Couscous and Other Good Food from Morocco

Author: Paula Wolfert

Publisher: Harper Collins

ISBN: 0062047981

Category: Cooking

Page: 368

View: 2253

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Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.
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The Food of Morocco

Author: Paula Wolfert

Publisher: Harper Collins

ISBN: 006204270X

Category: Cooking

Page: 528

View: 3222

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“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.” —Anthony Dias Blue, CBS Radio, NY “I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.” —Craig Claiborne Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco 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, Couscous and Other Good Food from Morocco—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.
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Foods of Morocco

Author: Barbara Sheen

Publisher: Greenhaven Publishing LLC

ISBN: 1420507710

Category: Juvenile Nonfiction

Page: 64

View: 3350

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Cumin is considered just as important as salt and pepper and is served at the Moroccan meal right alongside them. Author Barbara Sheen treats readers to a scrumptious blend of geography, history, health, daily life, celebrations, and customs of Morocco. Sidebars feature engaging country factoids as well as a number of recipes with easy-to-follow directions. Readers will be enchanted by the bright colors, enticing aromas, and unique flavors of Morocco.
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Ethnic American Food Today

A Cultural Encyclopedia

Author: Lucy M. Long

Publisher: Rowman & Littlefield

ISBN: 1442227311

Category: Cooking

Page: 760

View: 3805

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Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.
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Dish

Memories, Recipes and Delicious Bites

Author: Marion Kane

Publisher: Marion Kane food sleuth®

ISBN: 9781552856468

Category: Cooking

Page: 304

View: 1339

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A compilation of food writer Marion Kane's memories, newspaper columns, and 80 recipes. Kane has been a food editor and writer at major newspapers for almost twenty years.
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The Great Book of Couscous

Classic Cuisines of Morocco, Algeria, and Tunisia

Author: Copeland Marks

Publisher: Dutton Adult

ISBN: N.A

Category: Cooking

Page: 333

View: 2356

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An introduction to North African cuisine focuses on dishes that feature couscous, a form of steamed cracked wheat
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The slow Mediterranean kitchen

recipes for the passionate cook

Author: Paula Wolfert

Publisher: John Wiley & Sons Inc

ISBN: N.A

Category: Cooking

Page: 350

View: 306

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The noted food writer presents a sumptuous treasury of more than 150 authentic recipes with a Mediterranean flair, featuring traditional dishes from North Africa, the Eastern Mediterranean, Italy, Spain, and the South of France that use a slow-cooked, flavorful approach to great food.
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Morocco Bound

Disorienting America’s Maghreb, from Casablanca to the Marrakech Express

Author: Brian Edwards

Publisher: Duke University Press

ISBN: 0822387123

Category: Literary Criticism

Page: 383

View: 525

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Until attention shifted to the Middle East in the early 1970s, Americans turned most often toward the Maghreb—Morocco, Algeria, Tunisia, and the Sahara—for their understanding of “the Arab.” In Morocco Bound, Brian T. Edwards examines American representations of the Maghreb during three pivotal decades—from 1942, when the United States entered the North African campaign of World War II, through 1973. He reveals how American film and literary, historical, journalistic, and anthropological accounts of the region imagined the role of the United States in a world it seemed to dominate at the same time that they displaced domestic social concerns—particularly about race relations—onto an “exotic” North Africa. Edwards reads a broad range of texts to recuperate the disorienting possibilities for rethinking American empire. Examining work by William Burroughs, Jane Bowles, Ernie Pyle, A. J. Liebling, Jane Kramer, Alfred Hitchcock, Clifford Geertz, James Michener, Ornette Coleman, General George S. Patton, and others, he puts American texts in conversation with an archive of Maghrebi responses. Whether considering Warner Brothers’ marketing of the movie Casablanca in 1942, journalistic representations of Tangier as a city of excess and queerness, Paul Bowles’s collaboration with the Moroccan artist Mohammed Mrabet, the hippie communities in and around Marrakech in the 1960s and early 1970s, or the writings of young American anthropologists working nearby at the same time, Edwards illuminates the circulation of American texts, their relationship to Maghrebi history, and the ways they might be read so as to reimagine the role of American culture in the world.
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North Africa

Morocco

Author: Mira Bartok,Esther Grisham,Christine Ronan

Publisher: Good Year Books

ISBN: 9780673363589

Category: Juvenile Nonfiction

Page: 32

View: 9753

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Educational resource for teachers, parents and kids!
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1,000 Foods To Eat Before You Die

A Food Lover's Life List

Author: Mimi Sheraton

Publisher: Workman Publishing

ISBN: 076118306X

Category: Cooking

Page: 1008

View: 9748

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The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
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