Couscous and Other Good Foods from Morocco

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Couscous and Other Good Foods from Morocco

Format:  Paperback,

368 pages

Edition: Perennial Libra

Publisher: Harpercollins

Publish Date: Feb 1987

ISBN-13: 9780060913960

ISBN-10: 0060913967

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Book Information

The following content was provided by the publisher.

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.

Specifications

Publisher: Scholastic
Publish Date: Dec 2011
ISBN-13: 9780545093163
ISBN-10: 0545093163
Format: Paperback
Number of Pages: 238
Shipping Weight (in pounds): 1.25
Product in Inches (L x W x H): 7.25 x 9.0 x 0.75

Chapter outline

Introduction
Preface
Important Notes to the Cook
Moroccan Food
The Souks
Bread
Soups
Salads and Vegetables
Savory Pastries
Couscous
Fish
Poultry
Meats
Desserts
Beverages
Appendixes
Suppliers and Sources for Mail Order
Weights and Measures; A Table of Equivalents for This Book
Suggested Menus
Glossary
Bibliography
Index

Awards and Recognitions

  • James Beard Foundation KitchenAid Book Awards, 2008 (United States)

Book description

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.

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