Bøger af Paula Wolfert

The award-winning, definitive cookbook of Moroccan cuisine, irresistibly packaged

Winner of the James Beard Foundation's Lifetime Achievement Award?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 ClaibornePaula 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.

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 worlds 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.

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.