Couscous and Other Good Food from Morocco

Author: Paula Wolfert
Publisher: Harper Collins
ISBN: 0062047981
Format: PDF, ePub
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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.

Couscous and Other Good Food from Morocco

Author: Paula Wolfert
Publisher: Ecco
ISBN: 9780060913960
Format: PDF, ePub, Mobi
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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.

The Food of Morocco

Author: Paula Wolfert
Publisher: Harper Collins
ISBN: 006204270X
Format: PDF, Kindle
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“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.” —Anthony Dias Blue, CBS Radio, NY “I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.” —Craig Claiborne Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 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.

Mourad New Moroccan

Author: Mourad Lahlou
Publisher: Artisan Books
ISBN: 1579654797
Format: PDF, ePub
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A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

Morocco

Author: Jeff Koehler
Publisher: Chronicle Books
ISBN: 0811877388
Format: PDF, Docs
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Presents an introduction to the food of Morocco, with eighty recipes for appetizers, tangine, coucous dishes, and stuffed pastries, along with a discussion of the country's history and diverse culinary culture.

The Great Book of Couscous

Author: Copeland Marks
Publisher: Dutton Adult
ISBN:
Format: PDF, Docs
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An introduction to North African cuisine focuses on dishes that feature couscous, a form of steamed cracked wheat

Cooking at the Kasbah

Author: Kitty Morse
Publisher: Chronicle Books
ISBN: 9780811815031
Format: PDF, ePub, Mobi
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Explains the rituals of the Moroccan table, describes the basic techniques of Moroccan cooking, and presents recipes for appetizers, soups, salads, main dishes, and desserts

Moroccan Cuisine

Author: Paula Wolfert
Publisher:
ISBN: 9781898697879
Format: PDF, Kindle
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Moroccan cuisine is a mixture of heavy influences from across the Middle East and Southern Spain. This book presents a collection of Moroccan recipes that blend spices, fruits, meats and vegetables. The traditional recipes come from a variety of sources from Fez, Marrakesh, Casablanca and Rabat.

Mediterranean Cooking

Author: Paula Wolfert
Publisher: Harper Collins
ISBN: 0060974648
Format: PDF, Kindle
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Recipes and culinary suggestions are arranged according to the key ingredients of Mediterranean cooking, from garlic and oil, olives, and eggplant to cheese, nuts, honey, and fruits

The Moroccan Cookbook

Author: Irene Frances Day
Publisher: Pelican Publishing Company
ISBN: 9781565547001
Format: PDF, ePub
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"Demystifying the rituals behind the recipes." --Publishers Weekly "A welcome addition to a subject that suffers from a paucity of published information; it's fascinating reading . . . a tantalizing sample of Moroccan cooking." --Cuisine "Besides the recipes, the cookbook offers information on the culture and methods of cooking." --Los Angeles Times "Makes Moroccan cooking fascinating as well as easy." --Vicksburg Post For people with inquisitive palates, for adventurous cooks wishing to expand their culinary repertoires, and for the thousands of tourists who visit Morocco and return with delicious memories, this definitive work serves up Moroccan cuisine and does not disappoint. Amateur and expert chefs alike will relish in these simple, clear recipes. All the classic Moroccan specialties are included, and no special equipment is required to create the wide variety of dishes ranging from couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob). Two charming portraits-one of the land and people of Morocco and one of its master chefs-round out this authentic collection of recipes.