Couscous and Other Good Food from Morocco
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.
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.
Couscous and Other Good Food from Morocco Accessories
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Couscous and Other Good Food from Morocco Reviews
Well worth it. However, mostly for the advanced cook. Great book, several recipes are pretty easy.
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. I have developed a passion for Moroccan food and as a result, a curiosity for the history of its preparation. Paula Wolfert's passion and excitement for Moroccan cooking and its' people is infectious.
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. 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. today.
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. I purchased this book for exactly that reason - And loved it.
If you buy this book you don t need your sister in law neither your mother in law keep them as guests. It is all one needs to really cook the traditional and authentic Moroccan meals. An advice from a Moroccan girlfriend I bought this book for my American girl friends who are interested in learning about Moroccan cooking.
When I want to make the real deal for special occasions, I will plough through it, but it can be hard to sift through the recipes. I am a very involved home chef, and I love this book, but I usually reach for Ghillie Basan before this book. It has amazing recipes and it is authentic. This may not be the cookbook for you for that reason, because it does not comprimise technique for ease, however. So that is the books strangest and weakest point. (written a while ago). This is a culinary journey through morrocco, painstakingly written to reflect authentic cooking of the country. I give it five stars becuase it deserves it so much, but be careful with your expectations.
The book seemed to ambition a blend of North african anthropology, personal memories and actual recipes. Author seems to be more interested to impress readers with her hypothetical knowledge of international and Moroccan cousine than to actually encourage the practice of the various recipes. Neverending discussions on the many types of olives and their similarities with non-Moroccan counterparts are again a complete waste of time to read. But the final product is a complete fiasco from each of the three points of view. I bought this book with great expectations based on previous reviews available at amazon.com. In summary: a bad cookbook. Some descriptions (for example preparation of the "warka") are pompous if not ludicrous and I doubt that anyone will use them.
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