Wolfert’s first foray into the lushly flavored North African cuisine, 1973’s Couscous and Other Good Food from Morocco, was inducted into the James Beard Cookbook Hall of Fame for good reason. This latest effort bolsters her credentials as America’s foremost authority on Moroccan food.
As gorgeous to flip through as it is delicious to cook from, the book is a comprehensive offering of authentic Moroccan cuisine, from couscous dishes and slow-cooked tagines to hearty harira and grilled brochettes. Her Beef Tagine with Roasted Cauliflower is an exceptionally satisfying dish, with complex, nuanced flavor that belies the recipe’s elegant simplicity. The seductively spiced salads that begin traditional Moroccan meals, like Wolfert’s Eggplant Zaalouk, are some of the tastiest light dishes you’ll find west of Marrakech.
GIVE THIS TO: Cooks who have visited Morocco, or anyone interested in authentic world flavors and techniques. —Tim Cebula