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Couscous and Other Good Food from Morocco (Anglais) Broché – 18 février 1987

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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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Par Un client le 2 septembre 2004
Format: Broché
Les recettes son adaptées, la lecture est tres interessante, beaucoup sur les traditions et gens marocaines, on dirait un roman illustré de recettes. Un livre que donne envie de manger et de visiter le Maroc.
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Amazon.com: 4.5 étoiles sur 5 65 commentaires
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Moroccan food as explained by a top-notch food writer 3 mars 2015
Par Joanna D. - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
Paula Wolfert is a recognized food author. She brings her expertise and knowledge to the subject of Moroccan cuisine. Yes, you will get good recipes for Moroccan bread ( flat loaf made with semolina, but there's a barley variant), Bisteeya or "Pastilla" as our Marrakech chef spelled it--the filo dough sweet pie that is an improbable mix of chicken or pigeon, scrambled eggs, almond paste, sugar and cinnamon in a buttery, flaky pastry and the ubiquitous eggplant salad that starts every meal. She covers the tagines like chicken with preserved lemon and olives and tells you how to cook couscous rather than use the instant-in-the-box variety that has little character.

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.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Friday Couscous 23 juillet 2014
Par Elizabeth Gulla - Publié sur Amazon.com
Format: Broché Achat vérifié
I am just so pleased to have this cookbook along with Paula's other book, "The Food of Morocco". Couscous is such an integral part of Moroccan family life and now I can better appreciate that having visited the country recently. Friday will be Couscous Day even for this American - for a while, at least. It will be a new and welcomed adventure for me as I test each of the recipes. Thanks to the author, she captured my attention not just with her recipes but with her love and appreciation of Moroccan life.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Excellent and thorough study of Moroccan food from a true gourmet 22 avril 2010
Par Chris Murashi - Publié sur Amazon.com
Format: Broché Achat vérifié
Every review I'd read about Ms. Wolfert's book described it as a masterpiece of Moroccan food and culture and I've found that it certainly is. I bought the book after returning from Morocco along with another Moroccan cookbook. While Ms. Wolfert's book does not have the beautiful glossy color photos like the other book, she includes a wealth of information about the culture, history and people of Morocco as well as very detailed, delicious recipies. Each one I have tried has come out better than the vast majority of the food I actually ate in Morocco! A warning to those looking for fast, easy recipies, however. Ms. Wolfert is clearly a perfectionist and a purist and does not include many short cuts or substitutions, and Moroccan food is the original "slow food". If you crave authenticity, are willing to follow her recipies closely, and willing spend many hours preparing the dishes, you'll be handsomely rewarded.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 ~A perfect addition to any Moroccan cooking library~ 16 septembre 2008
Par GeorgiaMommyPeach - Publié sur Amazon.com
Format: Broché Achat vérifié
I have developed a passion for Moroccan food and as a result, a curiosity for the history of its preparation. I purchased this book for exactly that reason - And loved it. 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.

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.
5.0 étoiles sur 5 Good for real Moroccan recipes. 27 février 2015
Par Fat Cinnamon - Publié sur Amazon.com
Format: Broché Achat vérifié
After a recent trip to Morocco, I wanted to recreate some of the great, unusual food we had there. This book does not disappoint. Although I am not a "cook" and some things were fairly complicated, I could follow these recipes with ease. I ordered a large tagine online, because the ones in Morocco would not fit in my suitcase. Worth getting one for using this book for true Moroccan food.
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