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throughout the ages and across the continents
such as colds
Chinese cooking techniques
There are also 100 delicious recipes to show readers how to put your well-sourced ingredients together to make the most amazing
(*NEW ARRIVAL*) (Moroccan) Wolfert, Paula. Couscous and Other Good Food from Morocco. West African throughout the ages and acrossIntro. by Gael Greene. Illus. with drawings by Sidonie Coryn, and from photographs. 9. 25x7", jacket. Larger Format Edition. NY: Harper & Row, [1973]. Paula Wolfert's first book. Wolfert is credited with introducing the tagine and clay pot cooking to Americans in the 1970's, and was inspired time and again by her travels to Morocco and the Eastern Mediterranean. Short tear to upper front jacket panel and spine head, else very good. (81) (1 at office)
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