The Food of Morocco

The Food of Morocco

Book - 2011
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Winner of the James Beard Foundation's Lifetime Achievement Award

"A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America's most knowledgeable food person and her books are full of insight, passion and brilliance."

--Anthony Dias Blue, CBS Radio, NY

"I think she's one of the finest and most influential food writers in this country...one of the leading lights in contemporary gastronomy."

--Craig Claiborne

Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert's classic, Couscous and Other Good Food from Morocco--a 2008 inductee into the James Beard Cookbook Hall of Fame--and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

Publisher: New York : Ecco, 2011.
Edition: 1st ed.
ISBN: 9780061957550
0061957550
Branch Call Number: 641.5964
Characteristics: 517 p. : ill. (chiefly col.), col. maps ; 28 cm.
Additional Contributors: Bacon, Quentin
Marthaler, Mark

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MartinDani
Jun 29, 2017

Together with the "Flavors of Morocco" book from Ghillie Besan the best Moroccan cookbook in the library I looked at.

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