Synopses & Reviews
Paula Wolferts name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco
, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the authors unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.
Lavishly photographed in full color, The Food of Morocco not only showcases Wolferts tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.
"Collecting recipes from all regions of Morocco, Wolfert (Mediterranean Clay Pot Cooking) takes readers on a guided tour of Morocco's rich cuisine in what is arguably her best cookbook on the subject. Deftly balancing authenticity with ease of preparation, Wolfert's superb collection will have carnivores and vegetarians alike eagerly compiling their shopping lists. There are recipes for Tagine of Baby Calamari with Red Pepper and Tomato; Slow-Cooked Lamb Shoulder with Browned Almonds; and Spiced Brain Salad with Preserved Lemons (tip: parboiling the brains robs them of vital nutrients; it's better to simply rinse them). Once home cooks have stocked their pantries with a few key spices, such as saffron and Ceylon cinnamon, would-be Moroccan chefs will be perfectly prepare a meal. Wolfert is an eager and encouraging host, walking readers through the various regions and their signature dishes as well as the handful of ingredients that make the cuisine so distinctive. (Oct.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be Americas most knowledgeable food person and her books are full of insight, passion and brilliance.”
—Anthony Dias Blue, CBS Radio, NY
“I think shes one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
Paula 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 Wolferts classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and 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.
In Mediterranean Vegetarian Feasts
, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; and more.
Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremeziandrsquo;s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish.
In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwaterandshy;ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendesandrsquo;s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiandccedil;a, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugalandmdash;fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey.
Engin Akin shares her culinary mastery and describes the evolution of Turkeyandrsquo;s diverse culture of food in Essential Turkish Cuisine
. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.
Featuring a wide range of large and small platesandmdash;from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmezandmdash;Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyandmdash;its bustling markets, its food, and its traditionsandmdash;Akin shares the countryandrsquo;s rich heritage and brings the spirit of Turkey into your kitchen.
About the Author
George Mendes is a Michelin-starred chef and owner of Aldea in New York City. Named one of Food and Wine magazineandrsquo;s ten andldquo;Best New Chefsandrdquo; in 2011, Mendes is regularly featured in national newspapers, magazines, and websites, along with television appearances, including a run on Bravoandrsquo;s Top Chef Masters. Genevieve Ko is a food writer who has coauthored cookbooks with several internationally renowned chefs. Ko is currently the contributing food editor at Health.