• Couscous and Other Good Food from Morocco



Couscous and Other Good Food from Morocco


From the publisher

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.

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1. by anonymous on May 17, 2010 at 5:21 PM PDT

I LOVE Paula Wolfert! She has the many many thanks and gratitude of non-Moroccan wives married to Moroccans and girlfriends of Moroccans, everywhere! This book has saved many a relationship! LOL! This book literally gets around by word of mouth! I heard about it when I complained to another girlfriend that I didn’t know how to cook a favorite dish of my husband and she told me about the book; and I in turn told other girlfriends and so on and so on! We truly treasure it and appreciate the fact that she kept the recipes as authentic as possible, yet easy enough for non-Moroccans to cook them. Viva la Paula! You don’t have to convince me; I WANT the new revised edition! if I could, I’d pre-order it now!

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