Rating: 
Summary: Belami
Review: Amazing book!! The recipes are authentiques and accurates!
Outstanding job.
YF
Rating:
Summary: Wonderful reciepes for delicious authentic food
Review: Amazing couscous with a heavenly light grain, succulent lamb tagine moist and sweet with apples and prunes, and hearty Harira soup are just tid bits of delights one can find in Paula Wolfert's book. Her reciepes are wonderful and easy to follow, beating an easy path to the deliciously lingering flavors of authentic Moroccan cuisine.
Rating: 
Summary: Just like mama makes
Review: An impressive, exstensively researched book. Paula Wolfert makes it very easy to cook Moroccan. Easy to follow recipes that make cooking a joy. My wife and I love this book and use it often when we entertain. My friends are always impressed with the food my wife prepares using Paula Wolfert's book, and I am too. I am Moroccan and my wife is American. Thumbs up for this treasure.
I could hardly put this book down. Just like my new morning brew made from soy beans. Taste like coffee, sans the caffeine, and contains no tannic acids. I have no more heartburn and that is something to write about. Google it online under "s oyfee".
Rating:
Summary: Authentic
Review: Having spent time with my future in-laws and extended family in Morocco, I find that this book captures the cuisine beautifully. When I'm in the states, I miss the wonderful aromas and tastes of the souks and foires, and these recipes take me back to Taza, Fez, Agadir, Marakesh, and Casablanca. I highly recommend it.
Rating:
Summary: The best and most authentic book on Moroccan food!
Review: I can not praise this book enough! It deserves more than 5 stars! The recipes are wonderful and truly AUTHENTIC; the ingredients are simple and easy to find in any market or store. And the recipes are delicious! They take me back to Morocco! I love the fact that the book is not only recipes but little facts, stories, adventures and knowledge about Morocco as well. It reads as a cookbook and a story book all in one! I envy all the years she got to spend there and the knowledge she learned from the other cooks in Morocco! This book is a MUST for anyone who loves to try different foods and especially if you have a Moroccan friend, fiance or husband. They will be suitably impressed with your skill and will wonder where you learned how to make the food! My husband absolutely loves that I have learned how to cook some dishes that he is used to eating in his homeland. I also recommend if you get this book, get Kitty Morse's as well; they go hand in hand like a set. You will have a good Moroccan food base to cook for quite some time to come!
Rating:
Summary: Belami
Review: I was taken on a business dinner to a Moroccan restaurant in the Bay Area where we removed shoes, given a large turkish towel, and sat on the floor on cushions. Among the exquisite food eaten and the tea and wine we drank was a pie dish, with layers of chicken and lemon and a cinannomon crust. I have yearned to have the dish again.Found it here in Wolfert's classic --- bisteeya! It is unbelievable. Dive in with your hands and its just the best. She even recommends how to do this. Besides the bisteeya, love the tagines,especially new to my taste, Fish Tagine with Celery in the Style of Safi (bamboo canes line the casserole) and the Lamb Tagine with artichokes, lemon and olives. Of course, the kabob offerings are world class and famous and delicious. Only wish (we are so spoiled) that this would have the normal color photos of the dishes that we're becoming so used to.)
Rating:
Summary: The definitive work on Moroccan food!
Review: I was taken on a business dinner to a Moroccan restaurant in the Bay Area where we removed shoes, given a large turkish towel, and sat on the floor on cushions. Among the exquisite food eaten and the tea and wine we drank was a pie dish, with layers of chicken and lemon and a cinannomon crust. I have yearned to have the dish again. Found it here in Wolfert's classic --- bisteeya! It is unbelievable. Dive in with your hands and its just the best. She even recommends how to do this. Besides the bisteeya, love the tagines,especially new to my taste, Fish Tagine with Celery in the Style of Safi (bamboo canes line the casserole) and the Lamb Tagine with artichokes, lemon and olives. Of course, the kabob offerings are world class and famous and delicious. Only wish (we are so spoiled) that this would have the normal color photos of the dishes that we're becoming so used to.)
Rating:
Summary: On my list of the Best Cookbooks of All Time
Review: Paula Wolfert is a perfectionist, a researcher, and a culinary journalist extraordinaire. She has managed to be invited into the kitchens of some incredibly talented Morroccan cooks, catching the ingredients before they hit the pan, measuring them, and writing them down for those of us who will never have the privilege of entering the inner sanctum of a Morroccan home.
Every recipe is detailed and authentic. Some may seem labor intensive, but doing all the steps makes a superior finished product. Skipping steps will get a tasty dinner on the table on a weeknight, whereas following all the steps will melt your heart and cause your taste buds to sing.
Rating:
Summary: Much More Than Just Couscous!!!
Review: Reading this book is a joy for a Moroccophile because Ms. Wolfert is so passionate about not only the foods of Morocco but the kingdom itself. Although her recipes for couscous, tagines, and desserts are often time-consuming (Moroccan cooks spend long time in their kitchen --- I reserve those dishes for a special dinner or dessert party), they always give excellent results. I have tried cooking couscous in the oven and in the microwave, but they didn't come close to the light and fluffy couscous I made with a couscousiere following her instruction. Her Moroccan salads can be assembled relatively quickly, and they make excellent side dishes for any Mediterranean-style meals.
A local Moroccan restaurant owner highly recommended this book.
Rating:
Summary: Very good foods indeed.
Review: Reading this book is a joy for a Moroccophile because Ms. Wolfert is so passionate about not only the foods of Morocco but the kingdom itself. Although her recipes for couscous, tagines, and desserts are often time-consuming (Moroccan cooks spend long time in their kitchen --- I reserve those dishes for a special dinner or dessert party), they always give excellent results. I have tried cooking couscous in the oven and in the microwave, but they didn't come close to the light and fluffy couscous I made with a couscousiere following her instruction. Her Moroccan salads can be assembled relatively quickly, and they make excellent side dishes for any Mediterranean-style meals.
A local Moroccan restaurant owner highly recommended this book.
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