Couscous and other good food from Morocco

by Paula Wolfert

Publisher: Perennial Library in New York

Written in English
Published: Pages: 351 Downloads: 908
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Subjects:

  • Cookery, Moroccan.

Edition Notes

StatementPaula Wolfert ; introduction by Gael Green ; drawings by Sidonie Coryn.
Classifications
LC ClassificationsTX725.M8 W64 1987
The Physical Object
Paginationxv, 351 p. :
Number of Pages351
ID Numbers
Open LibraryOL22957238M
ISBN 100060913967

  In all. Mrs. Wolfert spent 10 years in North Africa and it was there that she completed research for her book, “Couscous and Other Good Food From Morocco” (Harper & Row, ). A: Couscous is a pasta made from semolina flour mixed with water. The process of making couscous used to be extremely labor-intensive, requiring hours of drying in the sun, but most couscous today Author: Food Network Kitchen.   Couscous and Other Good Food from Morocco, which brought descriptions, at least, of tagines, couscous, preserved lemons, and ras el hanoot to American kitchens (getting authentic ingredients was something else), had been published ten years before, but author Paula Wolfert's caftan-wearing bohemian taste hadn't wafted to our corner of the East. The Food of Morocco book. Read 22 reviews from the world's largest community for readers. “A cookbook by Paula Wolfert is cause for celebration. Ms. Wolf /5.

Couscous and Other Good Food from Morocco, by Paula Wolfert, Gael Greene ISBN ; Cuisine des palais d'orient, by Alain Mordelet ISBN ; Food of Morocco: Authentic Recipes from the North African Coast, by Fatema Hal ISBN X.   Ms. Wolfert’s new book, “The Food of Morocco” (Ecco), is a magisterial rework of the book that put her on the map in , “Couscous and Other Good Food From Morocco.”.

Couscous and other good food from Morocco by Paula Wolfert Download PDF EPUB FB2

Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 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 Cited by: 8.

Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the worlds great cuisines, and in 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/5. Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 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 /5(75). featherbooks on Ap Notable Recipes according to Classic Cookbooks (): Bisteeya, p.Chicken Tagine with Prunes and Almonds, Four Different Ways to Make Chicken with Lemon and Olives, p.

Couscous with Seven Vegetables in the Fez Manner, Eggplant Salad, Harira (Lentil)Soup, Lamb Tagine with Artichokes, Lemon and Olives, p. Moroccan Bread, /5(6). Recipes from this book recipe Preserved Lemons (Djej Emshmel) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book 3/4(17).

Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines, and in it was inducted into the James Beard Cookbook Hall of by: 8. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

Couscous and Other Good Couscous and other good food from Morocco book from Morocco by Paula Wolfert and a great selection of related books, art and collectibles available now at Find helpful customer reviews and review ratings for Couscous and Other Good Food from Morocco at Read honest and unbiased product reviews from our users/5(9).

Couscous and Other Good Food From Morocco Recipe List: Preserves, Breads, Savory Pastries and Soups: Preserves for the Larder: Preserved Lemons: Aziza Benchekrouns' Five-Day Preserved Lemon Special Couscous with Seven Vegetables in the Fez Manner: Couscous in the Marrakesh Manner: Couscous with Dates and Seven Vegetables.

Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the worlds great cuisines, and in 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 Author: Paula Wolfert.

Couscous and Other Good Food from Morocco. By Paula Wolfert. Original Publisher HarperCollins Date of publication ISBN Buy this book; Why aren’t the recipes for this book available on ckbk. We are building our collection of cookbooks all the time.

This book is on our wish list, but it is not yet available on ckbk. Author: Paula Wolfert. Since it was first published inCouscous 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 Pages: Craig Claiborne lists couscous among the dozen great dishes of the world, and anyone who tries a few of Paula Wolfert's seventeen versions is likely to agree.

(We especially recommend Omar's couscous, with its spicy-sweet raisin glaze to balance the obligatory hot pepper sauce that is poured over the whole, but we're waiting for fall to try the traditional Berber recipe in which pumpkin plays.

Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. 3/4(17).

ISBN: OCLC Number: Awards: Winner of James Beard Foundation Book Awards (Cookbook Hall of Fame) Description: xv, pages:. ISBN: OCLC Number: Language Note: Text in English. Notes: Hardcover edition originally published: New York: Harper & Row, © Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 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 Format: Ebook.

Order Paperback: Winner The IACP Culinary Classics Book Awards (AP Photo/Diane Ondareff) Chef Jacques Pepin, left, congratulates Paula Wolfert, author of 'Couscous and Other Good Food from Morocco,' for being entered into the Cookbook Hall of Fame at the James Beard Foundation Awards, Sunday, June 8, at Avery Fisher Hall at Lincoln Center in New York.

This is Paula Wolfert’s original recipe from her book “Couscous and Other Good Food From Morocco,” but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable The brightness of this pickle has lately elbowed its way out of Morocco’s tagines New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is 5/5().

First published inPaula Wolfert’s Couscous and Other Good Food from Morocco may just be the original cookbook about Moroccan cuisine. Packed with recipes ranging from classic – including the mouth-watering pastilla stuffed with either seafood, chicken or, the original ingredient, pigeon – to the many varieties of couscous available Author: Mandy Sinclair.

Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 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. 29/jun/ - Couscous and Other Good Food from Morocco:Amazon:Books Stay safe and healthy. Please practice hand-washing and social distancing, and.

Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines, and in 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.

Beard Award-winning cookbook author Paula Wolfert's Couscous and Other Good Food From Morocco came out in and introduced Americans to the flavorful world of North African cuisine. Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines, and in 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. Couscous and Other Good Food from Morocco LQ US/Data/Cookbooks-Food-Wine /5 From Reviews Paula Wolfert audiobook | *ebooks | Download PDF | ePub | DOC 3 of 3 people found the following review helpful.

Good for real Moroccan Fat CinnamonAfter a recent trip to Morocco, I wanted to recreate some of the great, unusual food. Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 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 Brand: Ecco.

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 book named Couscous and other good food from Morocco.

Since it was first published inCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines, and in 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 /5(54). Couscous And Other Good Food From Morocco - Moroccan Furniture.Since it was first published inCouscous and Other Good Food from Moroccohas established itself as the classic work on one of the world’s great cuisines.

His book “The Country Couscous and Other Good Food from Morocco by Paula Wolfert. ISBN ISBN   Home > Cookbooks, Food & Wine > Regional & International > African Couscous and Other Good Food from Morocco by Paula Wolfert Author:Paula Wolfert, Date: Ma ,Views: