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Product Description
Product Description
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.
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Most Helpful Customer Reviews
40 of 43 people found the following review helpful
Format:Hardcover
If you want to cook authentic marrocan cusine this is the book for you . However this book is not for the beginner , Omars couscous is absolutely fantastic as is the Bastilla {Pidgeon and egg pie with ground almonds}
It also has a good dinner party planner at the back to help you plan your meal.
No pictures
14 of 16 people found the following review helpful
Format:Paperback
Whilst you'll need a pretty good grasp of kitchen technique to get the most of this book, I unhesitatingly recommend it. The recipes are lucid and easy to use (baring in mind my initial caveat), and they show a real understanding and love for the food described and the culture that produced it. It's also sufficiently well written as to not suffer for the lack of pictures: quite the contrary in fact, pictures would interupt the text.
Well worth the price, or even twice the price........
Well worth the price, or even twice the price........
3 of 4 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
A good selection of authentic and traditional Moroccan dishes. Paula Wolfert spent two years there from 1959-61 travelling around collecting recipes. This book in its first incarnation originally dates from 1973, so hasn't been influenced by any tinkering around with recipes "reinterpreted with a modern twist" as many food writers are wont to do, so you know what you are getting is genuine.
Lacks any photographs of the dishes (always a negative for me when it comes to cookbooks). Overall not quite as good as other books by Paula Wolfert I have (The Slow Mediterranean Kitchen: Recipes for the Passionate Cook, The Cooking of the Eastern Mediterranean).
Lacks any photographs of the dishes (always a negative for me when it comes to cookbooks). Overall not quite as good as other books by Paula Wolfert I have (The Slow Mediterranean Kitchen: Recipes for the Passionate Cook, The Cooking of the Eastern Mediterranean).
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