The Food of Morocco (Paula Wolfert) Pizza Researched and written over the

Researched and written over the span of two years

Adulteration

and longevity

and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji

The Food of Morocco (Paula Wolfert) Pizza Researched and written over thePaula 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 Moroccoa