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Food of Morocco
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Paula Wolferts classic cookbook COUSCOUS AND OTHER GOOD FOOD FROM MOROCCO has remained in print since it was first published almost forty years ago. A 2008 inductee into the James Beard Cookbook Hall of Fame, it has sold over 50,000 copies in the last ten years alone. The undisputed queen of Mediterranean cooking, Wolfert has been recognized by every major culinary institution and won every food award that matters--including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, and the Perigueux Award for Lifetime Achievement. Our own superstar author and chef, Mario Batali, has said of her, Paula is perhaps the single most influential cook and author among the professional chefs of my generation. Now in THE FOOD OF MOROCCO, Wolfert presents THE definitive guide to Moroccan food, drawing on the growing accessibillity of once hard to source ingredients and the increasingly sophisticated contemporary palate. Hundreds of recipes and lavish photography throughout tantalizingly demonstrate Paulas lifelong and keen commitment to the traditional foodways of Morocco, for a comprehensive cookbook of uncommon scope and authenticity.
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