The food of Morocco - Paula Wolfert

Paula Wolfert's name is synonymous with revealing the riches of
authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to
bear more than forty years of experience of, love of, and original
research on the traditional food of that country. The result is the
definitive book on Moroccan cuisine, from tender Berber skillet bread to
spiced hariria (the classic soup made with lentils and chickpeas), from
chicken with tangy preserved lemon and olives to steamed sweet and
savoury breast of lamb stuffed with couscous and dates. The recipes are
clear and inviting, and infused with the author's unparalleled knowledge
of this delicious food. Essays illuminate the essential elements of
Moroccan flavour and emphasise the accessibility of once hard-to-find
ingredients such as saffron, argan oil and Moroccan cumin seed.