The Food of Morocco

Caroline Conran

Food writer

Of all her books, this is the one closest to the writer’s heart. She loves the people, the aromatic ingredients, the humming markets and the slow pace, and she worships the tagine, and is totally convincing when she tells us how to use this timeless clay-pot - to the point that one cannot wait to get the dusty thing off the top of the refrigerator, clean it up and start cooking a chicken with some olives and preserved lemons (home made of course). It is a huge and detailed work, and a brilliant one based on fifty years of travelling around the towns and villages of Morocco and finding out about the local food. It is her masterwork.

Brian Stewart

Podcast host

I’ve always been drawn to Paula Wolfert and other cookbook writers of her style—the Paula’s, Julia Child’s, Claudia Roden’s, and Diana Kennedy’s of the world. Paula’s deep love for Morocco, and its people and food, shines brightest in this book. Drawing on her decades of research, Paula writes with authority and admiration. It’s a huge volume, full of stunning photos and recipes. Any fan of Ottolenghi should know of Paula Wolfert’s works and early influence.

Cynthia D. Bertelsen

Writer and food historian

Paula Wolfert’s first Moroccan cookbook educated me when I lived in Morocco for two years. This newer version includes photographs of dishes and ingredients, making the book more helpful, even to someone who will never step foot in the country.

Lucy Malouf

Food writer and editor

A lifetime of travels and a deep love of place and people is distilled in this classic book on Moroccan cookery. All Wolfert’s books demonstrate her scholarship, but this probably my favourite. A definitive work.

Angela Clutton

Food writer

Such a beautiful book in terms of its recipes and pictures. A wonderful insight into the food and culture of this part of the world. If you like Ottolenghi or Moro, try this.

Letitia Clark

Food writer

Beautiful, exotic and evocative: packed with information and the most wonderful photographs and recipes. Inspired me to go to Morocco immediately.

Karen Taylor

Chef

She had ras Al Hanout analyzed at a lab and it's like reading a poem.

Jeff Potter

Author

Wonderful flavor combinations and technique notes

Celia Sack

Proprietress of Omnivore Books

Tracey Ryder

Co-founder of Edible Communities

Grace Young

Author

Joan Nathan

Cookbook author and food journalist

Itamar Srulovich

Co-chef and owner of Honey & Co.

Cynthia Nims

Food Writer and Culinary Consultant

Jonathan Hirshon

Food blogger and Tech PR

Yotam Ottolenghi

Chef and author

Somer Sivrioglu

Chef

Julee Rosso

Cook and food writer

Sabrina Ghayour

Cook and food writer

Urvashi Roe

Blogger, Owner of The Library Cafe