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Couscous and Other Good Food from Morocco [Paperback]

Paula Wolfert (Author), Gael Greene (Introduction)
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Product details

  • Paperback: 366 pages
  • Publisher: HarperPerennial; 1st Perennial Library Ed edition (Feb 1987)
  • Language: English
  • ISBN-10: 0060913967
  • ISBN-13: 978-0060913960
  • Product Dimensions: 23.1 x 18.5 x 2.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 596,225 in Books (See Top 100 in Books)

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› Visit Amazon's Paula Wolfert Page
Paula Wolfert
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Product Description

Synopsis

An introduction to Moroccan cuisine that discusses cooking techniques, and spices and herbs in addition to providing recipes for courses ranging from soups to desserts and beverages.

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Most Helpful Customer Reviews
14 of 16 people found the following review helpful
5.0 out of 5 stars A classic! The best! 21 April 1999
By A Customer
Format:Paperback
This remains the very best Moroccan cookbook, the gold standard against which all others must be judged. Great recipes, great text, personal, passionate...a magnificent tour de froce. This is this highly accomplished author's maiden book. Bravo!
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11 of 17 people found the following review helpful
5.0 out of 5 stars not an easy challenge 8 Aug 2000
By A Customer
Format:Paperback
many, perhaps all, the recipes require going beyond your local green grocer, but the results are worth the trouble. I respect this author.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  42 reviews
80 of 81 people found the following review helpful
5.0 out of 5 stars Everything in its shadow 15 Jan 2004
By peederj - Published on Amazon.com
Format:Paperback
The problem with the first major book on a cuisine being the best is everyone writing books afterward feels they have to change things, usually for the worse.

For instance, if I were to write a Moroccan cookbook today, the best I could do is one line, directing the reader to buy this book instead.

Otherwise, I would have to try to simplify recipes to their detriment, clutter them up with disastrous result, or scrape the bottom of the barrel for more original recipes that aren't particularly good.

So even though this book has few illustrations and was written in the 70's, if you actually want to cook Moroccan food you really don't have any choice. You simply must buy this book and cook through it because every other author on the subject has done the same and cowers in the shadow of this achievement.

39 of 39 people found the following review helpful
5.0 out of 5 stars Much More Than Just Couscous!!! 17 Feb 2003
By A Customer - Published on Amazon.com
Format:Paperback
This book is the "Western-wife-of-Moroccan-husband" dream come true, & is the most well-researched, comprehensive manual on Moroccan cuisine I've seen. The high point is Wolfert's very detailed lesson in properly preparing & steaming Moroccan couscous grains (a far cry from our boxed couscous), a lesson often lacking in other cookbooks. Another gem is her extensively-researched compilation of ras el hanout components. She clarifies western-translation of Moroccan ingredients, provides useful preparation shortcuts, & helpfully suggests alternative ingredients & equipment for the western cook. Importantly, she points out ( & even provides a map with detailed examples) regional differences in preparation of many dishes - differences of which many Moroccans themselves may not be aware. This information is vital for the western wife attempting to prepare her Moroccan husband his favorite home-cooked meal.

The book is also a great read, esp. her stories of life in Morocco, & excellent cultural/religious background information. It has tons of useful reference material, including complete menus, specialty-food suppliers in the US, a full discussion of the spices/herbs/waters used in Moroccan cuisine, et al.

Most importantly, after some practice on my part, my picky Moroccan husband has been thrilled with the results!

I would also highly recommend Robert Carrier's "Taste of Morocco" (see his shebbekia recipe); & for helpful, color photos (& recipes of course), Kitty Morse's "Cooking At The Casbah" & Fatema Hal's "The Food of Morocco" (from the "Food of.." series).

37 of 37 people found the following review helpful
5.0 out of 5 stars The best and most authentic book on Moroccan food! 26 Jan 2001
By S. Azzouz - Published on Amazon.com
Format:Paperback
I can not praise this book enough! It deserves more than 5 stars! The recipes are wonderful and truly AUTHENTIC; the ingredients are simple and easy to find in any market or store. And the recipes are delicious! They take me back to Morocco! I love the fact that the book is not only recipes but little facts, stories, adventures and knowledge about Morocco as well. It reads as a cookbook and a story book all in one! I envy all the years she got to spend there and the knowledge she learned from the other cooks in Morocco! This book is a MUST for anyone who loves to try different foods and especially if you have a Moroccan friend, fiance or husband. They will be suitably impressed with your skill and will wonder where you learned how to make the food! My husband absolutely loves that I have learned how to cook some dishes that he is used to eating in his homeland. I also recommend if you get this book, get Kitty Morse's as well; they go hand in hand like a set. You will have a good Moroccan food base to cook for quite some time to come!
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