The Food of Morocco sicilian René Redzepi digs deep into

René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes

a dinner party or celebration

award-winning marmalade-maker

the flavors of this cuisine are explored alongside fundamental recipes

The Food of Morocco sicilian René Redzepi digs deep intoLavishly illustrated with stunning color photographs, the definitive guide to Moroccan food by the undisputed queen of Mediterranean cooking, packed with tantalizing recipes and techniques for the modern cook. In The Food of Morocco, Paula Wolfert, the James Beard Hall of Fame author of the classic Couscous and Other Good from Morocco and the undisputed queen of Mediterranean cooking, brings to bear her unparalleled knowledge of, passion for, and deep