The Food of Morocco

Friday, December 30, 2011

Paula Wolfert talks about her new cookbook, The Food of Morocco—from tender Berber skillet bread to spiced harira, from chicken with preserved lemon and olives to steamed breast of lamb stuffed with couscous and dates. She explains the essential elements of Moroccan flavor and tells where to get hard-to-find ingredients.


Paula Wolfert

Comments [3]

al from New York

Oh, c'mon people! A little sense of humor?! A little sense of history?. Slavery was an institution on which most of humanity relied on for thousands of years. Slavery, for many, was the only means of survival and a chance to procreate. Slavery did not automatically mean cruelty. Indeed, in some societies humane treatment of slaves was considered mandatory. It's been said that whomever acquired a slave, has acquired himself a master. In our own, 'humane' society people are left to die hungry and homeless in the streets. Is that OK, since they are "FREE"? Finally, how about a little humility? When are we going to learn not to make a hasty judgements of a foreign culture and its values?

Dec. 31 2011 09:39 PM
SKV from NYC

This is really unpleasant to listen to.

Dec. 30 2011 01:22 PM

I am completely horrified that Leonard and his guest just joked about owning slaves. "Well it's easier to cook labor-intensive dishes if you have a lot of slaves," he said AND THEN THEY BOTH LAUGHED. WHY IS HE STILL ON THE AIR

Dec. 30 2011 12:57 PM

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