This scholarly book exploring the cuisine and culinary traditions of Morocco is the result of more than forty years of experience of world travel and gustatory exploration. Interspersed with glossaries of ingredients and techniques are essays about Morocco, its history and people. The recipes are comprehensive and even easier to achieve now because of the wider availability of the ingredients; when we first bought this book, living in a large city with an expat population was a must. Wide margins make it a book for scribbling in, adding thoughts and comments – it invites this and is definitely a book to hand down as it deliberately ignores culinary fashions for hard core exploration and is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco.
PAULA WOLFERT, a resident of Sonoma in California, is the author of eight previously published cookbooks, all considered classics. Among them: Couscous and Other Good Food From Morocco, The Cooking of Southwest France, and five books on Mediterranean cuisine including the much praised Cooking of the Eastern Mediterranean. She has won the Julia Child Award three times, The James Beard Award five times, The M. F. K. Fisher Award, The Tastemaker Award and been a finalist for the British Andre Simon Award. She is the creator of the open Facebook Moroccan Cooking Group, an invaluable source of support, enquiry and information.
Some of our favourite recipes in this book are the blood orange and almond lettuce salad which is redolent with the colours, tastes and scents of this magical country. The Berber Couscous for Spring is a perfect distillation of the early season bounty- Broad beans, Courgettes, Spring Chicken meat, Cinnamon, early Tomatoes and the first of the years cream as cows start giving milk again. Wolfert ensures we understand why certain ingredients are the herald of their season meaning these recipes earn a place in the home of the local and seasonal food lover.