Title
The Food Of Morocco
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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 Claibornepaula 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 Moroccoa 2008 Inductee Into The James Beard Cookbook Hall Of Fameand 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'The Food of Morocco' by Paula Wolfert? A: 'The Food of Morocco' is primarily focused on providing a comprehensive guide to Moroccan cuisine, featuring a variety of recipes, preparation techniques, and insights into the culinary culture of Morocco.
- Q: How many pages does 'The Food of Morocco' have? A: 'The Food of Morocco' contains 528 pages, offering extensive information and recipes for readers.
- Q: What type of binding does this cookbook have? A: 'The Food of Morocco' is available in a hardcover binding, making it a durable addition to any cookbook collection.
- Q: Who is the author of 'The Food of Morocco'? A: The author of 'The Food of Morocco' is Paula Wolfert, a renowned chef and food writer known for her expertise in Mediterranean cooking.
- Q: When was 'The Food of Morocco' published? A: 'The Food of Morocco' was published on November 5, 2009.
- Q: Is 'The Food of Morocco' suitable for beginners in cooking? A: 'The Food of Morocco' includes helpful preparation techniques that can assist both novice cooks and experienced chefs, making it accessible for a range of skill levels.
- Q: What are some features of 'The Food of Morocco'? A: 'The Food of Morocco' is richly illustrated and includes a variety of tantalizing recipes that reflect the vibrant culinary traditions of Morocco.
- Q: Can I find vegetarian recipes in 'The Food of Morocco'? A: 'The Food of Morocco' features a range of recipes, including vegetarian options that celebrate the ingredients and flavors of Moroccan cuisine.
- Q: Is this cookbook a good companion to other works by Paula Wolfert? A: 'The Food of Morocco' is an excellent companion to Paula Wolfert's previous work, 'Couscous and Other Good Food from Morocco,' enriching readers' understanding of Moroccan cooking.
- Q: What awards has Paula Wolfert received for her work? A: Paula Wolfert is a recipient of the James Beard Foundation's Lifetime Achievement Award, highlighting her influential contributions to the culinary world.