Paula Wolfert Livres

Presents almost two hundred recipes for Moroccan dishes, including salads, breads, main dishes, soups, desserts, and beverages--

"Couscous and Other Good Food from Morocco" is a celebrated cookbook by Paula Wolfert, recognized for its comprehensive exploration of Moroccan cuisine. Since its 1973 release and 2008 induction into the James Beard Cookbook Hall of Fame, it offers exquisite recipes and insights into the rich flavors and traditions of Morocco, making it a delightful read.

This cookbook presents a selection of classic dishes from South West France. The recipes make use of ingredients which the region has in abundance, such as wild mushrooms, truffles, duck, walnuts, chestnuts, hams, cheeses and wines.

More than just a collection of recipes, Moroccan Cuisine also contributes to our understanding of Morocco, its people, their culture and the influences that played a part in establishing the particular cookery of the country.