COUSCOUS & OTHER GOOD FOOD

by Paula Wolfert, Sidonie Coryn (Illustrator), Gael Greene (Introduction)

One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself.

"The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco." -Gael Green 

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.

   

Genres: Cookbooks, Cooking, Food, Nonfiction, Morocco, Africa, Foodie

368 pages, Paperback

First published January 1, 1973

Reviews

[Yaaresse · Rating 4 out of 5]

Like most of Wolfert's books, this is as much culinary history and culture as recipes. Admittedly, I read it mostly for that history and her brilliant, lavish descriptions of places and foods. I'm really happy to see her books becoming available in Kindle and other ebook formats.

[Pam · Rating 5 out of 5]

I Love!how this book NOT only gives recipes_but tells the History of Moroccan cooking & foods!

[William Burruss]

I lived in Paris in 1975 and fell in love with Moroccan food from the Latin Quarter. Returning to the US I had to learn how to fix it. After 40 years I’m still in love with the food and the cookbook.

[Rosminah · Rating 5 out of 5]

The best book of Moroccan cookery and recipes I have ever read. Wolfert lived in Morocco, then made the recipes based on ingredients available to the standard American, so it translates perfectly for us tableside tourists.
The recipes match really well for the food I ate when in Morocco, both restaurant style and the dishes I ate in private homes.

[Terry94705 · Rating 5 out of 5]

I just realized that I have been cooking from this book for almost 30 years -- and it looks it! Although I have never made the "brain salad" (seriously folks, it's in the salad section) I think I have made --and enjoyed-- just about every other recipe in this book. One of my first cookbooks, it made me a Wolfert follower.

[Caro · Rating 4 out of 5]

From this I've made a delicious and easy bisteeya (with chicken thighs instead of pigeon, as we had in Marrakesh) and an easy Moroccan bread. An in-depth exploration of this culture and cuisine, which is so much more accessible to US cooks 40 years on.

[Tatiana · Rating 4 out of 5]

some gems (tagines) in this one, and it's fun to read.

[Mia]

Wolfert presents authentic procedures for cooking Moroccan food, no doubt. However, her couscous recipe alone would take hours! I'll make the 5-minute stuff, authentic or not!

[Paula Devi Wagner · Rating 5 out of 5]

Wonderful and authentic.
Lots of great information about the culture.

[Rima · Rating 4 out of 5]

She puts the "Awe" in authentic - the only recipes my moroccan husband will accept other than his mum's :o/