Couscous and Other Good Food from Morocco (Anglais) Broché – 18 février 1987
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Descriptions du produit
Présentation de l'éditeur
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, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. 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 those rare cookbooks that are as valuable for their good reading as for their inspired food.
Biographie de l'auteur
Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.
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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.
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.