The Food of Morocco

A really pretty book, with mouthwatering photography. The recipes are traditional, uncompromising but well adapted to the modern American kitchen. Authenticity is the goal, not trendy nouvelle fusion. For instance, she allows for the use of readily available instant couscous, but insists that the traditional method of multiple steamings and fluffings be employed.

On the negative side, the bread recipes are volumetric only, with no provisions for weighing. And despite it appearing dozens of times throughout the book, there is no recipe for making harissa, only a note to buy an imported jar of it.

Bonus points for multiple shout-outs to Joan Nathan and including her recipes as the expert on Jewish Sephardic cooking rather than trying to show more muddle through it herself.
She also gets credit for omitting a couple of recipes for foods she talks about, because she wasn't sufficiently satisfied in how they came out to include them in the book. It would have been nice had she figured it out or found a source, but it's brave to not just give in and print it anyway, as happens in too many cookbooks. show less

All Paula's books are fun and a source of ideas. This one seems a bit impractical and more eye candy than earlier books such as "Mediterranean Cooking" or "Couscous"