- Features Bibliography, Dust Cover, Illustrated, Index, Maps, Table of Contents
- ISBN 9780061957550 / 0061957550
- Weight 4.61 lbs (2.09 kg)
- Dimensions 10.84 x 8.7 x 1.52 in (27.53 x 22.10 x 3.86 cm)
-
Themes
- Cultural Region: African
- Ethnic Orientation: African American
- Category Cooking / Wine
- Library of Congress subjects Cookbooks, Cooking, Moroccan
- Dewey Decimal Code 641.596
Media reviews
Citations
- New York Times Book Review, 12/04/2011, Page 22
- Publishers Weekly, 12/19/2011, Page 0
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