Couscous and Other Good Food from Morocco
Couscous and Other Good Food from Morocco Author:Paula Wolfert 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 rev... more »eals 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.« less
For those of you who have experienced the exotic flavors of well-made Moroccan food, and want to take a culinary plunge something very enjoyable to eat as well as make, this is the best book to get you started.
It is written as not only a recipe book, but provides very detailed steps and explanations, as well as cultural traditions. Paula Wolfert puts even the average cooks at ease with her directions and suggestions.
I lived in Morocco as a child for a number of years, and truly miss the flavors that their culture provides. This book is a great way to relive those memories.