Couscous and Other Good Food from Morocco

Brilliant book full of authentic recipes. The book features many lamb, chicken tagine and vegetable options also. There is a bread chapter and a dessert chapter but no recipe for hummos or baba ganoush. There is no photography in this book so i would advise someone new to Moroccan cuisine to search the internet for videos or images to get a visual sense of the recipe. Follow the recipes and you will enjoy authentic Moroccan cuisine.

Wonderfully written; for the experienced cook.These recipes have come alive in my kitchen. My husband and I are experiencing food on a new level under the tutelage of P.Wolfert's masterpiece. Enjoy the wonderful stories, intricate recipes and hints provided by an obvious master in her art!Buy the book for the recipes, but love it for the Flavour.I've made almost everything in this book: from stuffed chickens/squabs, to Couscous Moroccan style to charcoal grilled Mechoui (in my backyard fire pit over charcoal!). Wolfert does a good job of supplying possible substitutions for strange ingredients, but I advise you to have a stocked spice cabinet. I made Ras El Hanout according to her 26 ingredient recipe. It was something of a trick to get everything I needed! But WELL worth it.I can smell the smell 0f 7 vegetable Couscous cooking in my kitchen now, and it's miraculous!Also, the bread recipes are straight forward and to the point, but the bread is wonderful. Different from Canadian breads in a way that is enchanting and unusual.Enjoy your kitchen escapades in Moroccan cooking from Wolfert's gracious cook book.

This is one of the best cookbooks I have in my library. I pull it off the shelf just for the pleasure of reading the background of the food, the geography and the history of the Region.

Livre en parfaite condition

This cook book is a fun read, but the recipe take a lot of time to cook. Moreover, to really enjoy some of the recipes, you need really specialise cookware. That being said, what we cooked was good.