{"product_id":"the-food-of-morocco","title":"The Food of Morocco","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p. 506) and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003ePaula Wolfert's name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In \u003cem\u003eThe Food of Morocco\u003c\/em\u003e, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.\u003c\/p\u003e\n\u003cp\u003eLavishly photographed in full color, \u003cem\u003eThe Food of Morocco\u003c\/em\u003e not only showcases Wolfert's tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, \u003cem\u003eThe Food of Morocco\u003c\/em\u003e is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Wolfert stands apart from most other writers who rapsodize over primal foods and foodways through her awarenessof certain ironies in the basic mission. She is one voyager who knows that the world she's trying to report from is not standing still any more than the one she's reporting to.\" - \u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eWinner of the James Beard Foundation's Lifetime Achievement Award\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003cbr\u003e--Anthony Dias Blue, CBS Radio, NY\u003c\/p\u003e\n\u003cp\u003e\"I think she's one of the finest and most influential food writers in this country...one of the leading lights in contemporary gastronomy.\"\u003cbr\u003e--Craig Claiborne\u003c\/p\u003e\n\u003cp\u003ePaula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to \u003cem\u003eThe Food of Morocco\u003c\/em\u003e. Lavishly photographed and packed with tantalizing recipes to please the modern palate, \u003cem\u003eThe Food of Morocco\u003c\/em\u003e 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, \u003cem\u003eCouscous and Other Good Food from Morocco\u003c\/em\u003e--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.\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/04\/2011 pg. 22 (EAN 9780061957550, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/19\/2011 (EAN 9780061957550, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780061957550, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWolfert, Paula\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003ePaula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including \u003cem\u003eThe Food of Morocco\u003c\/em\u003e, \u003cem\u003eMediterranean Clay Pot Cooking\u003c\/em\u003e, \u003cem\u003eThe Slow Mediterranean Kitchen\u003c\/em\u003e, and \u003cem\u003eThe Cooking of Southwest France\u003c\/em\u003e. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e, Wolfert lives in Sonoma, California. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Wolfert, Paula\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ecco Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2011-10-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|African|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|International|Cooking|Reference|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Holiday|General|Cooking|Entertaining|General|Cooking|Comfort Food|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Seasonal|Cooking|Methods|Special Appliances|Cooking|Specific Ingredients|Rice \u0026amp; Grains|Cooking|History\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Moroccan\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.61 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780061957550\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780061957550\u003c\/p\u003e","brand":"Ecco Press","offers":[{"title":"Default Title","offer_id":51154510184726,"sku":"SP-9780061957550","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780061957550_spiral_1.png?v=1775200260","url":"https:\/\/lusper.myshopify.com\/products\/the-food-of-morocco","provider":"Lusperbooks","version":"1.0","type":"link"}