The Food Of Morocco by Paula Wolfert
A richly detailed guide to traditional Moroccan cooking that combines authentic recipes with cultural context, ingredient sourcing, and practical techniques; it explores regional dishes, tagines, couscous, preserved lemons, olives, spices like saffron and ras el hanout, and the rhythms of Moroccan markets and communal meals, offering both reliable home-cooking instructions and vivid descriptions of the country’s culinary traditions.
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- Published
- 1973
- Nationality
- American
- Length
- Medium
- Pages
- 300-400
- Original Language
- English
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