Paula wolfert, one of america's leading food writers, spent two years travelling extensively in morocco collecting recipes from private kitchens and restaurants, to fill this informative and mouth watering book. She spent hours talking to ordinary cooks in kitchens which were often remote and primitive, coaxing the exact detailsof traditional recipes out of men and women whose knowledge had been handed down through generations. The author cites the countrys fertility and wealth of produce as one of the elements that permits moroccan cooking to rank among the worlds best. And indeed many stylish restaurants such as momo and moro are now showing great interest in north african dishes by offering delicious, melting tagines, savoury couscous, spicy salads and artisan breads on their menus. Moroccan cuisine is one of those authoritative and readable cookery books which reveals not just a set of recipes but contributes to the understanding of the culture of a country.