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Couscous and Other Good Food from Morocco

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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 ...

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Couscous and Other Good Food from Morocco
2019, Ecco Press, New York, NY

ISBN-13: 9780060913960

Trade paperback

Couscous and Other Good Food from Morocco
1973, HarperCollins Publishers, New York, NY

ISBN-13: 9780060147211

Hardcover

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