书目

Couscous and Other Good Food from Morocco

内容简介

Sinceitwasfirstpublishedin1973,CouscousandOtherGoodFoodfromMoroccohasestablisheditselfastheclassicworkononeoftheworld’sgreatcuisines,andin2008itwasinductedintotheJamesBeardCookbookHallofFame.Fromthemagnificentbisteeyas(enormous,delicatepiescomposedoftissue-thin,butterylayersofpastryandvariousfillings)toendlessvarietiesofcouscous,PaulaWolfertrevealsnotonlytherichesoftheMoroccankitchenbutalsothevarietyandflavorofthecountryitself.Withitsoutstandingrecipes,meticulousandlovingresearch,andkeencommitmenttothetraditionsofitssubject,thisisoneofthoserarecookbooksthatareasvaluablefortheirgoodreadingasfortheirinspiredfood.Here,oneoftheworld'sgreatcuisinesislovinglyandmeticulouslypresentedbyanoutstandingauthorityonfood.

作者简介

PaulaWolfertisanexpertonMediterraneanfoodandtheauthorofninecookbooks,includingTheFoodofMorocco,MediterraneanClayPotCooking,TheSlowMediterraneanKitchen,andTheCookingofSouthwestFrance.WolferthaswontheJamesBeardAward,theJuliaChildAward,theM.F.K.FisherAward,andtheTastemakerAward,andwasafinalistfortheAndréSimonAward.AregularcolumnistforFood&Wine,WolfertlivesinSonoma,California.

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