Author(s): Paula Wolfert
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."
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.
The award-winning, definitive cookbook of Moroccan cuisine, irresistibly packaged
There is no book on the food of Morocco as good as this one. Claudia Roden Every time we open one of Paula's books we are inspired Sam & Sam Clark Paula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation Mario Batali
Paula Wolfert is an expert on Mediterranean food and the multi-award-winning author of nine cookbooks including The Food of Morocco, a labour of love over four decades in the making. She lives in California.