PDF Download Couscous and Other Good Food from Morocco, by Paula Wolfert

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Couscous and Other Good Food from Morocco, by Paula Wolfert

PDF Download Couscous and Other Good Food from Morocco, by Paula Wolfert

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Product details

Hardcover: 351 pages

Publisher: Harper & Row; 1st edition (June 1, 1973)

Language: English

ISBN-10: 0060147210

ISBN-13: 978-0060147211

Package Dimensions:

8.4 x 7.8 x 1.5 inches

Shipping Weight: 1.8 pounds

Average Customer Review:

4.3 out of 5 stars

69 customer reviews

Amazon Best Sellers Rank:

#842,046 in Books (See Top 100 in Books)

Paula Wolfert is a recognized food author. She brings her expertise and knowledge to the subject of Moroccan cuisine. Yes, you will get good recipes for Moroccan bread ( flat loaf made with semolina, but there's a barley variant), Bisteeya or "Pastilla" as our Marrakech chef spelled it--the filo dough sweet pie that is an improbable mix of chicken or pigeon, scrambled eggs, almond paste, sugar and cinnamon in a buttery, flaky pastry and the ubiquitous eggplant salad that starts every meal. She covers the tagines like chicken with preserved lemon and olives and tells you how to cook couscous rather than use the instant-in-the-box variety that has little character.But I like the book for the descriptions of the souks in Fes and Marrakech. The twisting alleys of high walled-in buildings (no more than five stories tall) and their almost random arrangement conceal a confusion of very tempting spice shops, butcher shops, bakeries, even community ovens. They are really fun to explore and at least in Marrakech, as long as you keep the central square minaret tower in view, you can't really get lost. Yes, shopping in this kind of place is a lot more fun than poking down the supermarket aisles, wondering why a bottle of turmeric costs six bucks when it's pennies a bag in the Medina.Fun for reading, and the recipes are also good.

Living in Morocco for two years gave us a great appreciation for Moroccan cuisine and a passion for cooking it for friends once back in the States. Paula Wolfert's book is our go-to choice! The recipes are easy to follow, substitutes are suggested for hard-to-find ingredients, and every dish we hope to cook is included in this book. We have perhaps 5 Moroccan cookbooks but Paula's is the only one with sticky pages and tattered corners from overuse.

After a recent trip to Morocco, I wanted to recreate some of the great, unusual food we had there. This book does not disappoint. Although I am not a "cook" and some things were fairly complicated, I could follow these recipes with ease. I ordered a large tagine online, because the ones in Morocco would not fit in my suitcase. Worth getting one for using this book for true Moroccan food.

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.

Every review I'd read about Ms. Wolfert's book described it as a masterpiece of Moroccan food and culture and I've found that it certainly is. I bought the book after returning from Morocco along with another Moroccan cookbook. While Ms. Wolfert's book does not have the beautiful glossy color photos like the other book, she includes a wealth of information about the culture, history and people of Morocco as well as very detailed, delicious recipies. Each one I have tried has come out better than the vast majority of the food I actually ate in Morocco! A warning to those looking for fast, easy recipies, however. Ms. Wolfert is clearly a perfectionist and a purist and does not include many short cuts or substitutions, and Moroccan food is the original "slow food". If you crave authenticity, are willing to follow her recipies closely, and willing spend many hours preparing the dishes, you'll be handsomely rewarded.

Love this book ( based on a previous purchase, but 3 different dealers could not deliver this when reordered.

My wife was thrilled to find a copy of this one to give to a friend. It's in perfect condition.

Paula Wolfert is the best cook authority on Moroccan food and couscous. Her knowledge and experience is irrefutable.

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Couscous and Other Good Food from Morocco, by Paula Wolfert PDF

Couscous and Other Good Food from Morocco, by Paula Wolfert PDF

Couscous and Other Good Food from Morocco, by Paula Wolfert PDF