Couscous and Other Good Food from Morocco
 | Average Customer Rating: Recommend 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. 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.… Product details and pricing info |
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33 Customer Reviews Posted
- Overcomplicated recipes
- I never use this book because it contains unnecessarily complicated recipes. I am not looking for recipes adapted to mainstream American tastes and am happy to seek out and use exotic ingredients, but these recipes are just not remotely practical and I wind up searching for tagine recipes elsewhere. Maybe an update would be in order, especially as the author seems to have the resources for a broad scope of Moroccan recipes. However, there do seem to be multiple other cookbooks on the subject that are simpler to use.
- 2008-12-26, 0 of 1 people found this review helpful, Rated:
- More for the Advanced Cook, But Worth it.
- Great book, several recipes are pretty easy. However, mostly for the advanced cook. Well worth it.
- 2008-10-15, 0 of 0 people found this review helpful, Rated:
- ~A perfect addition to any Moroccan cooking library~
- I have developed a passion for Moroccan food and as a result, a curiosity for the history of its preparation. I purchased this book for exactly that reason - And loved it. I read it cover to cover, comparing how the many dishes were prepared from the author's perspective and how thirty-five years later I, in the United States, prepare many of the same dishes.
Paula Wolfert's passion and excitement for Moroccan cooking and its' people is infectious. It was interesting to read how the various dishes were prepared over thirty years ago, marveling at how many of the ingredients are almost commonplace in the U.S. today.
Although this cookbook is thirty-five years old and many of the recipes have been updated by more recent cookbooks, I still recommend this book highly. It is one of over a dozen books I have on Moroccan cooking and still has a place in the library of anyone who has a passion for Moroccan food. - 2008-09-16, 1 of 1 people found this review helpful, Rated:
- A reference for delecious Moroccan cooking
- I bought this book for my American girl friends who are interested in learning about Moroccan cooking. It is all one needs to really cook the traditional and authentic Moroccan meals. If you buy this book you don t need your sister in law neither your mother in law keep them as guests. An advice from a Moroccan girlfriend
- 2008-07-10, 0 of 0 people found this review helpful, Rated:
- Great cookbook but.......
- This is a culinary journey through morrocco, painstakingly written to reflect authentic cooking of the country.
This may not be the cookbook for you for that reason, because it does not comprimise technique for ease, however.... It has amazing recipes and it is authentic. So that is the books strangest and weakest point. I am a very involved home chef, and I love this book, but I usually reach for Ghillie Basan before this book. When I want to make the real deal for special occasions, I will plough through it, but it can be hard to sift through the recipes. (written a while ago)
I give it five stars becuase it deserves it so much, but be careful with your expectations! - 2008-07-06, 1 of 1 people found this review helpful, Rated:
