Couscous and Other Good Food from Morocco

This book is the "Western-wife-of-Moroccan-husband" dream come true, & is the most well-researched, comprehensive manual on Moroccan cuisine I've seen. The high point is Wolfert's very detailed lesson in properly preparing & steaming Moroccan couscous grains (a far cry from our boxed couscous), a lesson often lacking in other cookbooks. Another gem is her extensively-researched compilation of ras el hanout components. She clarifies western-translation of Moroccan ingredients, provides useful preparation shortcuts, & helpfully suggests alternative ingredients & equipment for the western cook. Importantly, she points out ( & even provides a map with detailed examples) regional differences in preparation of many dishes - differences of which many Moroccans themselves may not be aware. This information is vital for the western wife attempting to prepare her Moroccan husband his favorite home-cooked meal.The book is also a great read, esp. her stories of life in Morocco, & excellent cultural/religious background information. It has tons of useful reference material, including complete menus, specialty-food suppliers in the US, a full discussion of the spices/herbs/waters used in Moroccan cuisine, et al.Most importantly, after some practice on my part, my picky Moroccan husband has been thrilled with the results! I would also highly recommend Robert Carrier's "Taste of Morocco" (see his shebbekia recipe); & for helpful, color photos ( & recipes of course), Kitty Morse's "Cooking At The Casbah" & Fatema Hal's "The Food of Morocco" (from the "Food of.." series).

I was taken on a business dinner to a Moroccan restaurant in the Bay Area where we removed shoes, given a large turkish towel, and sat on the floor on cushions. Among the exquisite food eaten and the tea and wine we drank was a pie dish, with layers of chicken and lemon and a cinannomon crust. I have yearned to have the dish again.Found it here in Wolfert's classic --- bisteeya! It is unbelievable. Dive in with your hands and its just the best. She even recommends how to do this.Besides the bisteeya, love the tagines,especially new to my taste, Fish Tagine with Celery in the Style of Safi (bamboo canes line the casserole) and the Lamb Tagine with artichokes, lemon and olives. Of course, the kabob offerings are world class and famous and delicious. Only wish (we are so spoiled) that this would have the normal color photos of the dishes that we're becoming so used to.)

I can not praise this book enough! It deserves more than 5 stars! The recipes are wonderful and truly AUTHENTIC; the ingredients are simple and easy to find in any market or store. And the recipes are delicious! They take me back to Morocco! I love the fact that the book is not only recipes but little facts, stories, adventures and knowledge about Morocco as well. It reads as a cookbook and a story book all in one! I envy all the years she got to spend there and the knowledge she learned from the other cooks in Morocco! This book is a MUST for anyone who loves to try different foods and especially if you have a Moroccan friend, fiance or husband. They will be suitably impressed with your skill and will wonder where you learned how to make the food! My husband absolutely loves that I have learned how to cook some dishes that he is used to eating in his homeland. I also recommend if you get this book, get Kitty Morse's as well; they go hand in hand like a set. You will have a good Moroccan food base to cook for quite some time to come!

This is my most beloved (and food-stained) cookbook! Bisteeya is perhaps the most wonderfull dish in the world... and Paula offers several ways to make it, along with amazing couscous, tagines and deserts. Everything is doable, even with some modification to suit the underequiped kitchen. If you enjoy good ethnic food, then this book is certainly for you! My only complaint: the estimated cooking times are way off... but every dish is BY FAR worth the wait! thank you Paula! vegetarians/vegans: this book contains a majority of meat-oriented dishes. i still recommend it for v/v's simply for the spice combinations and potential for modification. the 7-vegetable couscous minus the chicken is still palette-blowing!