The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world?s great cuisines, and in 2008 it was inducted into the Ja
Paula Wolfert?s name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of
