The Food of Morocco - Rilegato

Wolfert, Paula

Rilegato

ISBN 10: 0061957550 ISBN 13: 9780061957550

Casa editrice: Ecco Pr, 2011

Riassunto

Winner of the James Beard Foundation's Lifetime Achievement Award

“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.

Su questo libro

L'autore:

Paula Wolfert is an expert on Mediterranean food and the author of eight previous cookbooks, including Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard award, the Julia Child Award, The M. F. K. Fisher Award, The Tastemaker Award and was a finalist for the Andre Simon Award. Her classic cookbook Couscous and Other Good Food was inducted into the James Beard Cookbook Hall of Fame in 2008. A regular columnist for Food and Wine magazine, Wolfert lives in Sonoma, California. Visit her website at www.paula-wolfert.com and follow her on Facebook/Clay Pot Cooking and on Twitter.com/Soumak.

Dalla quarta di copertina:

Paula Wolfert’s name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author’s unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.

Lavishly photographed in full color, The Food of Morocco not only showcases Wolfert’s tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.

Su questa edizione

• Editore: Ecco Pr
• Data di pubblicazione: 2011
• ISBN 10: 0061957550
• ISBN 13: 9780061957550
• Rilegatura: Copertina rigida
• Numero di pagine: 517
• Disegnatore: Marthaler Mark