Paula Wolfert – författare

A definitive guide to Moroccan cooking from a James Beard Award–winning author."A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America''s most knowledgeable food person and her books are full of insight, passion and brilliance." —Anthony Dias Blue, CBS Radio, New York"I think she''s one of the finest and most influential food writers in this country . . . one of the leading lights in contemporary gastronomy." —Craig ClaibornePaula 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 experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author''s unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.Lavishly photographed in full color, The Food of Morocco not only showcases Wolfert''s tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.

A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisinesPaula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking.Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way.Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.Mediterranean Clay Pot Cooking offers- Expert techniques and tips from Paula Wolfert, one of the world''s foremost authorities on Mediterranean cuisine and now on clay pots- An introduction to this ancient and modern-and practically foolproof-way of cooking- A thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use"- A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach GratinPaula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.

"An indispensible cookbook" this award-winning classic recipe book and travelogue of the region is now completely revised for the modern cook (Jeffrey Steingarten,Vogue).When Paula Wolfert''s The Cooking of Southwest France was first published in 1983, it became an instant classic. Wolfert''s recipes for cassoulet and confit changed the American culinary scene.Now, Wolfert has completely revised her groundbreaking book. In this edition, you"ll find sixty additional recipes—thirty totally new recipes, along with thirty updated recipes from Wolfert''s other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients.You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients—duck—including the traditional method for duck confit plus two new, easier variations. You''ll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.Evocative new food photographs, including sixteen pages in full color, now accompany the text. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, Wolfert captures the region''s living traditions and passion for good food. Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right."Bold and indefatigable . . . Wolfert writes recipes with such vivid and explicit instructions you might think you were really cooking in Toulousse." —New York Times Book Review