The Food Of Morocco by Paula WolfertThe Food Of Morocco by Paula Wolfert

The Food Of Morocco

byPaula Wolfert

Hardcover | October 4, 2011

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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.

About The Author

Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, includingThe Food of Morocco,Mediterranean Clay Pot Cooking,The Slow Mediterranean Kitchen, andThe Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a f...

Details & Specs

Title:The Food Of MoroccoFormat:HardcoverDimensions:528 pages, 10.5 × 8.5 × 1.53 inPublished:October 4, 2011Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0061957550

ISBN - 13:9780061957550

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Customer Reviews of The Food Of Morocco


Rated 5 out of 5 by from A classic Stunning photocopy and intimate writing about a faraway culture and its cuisine. Although the food looks exotic, filled with wonderful spices and aromas, the author provides an approachable guide on how to recreate these dishes in your home.
Date published: 2017-03-06