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, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.
Author: Paula Wolfert
Publisher: John Wiley & Sons Inc
Release Date: 2003-09-19
The noted food writer presents a sumptuous treasury of more than 150 authentic recipes with a Mediterranean flair, featuring traditional dishes from North Africa, the Eastern Mediterranean, Italy, Spain, and the South of France that use a slow-cooked, flavorful approach to great food.
Cumin is considered just as important as salt and pepper and is served at the Moroccan meal right alongside them. Author Barbara Sheen treats readers to a scrumptious blend of geography, history, health, daily life, celebrations, and customs of Morocco. Sidebars feature engaging country factoids as well as a number of recipes with easy-to-follow directions. Readers will be enchanted by the bright colors, enticing aromas, and unique flavors of Morocco.
Author: Brian Edwards
Publisher: Duke University Press
Release Date: 2005-10-07
Genre: Literary Criticism
Until attention shifted to the Middle East in the early 1970s, Americans turned most often toward the Maghreb—Morocco, Algeria, Tunisia, and the Sahara—for their understanding of “the Arab.” In Morocco Bound, Brian T. Edwards examines American representations of the Maghreb during three pivotal decades—from 1942, when the United States entered the North African campaign of World War II, through 1973. He reveals how American film and literary, historical, journalistic, and anthropological accounts of the region imagined the role of the United States in a world it seemed to dominate at the same time that they displaced domestic social concerns—particularly about race relations—onto an “exotic” North Africa. Edwards reads a broad range of texts to recuperate the disorienting possibilities for rethinking American empire. Examining work by William Burroughs, Jane Bowles, Ernie Pyle, A. J. Liebling, Jane Kramer, Alfred Hitchcock, Clifford Geertz, James Michener, Ornette Coleman, General George S. Patton, and others, he puts American texts in conversation with an archive of Maghrebi responses. Whether considering Warner Brothers’ marketing of the movie Casablanca in 1942, journalistic representations of Tangier as a city of excess and queerness, Paul Bowles’s collaboration with the Moroccan artist Mohammed Mrabet, the hippie communities in and around Marrakech in the 1960s and early 1970s, or the writings of young American anthropologists working nearby at the same time, Edwards illuminates the circulation of American texts, their relationship to Maghrebi history, and the ways they might be read so as to reimagine the role of American culture in the world.
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish – try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast.
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Author: John F. Mariani
Publisher: St. Martin's Press
Release Date: 2011-03-15
Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori