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Couscous and Other Good Food from Morocco | 
 enlarge | Author: Paula Wolfert
Publisher: William Morrow Cookbooks
Category: Book
List Price: $19.00
Buy New: $8.89
You Save: $10.11 (53%)
Rating:  32 reviews
Sales Rank: 18190
Media: Paperback
Edition: 1st Perennial Library Ed
Pages: 368
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 9.1 x 7.4 x 1
ISBN: 0060913967
Dewey Decimal Number: 641.5964
EAN: 9780060913960
ASIN: 0060913967
Publication Date: April 29, 1987
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
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.
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. 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 the rare cookbooks that are as valuable for their good reading as for their inspired food.
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| Customer Reviews: Read 27 more reviews...
 More for the Advanced Cook, But Worth it. October 15, 2008
Tina Kwak (Costa Mesa, CA)
Great book, several recipes are pretty easy. However, mostly for the advanced cook. Well worth it.
 ~A perfect addition to any Moroccan cooking library~ September 16, 2008
GeorgiaMommyPeach (Atlanta Area)
1 out of 1 found this review helpful
I have developed a passion for Moroccan food and as a result, a curiosity for the history of its preparation. I purchased this book for exactly that reason - And loved it. I read it cover to cover, comparing how the many dishes were prepared from the author's perspective and how thirty-five years later I, in the United States, prepare many of the same dishes.
Paula Wolfert's passion and excitement for Moroccan cooking and its' people is infectious. It was interesting to read how the various dishes were prepared over thirty years ago, marveling at how many of the ingredients are almost commonplace in the U.S. today.
Although this cookbook is thirty-five years old and many of the recipes have been updated by more recent cookbooks, I still recommend this book highly. It is one of over a dozen books I have on Moroccan cooking and still has a place in the library of anyone who has a passion for Moroccan food.
A reference for delecious Moroccan cooking July 10, 2008
Bent Said (USA)
I bought this book for my American girl friends who are interested in learning about Moroccan cooking. It is all one needs to really cook the traditional and authentic Moroccan meals. If you buy this book you don t need your sister in law neither your mother in law keep them as guests. An advice from a Moroccan girlfriend
Great cookbook but....... July 6, 2008
David M. Martin (Morro Bay, CA USA)
1 out of 1 found this review helpful
This is a culinary journey through morrocco, painstakingly written to reflect authentic cooking of the country.
This may not be the cookbook for you for that reason, because it does not comprimise technique for ease, however.... It has amazing recipes and it is authentic. So that is the books strangest and weakest point. I am a very involved home chef, and I love this book, but I usually reach for Ghillie Basan before this book. When I want to make the real deal for special occasions, I will plough through it, but it can be hard to sift through the recipes. (written a while ago)
I give it five stars becuase it deserves it so much, but be careful with your expectations!
 A big fiasco June 29, 2008
Victor Mansur
2 out of 7 found this review helpful
I bought this book with great expectations based on previous reviews available at amazon.com. The book seemed to ambition a blend of North african anthropology, personal memories and actual recipes. But the final product is a complete fiasco from each of the three points of view. Author seems to be more interested to impress readers with her hypothetical knowledge of international and Moroccan cousine than to actually encourage the practice of the various recipes. Some descriptions (for example preparation of the "warka") are pompous if not ludicrous and I doubt that anyone will use them. Neverending discussions on the many types of olives and their similarities with non-Moroccan counterparts are again a complete waste of time to read. In summary: a bad cookbook.
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