Good Food from Morocco

“The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improviser. And this book is the story of her love-affair with Morocco. Her passion is contagious. All the sense come alive, intoxicated by evocations of cinnamon, garlic and mint … stirred by the promised tastes of herb butter and saffron-sparked broth and by blurred fantasies of ritual Moorish feasts and the turmnoil of the walled medina. Gael Greene”

Contents
Preface
Important Notes to the Cook
Moroccan Food
The Souks
Bread
Soups
Salads and Vegetables
Savoury Pastries
Couscous
Fish
Poultry
Meats
Desserts
Beverages
Ras el Hanout
Suggested Menus
Glossary
Some Books on Morocco and Moroccan Cookery
Index