The Foods of Morocco
When I began my own exploration of Moroccan cooking some 18 years ago, my Moroccan in-laws and friends convinced me that no Moroccan cookbook in English could possibly be of use to me. Proper Moroccan cooking, they assured me, was learned by watching. And so that’s what I did for many years, until I finally began collecting Moroccan cookbooks as part of my work for About.com. The first book I acquired, Paula Wolfert’s Couscous and Other Good Food from Morocco (1973), was an epiphany for me. Not only was I genuinely surprised that good, authentic Moroccan recipes could indeed be found in print, but I was fascinated that Paula’s anecdotal accounts of life in Morocco rang true to some of my own experiences in Morocco some 40 years later. When I moved beyond the stories, there was a wealth of information to digest – so much, in fact, that I keep my now-worn copy of Couscous and Other Good Food on my desk and use it as a reference book. So it was with much anticipation that I waited for...