Bibliograph

The food of Morocco, Paula Wolfert ; photographs by Quentin Bacon

Type

Label

The food of Morocco, Paula Wolfert ; photographs by Quentin Bacon

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The food of Morocco

Responsibility statement

Paula Wolfert ; photographs by Quentin Bacon

Summary

Paula Wolfert's name is synonymous with revealing the riches 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

Target audience

adult

Classification