Photo by Dor Kedmi.

The Food of Morocco

This work is the culmination of celebrated author Paula Wolfert’s 50-year long love affair with Morocco and its cooking. The tome’s 13 chapters include one dedicated to the art of couscous, which features recipes for a familiar couscous with lamb and pumpkin alongside a little-known Berber couscous topped with baby peas, small zucchini, and baby onions from the Middle Atlas Mountains. The book is sprinkled with helpful “notes to the cook,” illustrations and step-by-step photographs to demonstrate techniques needed to make dishes like bastila, a meat-filled pastry topped with cinnamon and powdered sugar. Palestinian chef and cookbook author Sami Tamimi, who recommended this book be included in the Asif library, writes, “Paula is a well respected food writer and it’s a well-researched book.”

Book details

  • author
  • Paula Wolfert
  • publisher
  • Ecco
  • Year published
  • 2009
  • Pages
  • 528

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