March/April: The Food of Morocco by Paula Wolfert
Somehow the first two month’s of this year have flown by and we already find ourselves welcoming in March. With the changing of the month’s comes time for us to welcome a new book to The Cookbook Guru.
For the next two months we are going to be delving into the wonderful world of Moroccan food, cooking from multi award winning author and cook Paula Wolfert’s The Food of Morroco (2012).
This book was suggested by one of our regular contributor’s Glenda, from The Passion Fruit Garden. I don’t think I can introduce this book any better than Glenda did back in August so make sure you check out her original post. For some foodie inspiration this is the fabulous Chicken with Dried Apricot and Pine nuts taken from Wolfert’s book and lovingly created by Glenda.
For those of us new to the book or to Wolfert, like me, what we need to know is that we are going to be inspired by spices, wonderful combinations of meat and vegetables, pulses, nuts and dried fruits all prepared or inspired by a true cookbook professional who is passionate about the food from Morocco.
For more about Paula Wolfert make sure you check out her website: http://www.paula-wolfert.com
If you’re seeking recipes and don’t have access to the book itself try hunting it down at your local library or alternatively I have found some recipes online on the following websites:
If you’re new to The Cookbook Guru then welcome! To be a part of this wonderful blogging collective simply post about your experience of cooking one of the recipes, be it an exact replica, inspired by or adapted from the book and make sure you make mention of The Cookbook Guru. Comment on this post below with a link to your post and it will be reblogged and shared with our members to be a part of the collective we create here in our little online book club. If you’re not sure what to talk about in your post, share with us not only your recipe and food, but your thoughts on the book, or the ease of creating the recipe and what you may have changed or adapted.
There is no limit or strict guidelines to how you share your experience, each of us take a different approach and are equally interested in what each other shares from their kitchen. Click here for more information if you’d like it, and please feel free to share this with anyone that you know that you think would be interested in joining in.
Happy Reading and Happy Cooking,