Couscous and Other Good Food from Morocco, Paula Wolfert
Moroccan cooking, at least as I read about it in books (my food experiences there have been less than gratifying), has always fascinated with its interesting combinations of herbs and spices. Many of these combinations could be encountered in medieval French cooking and have guided me as I try to emulate those old dishes. Not all these dishes are simple, but all are direct without needless complication. Very important book for me. Copyright 1973, first edition, second printing, hardcover, no color, 352 pages, condition very good (dust jacket torn in more than one place)
Moroccan cooking, at least as I read about it in books (my food experiences there have been less than gratifying), has always fascinated with its interesting combinations of herbs and spices. Many of these combinations could be encountered in medieval French cooking and have guided me as I try to emulate those old dishes. Not all these dishes are simple, but all are direct without needless complication. Very important book for me. Copyright 1973, first edition, second printing, hardcover, no color, 352 pages, condition very good (dust jacket torn in more than one place)
Moroccan cooking, at least as I read about it in books (my food experiences there have been less than gratifying), has always fascinated with its interesting combinations of herbs and spices. Many of these combinations could be encountered in medieval French cooking and have guided me as I try to emulate those old dishes. Not all these dishes are simple, but all are direct without needless complication. Very important book for me. Copyright 1973, first edition, second printing, hardcover, no color, 352 pages, condition very good (dust jacket torn in more than one place)