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Moroccan cuisine the easy art of throwing together a pot
Paula Wolfert, renowned authority on Moroccan cooking, demonstrates how the cuisine blends spice, technique, and simple methods. She stresses taste memory, the indispensability of saffron, and that couscous is Moroccan pasta made from semolina.
MENTIONED IN THIS ARTICLE
Paula Wolfert
Mary Ann Reiter
Marge Thurman
Ottumwa
Wolfert
Iowa City
Chez Mimi Cooking School
Mrs. Wolfert
Morocco
New York Times
Craig Claiborne
Mimi Gormezano