The Food of Morocco by Paula Wolfert

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“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”
—Anthony Dias Blue, CBS Radio, NY

“I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
—Craig Claiborne

Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.


About Paula Wolfert

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Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the AndrÉ Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.
Published December 20, 2011 by Ecco. 528 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Food of Morocco

Publishers Weekly

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Collecting recipes from all regions of Morocco, Wolfert (Mediterranean Clay Pot Cooking) takes readers on a guided tour of Morocco's rich cuisine in what is arguably her best cookbook on the subject.

Dec 19 2011 | Read Full Review of The Food of Morocco

Austin Chronicle

Paula Wolfert has been visiting the cooks and souk markets of Morocco for 50 years, and with The Food of Morocco, she has provided fans of culinary culture the definitive text – a zealous and infinitely more complete and detailed follow-up to her groundbreaking 1973 classic, Couscous and Other Go...

Dec 09 2011 | Read Full Review of The Food of Morocco


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Sep 12 2011 | Read Full Review of The Food of Morocco

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