Wolfert, who has forty years of experience researching Moroccan food, has written the definitive book on their cuisine. Essays accompanying the recipes offer information about the essentials of Moroccan flavor and emphasize the accessibility of ingredients such as saffron, argan oil and Moroccan cumin seed. Beautiful photographs enhance the recipes and showcase Moroccan markets, textiles, mosaic tiles, communal ovens, souks and the people of this country. Recipes include tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. (jasbro)
Is this you?
Become a LibraryThing Author.
Improve this author
Paula Wolfert is currently considered a "single author." If one or more works are by a distinct, homonymous authors, go ahead and split the author.
Paula Wolfert is composed of 2 names. You can examine and separate out names.