Moroccan

* Couscous and Other Good Food from Morocco, Paula Wolfert, Harper & Row, 1973.

I have noted that couscous for very good reasons (it was the first “foreign” dish I ever sampled) is one of my favorite dishes. There is far more than couscous in Moroccan cooking, as Paula Wolfert so ably points out in this estimable volume. One of the great main courses in this world is something called b’steey (or b’stilla, bsteeya, and so on), a pigeon pie. That dish and scores of others, all tempting and stimulating to the soul as well as the taste buds, are included in this volume, the best of its kind on Moroccan cookery in English.