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This ravioli cookbook features:
empowering chefs of any level to think creatively and adapt recipes confidently for their own use
richly-spiced meats
hazelnuts and chocolate (Lakes and Villa are masters of chocolate)
as well as growing mold cultures
(*NEW ARRIVAL*) (Moroccan) Wolfert, Paula. Couscous and Other Good Food from Morocco. Ghanaian This ravioli cookbook features:Intro. 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)
