Morocco is the only place I know where there is nothing that I do not love...

{HISTORY}

...and so begins Paula Wolfert's 1973 cookbook, Couscous and Other Good Food from Morocco. A love affair written in recipes, Paula's engaging cookbook of her favorite Moroccan foods swirls with stories of the country's history, culture, and flavor, so much so that you'll feel like you've taken a little trip yourself by book's end, even if you have yet to make one single recipe.

Understanding that in the 1970s Moroccan food was considered very exotic cuisine to anyone outside of the country, Paula set out to write a book for American cooks - a way of introducing her home country to the North African country and cuisine that she loved so much. Gathering all her favorite recipes from Morocco, she adapted her cookbook for American kitchens, so the recipes that traditionally would have been made over coal fires in Morocco were instead adapted for ovens in Monterey or Minnesota or Maine.

With detailed step-by-step instructions, Paula illustrates how to make a variety of different dishes ranging from couscous to tagines to salads to kababs all accompanied by interesting details of where each recipe came from or unique preparation techniques involved. Now hailed as a classic kitchen bible, Couscous and Other Good Food from Morocco launched Paula Wolfert's career which has now spanned five decades. A beloved icon in the kitchens of home cooks and professionals across the globe, Paula is a leading expert in Mediterranean food.

{SPECIAL FEATURES}

- Published in 1973 

- 351 pages

- Illustrated throughout with color photographs by Paula's husband, Bill Bayer and with black and white illustrations by Sidonie Coryn, who also illustrated Julia Child's Mastering The Art of French Cooking books.

- Interesting recipes include Barley Brit and Fava Bean Couscous, Trid, Eggplant Salad, Bisteeya, Orannge and Grated Carrot Salad, Seared Lamb Kababs Cooked in Butter, Stuffed Vegetable Tagine, Couscous with Seven Vegetables in the Fez Manner, Chicken with Prunes Rif Style, Lamb with Quince,  Shredded Pastry with Almonds, Free Form Honey Cakes, and Middle Eastern Pudding

{CONDITION}

In lovely vintage condition. This cookbook is very clean and bright throughout with no cooking spots or stains. There is a section of pages that are slightly wrinkly at the bottom corner, most likely where some water spilled during the cooking process. The coverboards are very clean and spot-free, the spine is tight and all pages are intact.

{SIZE}

Measures 8.25" inches (length) x 8" inches (width) x 1" inch (thickness) and weighs just a smidge under 2lbs

 {FUN FACT}

And an interesting side note, at the start of her culinary career Paula was assistant to Dione Lucas, another favorite here in the Vintage Kitchen