The Food of Morocco

The Food of Morocco

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Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.

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Product details

  • Hardback | 528 pages
  • 220 x 267 x 48mm | 2,071g
  • Bloomsbury Publishing PLC
  • London, United Kingdom
  • English
  • Colour
  • 1408827468
  • 9781408827468
  • 38,670

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Review quote

There is no book on the food of Morocco as good as this one Claudia Roden My Moroccan bible -- Yotam Ottolenghi Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation Mario Batali Every time we open one of Paula's books we are inspired Sam & Sam Clark Resplendent Sunday Telegraph Definitive House and Garden It's a rare writer who can marry erudition with accessibility, but Paula's obvious love for the country makes every page a delight Delicious Magazine Fabulous pics and authentic recipes -- Elisabeth Luard Scotsman Heavenly Metro Beautiful ... simply explained and utterly delicious Sunday Telegraph

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About Paula Wolfert

Paula Wolfert is an expert on Mediterranean food and the multi-award-winning author of nine cookbooks including The Food of Morocco, a labour of love over four decades in the making. She lives in California.

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