The Food of Morocco, Paula Wolfert, Internationale Küche

The Food of Morocco

Paula Wolfert

Focuses on Morocco's cuisine. Drawing on the accessibility of once difficult to source ingredients and the increasingly sophisticated contemporary palate, this book presents hundreds of recipes from couscous to tagines. It is suitable for serious cooks, those who are interested in Moroccan cuisine, and discerning armchair travellers.

2011, 528 Seiten, mit farbigen Abbildungen, Masse: 22,8 x 27,6 cm, Gebunden, Englisch

HarperCollins US ISBN-10: 0061957550
ISBN-13: 9780061957550

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Klappentext zu: The Food of Morocco

Paula Wolferts classic cookbook COUSCOUS AND OTHER GOOD FOOD FROM MOROCCO has remained in print since it was first published almost forty years ago. A 2008 inductee into the James Beard Cookbook Hall of Fame, it has sold over 50,000 copies in the last ten years alone. The undisputed queen of Mediterranean cooking, Wolfert has been recognized by every major culinary institution and won every food award that matters--including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, and the Perigueux Award for Lifetime Achievement. Our own superstar author and chef, Mario Batali, has said of her, Paula is perhaps the single most influential cook and author among the professional chefs of my generation. Now in THE FOOD OF MOROCCO, Wolfert presents THE definitive guide to Moroccan food, drawing on the growing accessibillity of once hard to source ingredients and the increasingly sophisticated contemporary palate. Hundreds of recipes and lavish photography throughout tantalizingly demonstrate Paulas lifelong and keen commitment to the traditional foodways of Morocco, for a comprehensive cookbook of uncommon scope and authenticity.

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Autoren-Porträt von Paula Wolfert:

Paula Wolfert is widely acknowledged as one of the premier food writers in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. She has a regular column in Food & Wine magazine, and her articles have appeared in major publications, including the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.

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