The Food of Morocco Direct Verzonden

Paula Wolfert’s name is synonymous with revealing the riches ofauthentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings tobear more than forty years of experience of, love of, and originalresearch on the traditional food of that country. The result is thedefinitive book on Moroccan cuisine, from tender Berber skillet bread tospiced hariria (the classic soup made with lentils and chickpeas), fromchicken with tangy preserved lemon and olives to steamed sweet andsavoury breast of lamb stuffed with couscous and dates. The recipes areclear and inviting, and infused with the author’s unparalleled knowledgeof this delicious food. Essays illuminate the essential elements ofMoroccan flavour and emphasise the accessibility of once hard-to-findingredients such as saffron, argan oil and Moroccan cumin seed.