For a legend, Paula Wolfert is surprisingly accessible: Every day, she chats with the 2,100 members of her Moroccan Cooking group on Facebook, fielding questions like "What's so special about Moroccan cumin?" ("It's strong and delicious; it doesn't need toasting to bring out its flavor!") and "Is there a substitute for semolina flour when making Moroccan crêpes?" ("Durum atta flour can be purchased in Middle Eastern or Indian food stores").
- Paula Wolfert Rediscovers Marrakech
- Paula Wolfert’s Clay-Pot Guide
- A Lesson in Moroccan Flavors
- Thoroughly Modern Morocco
- Istanbul’s Impresario of Seafood
- The Secret to Real Mediterranean Flavor
- The Marrakech City Guide
Paula Wolfert first got Americans excited about Moroccan food back in 1973 with her groundbreaking Couscous and Other Good Food from Morocco. This month she releases an update with 100 new recipes, called The Food of Morocco. The dishes here—lake trout poached in a delicate preserved-lemon broth, spiced squash soup—are some great ones from the book.