Couscous and Other Good Food from Morocco
(OverDrive Read, Adobe EPUB eBook, Kindle Book)

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Published:
HarperCollins 2013
Format:
OverDrive Read, Adobe EPUB eBook, Kindle Book
Status:
Available from OverDrive
Description

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 outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

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Street Date:
08/13/2013
Language:
English
ISBN:
9780062047984
ASIN:
B00D5TF0DU
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Citations
APA Citation (style guide)

Paula Wolfert. (2013). Couscous and Other Good Food from Morocco. HarperCollins.

Chicago / Turabian - Author Date Citation (style guide)

Paula Wolfert. 2013. Couscous and Other Good Food From Morocco. HarperCollins.

Chicago / Turabian - Humanities Citation (style guide)

Paula Wolfert, Couscous and Other Good Food From Morocco. HarperCollins, 2013.

MLA Citation (style guide)

Paula Wolfert. Couscous and Other Good Food From Morocco. HarperCollins, 2013. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
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Grouped Work ID:
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Needs Update?:
No
Date Added:
Sep 18, 2013 11:00:07
Date Updated:
Nov 16, 2017 03:21:16
Last Metadata Check:
Mar 24, 2019 05:43:52
Last Metadata Change:
Jun 24, 2018 04:29:02
Last Availability Check:
Mar 24, 2019 05:43:53
Last Availability Change:
Feb 06, 2019 09:28:27

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        Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.

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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 outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

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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 outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

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