Lavishly illustrated with stunning color photographs, the definitive guide to Moroccan food by the undisputed queen of Mediterranean cooking, packed with tantalizing recipes and techniques for the modern cook
“Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation.”—Mario Batali
In The Food of Morocco, Paula Wolfert, the James Beard Hall of Fame author of the classic Couscous and Other Good from Morocco and the undisputed queen of Mediterranean cooking, brings to bear her unparalleled knowledge of, passion for, and deep commitment to the traditional foodways of Morocco in this definitive book on its cuisine. Drawing on the growing accessibility of once difficult to source ingredients and the increasingly sophisticated contemporary palate, Wolfert presents hundreds of tantalizing recipes from couscous to tagines and everything in between.
Lavishly photographed in full color, it is a book of uncommon beauty that not only showcases Wolfert’s spectacular recipes, but also enchantingly evokes Morocco in all its beauty and mystery, from Marrakech to Tangier. A labor of love over forty years in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, a classic in the making that is an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers.