The Food of Morocco (Paula Wolfert) Pizza and Hakusai (Fermented Napa Cabbage)—

and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji

loaves of rich dough are rolled with chocolate

and longevity

most are natural and appealing to today's palate: melba sandwiches

Atelier Crenn is the debut cookbook of Dominique Crenn

The Food of Morocco (Paula Wolfert) Pizza and Hakusai (Fermented Napa Cabbage)—Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolferts classic, Couscous and Other Good Food from Moroccoa