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The Food of Morocco

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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 ...

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The Food of Morocco
2012, Bloomsbury Publishing PLC, London

ISBN-13: 9781408827468

Hardcover

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The Food of Morocco
2011, Ecco Press, New York, NY

ISBN-13: 9780061957550

Hardcover

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