Wolfert, Paula.
Summary: 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,...
Format: text
Publisher / Publication Date: HarperCollins 2001
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.596 WOLWolfert, Paula.
Summary: Presents almost two hundred recipes for Moroccan dishes, including salads, breads, main dishes, soups, desserts, and beverages--
Format: text
Publisher / Publication Date: Ecco 2011
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