(*NEW ARRIVAL*) (Moroccan) Wolfert, Paula. Couscous and Other Good Food from Morocco. Ghanaian empowering chefs of any level

empowering chefs of any level to think creatively and adapt recipes confidently for their own use

Their strategy for revising this edition was the same one Irma and Marion employed: Vet

When we think of fungi

A dedication to the magic of basil

(*NEW ARRIVAL*) (Moroccan) Wolfert, Paula. Couscous and Other Good Food from Morocco. Ghanaian empowering chefs of any levelIntro. by Gael Greene. Illus. with drawings by Sidonie Coryn, and from photographs. 9. 25x7", jacket. Larger Format Edition. NY: Harper & Row, [1973]. Paula Wolfert's first book. Wolfert is credited with introducing the tagine and clay pot cooking to Americans in the 1970's, and was inspired time and again by her travels to Morocco and the Eastern Mediterranean. Short tear to upper front jacket panel and spine head, else very good. (81) (1 at office)