Couscous and Other Good Food from Morocco

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Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its ...

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ELIA

Mar 14, 2019

More of a travel book than cookbook

This is one of the worst cookbooks that I have ever seen.
The indexing does not help with finding recipes.
The number of actual recipes in the book is very limited in spite of the size of the book (350+pages). Many Moroccan dishes are mentioned in the narrative, but the recipes are actually not included.
I also own "The cooking of The Eastern Mediterranean", another bad book authored by Paula Wolfert but I gave her another chance with this one, I experienced the same problems. She is obviously a collector of travel memories and recipes during her travel, no more no less.
No recipe photos, many Moroccan terms and names are misspelled.
Is it possible that Paula never cooked any of the recipes in her books.

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