The Food of Morocco sicilian celebrates the book as an

celebrates the book as an object of meaning that will last the ages

the flavors of this cuisine are explored alongside fundamental recipes

René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes

a dinner party or celebration

The Food of Morocco sicilian celebrates the book as anLavishly illustrated with stunning color photographs, the definitive guide to Moroccan food by the undisputed queen of Mediterranean cooking, packed with tantalizing recipes and techniques for the modern cook. In The Food of Morocco, Paula Wolfert, the James Beard Hall of Fame author of the classic Couscous and Other Good from Morocco and the undisputed queen of Mediterranean cooking, brings to bear her unparalleled knowledge of, passion for, and deep