Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

The Food of Morocco

The Food of Morocco

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

By Paula Wolfert

Ecco Books, $45

A new book by the queen of Mediterranean cuisine is always cause for joy. This lavishly photographed volume puts the seductions of Morocco on full display: the food, of course, but also the colorful markets, the great old cities, the charming people, and the rugged terrain. Wolfert draws on her 50-year love a air with the country to fill this book with an unparalleled collection of authentic recipes and first-hand culinary knowledge. “This book is a distillation of everything I know about Moroccan cuisine,” she writes in her introduction. And what she offers here is personal. From salads, breads, and pastries to fancy couscous dishes and rustic, slow-cooked meat and vegetable tagines, these are the recipes she loves best, written with great care and an emphasis on the hows and whys of the cooking techniques.

Tasting Notes

Chicken with Fennel, Preserved Lemon, and Olives  (page 302) If you’re new to Moroccan food, this comforting stovetop braise offers a bright, savory introduction to one of the cuisine’s classic flavor combinations.

Butternut Squash and Tomato Soup (page 189) This dish counts on the richness of pistachios to give Genovese-style basil pesto a new slant. Tossed with al dente spaghetti and small, sweet shrimp, it’s at once familiar and different, and quite delicious.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.