Paula Wolfert's Books

The Food of Morocco

By: Paula Wolfert

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Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.

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Page Count

532

Publisher

A&C Black

Published Date

ISBN 10

1408827468

ISBN 13

9781408827468

Couscous and Other Good Food from Morocco

By: Paula Wolfert

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Couscous and Other Good Food from Morocco

By: Paula Wolfert

One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself. "The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco." -Gael Green North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

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Page Count

422

Publisher

Harper Collins

Published Date

ISBN 10

0062047981

ISBN 13

9780062047984

The Cooking of Southwest France

Recipes from France's Magnificent Rustic Cuisine

By: Paula Wolfert

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The Cooking of Southwest France

Recipes from France's Magnificent Rustic Cuisine

By: Paula Wolfert

An indispensable cookbook." - Jeffrey Steingarten, Vogue When Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it. Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped. You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients - duck - including the traditional method for duck confit plus two new, easier variations. Other recipes include such gems as Chestnut and Cepe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream. Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text. Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food. Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.

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Page Count

496

Publisher

Wiley

Published Date

ISBN 10

076457602X

ISBN 13

9780764576027

Unforgettable

The Bold Flavors of Paula Wolfert's Renegade Life

By: Emily Kaiser Thelin,Paula Wolfert

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Unforgettable

The Bold Flavors of Paula Wolfert's Renegade Life

By: Emily Kaiser Thelin,Paula Wolfert

A biographical cookbook about legendary food authority Paula Wolfert, featuring 50+ of her most unforgettable recipes."--publisher's description.

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Page Count

329

Published Date

ISBN 10

1681882221

ISBN 13

9781681882222

The Cooking of Southwest France

Recipes from France's Magnificient Rustic Cuisine

By: Paula Wolfert

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The Cooking of Southwest France

Recipes from France's Magnificient Rustic Cuisine

By: Paula Wolfert

“An indispensable cookbook.” —Jeffrey Steingarten, Vogue When Paula Wolfert’s The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert’s recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it. Now, Wolfert has completely revised her groundbreaking book. In this edition, you”ll find sixty additional recipes—thirty totally new recipes, along with thirty updated recipes from Wolfert’s other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped. You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients—duck—including the traditional method for duck confit plus two new, easier variations. Other recipes include such gems as Chestnut and Cèpe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You”ll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream. Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text. Connecting the 200 great recipes is Wolfert’s unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food. Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.

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Page Count

501

Publisher

HarperCollins

Published Date

ISBN 10

054418601X

ISBN 13

9780544186019

Mediterranean Clay Pot Cooking

Traditional and Modern Recipes to Savor and Share

By: Paula Wolfert

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Mediterranean Clay Pot Cooking

Traditional and Modern Recipes to Savor and Share

By: Paula Wolfert

A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking. Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way. Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts. Mediterranean Clay Pot Cooking offers Expert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay pots An introduction to this ancient and modern-and practically foolproof-way of cooking A thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use" A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach Gratin Paula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.

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Page Count

371

Publisher

HarperCollins

Published Date

ISBN 10

0544178831

ISBN 13

9780544178830

Paula Wolfert's World of Food

A Collection of Recipes from Her Kitchen, Travels, and Friends

By: Paula Wolfert

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Paula Wolfert's World of Food

A Collection of Recipes from Her Kitchen, Travels, and Friends

By: Paula Wolfert

Two hundred recipes noted for their earthy flavor, richness without heaviness, and new cooking techniques includes such delicacies as chestnut salad with walnuts and pancetta.

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Page Count

386

Publisher

HarperCollins Publishers

Published Date

ISBN 10

0060159553

ISBN 13

9780060159559

The Food of Morocco

By: Paula Wolfert

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The Food of Morocco

By: Paula Wolfert

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532

Publisher

A&C Black

Published Date

ISBN 10

1408827468

ISBN 13

9781408827468

Black & White & Noir

America's Pulp Modernism

By: Paula Rabinowitz

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Black & White & Noir

America's Pulp Modernism

By: Paula Rabinowitz

Black & White & Noir explores America's pulp modernism through penetrating readings of the noir sensibility lurking in an eclectic array of media: Office of War Information photography, women's experimental films, and African-American novels, among others. It traces the dark edges of cultural detritus blowing across the postwar landscape, finding in pulp a political theory that helps explain America's fascination with lurid spectacles of crime. We are accustomed to thinking of noir as a film form popularized in movies like The Maltese Falcon, The Big Sleep, and, more recently, Quentin Tarantino's Pulp Fiction. But it is also, Paula Rabinowitz argues, an avenue of social and political expression. This book offers an unparalleled historical and theoretical overview of the noir shadows cast when the media's glare is focused on the unseen and the unseemly in our culture. Through far-ranging discussions of the Starr Report, movies such as Double Indemnity and The Big Heat, and figures as various as Barbara Stanwyck, Kenneth Fearing, and Richard Wright, Rabinowitz finds in film noir the representation of modern America's attempt to submerge and mask its violent history of racial and class anatagonisms. Black & White & Noir also explores the theory and practice of stilettos, the ways in which girls in the 1950s viewed film noir as a secret language about their mothers' pasts, the extraordinary tone-setting photographs of Esther Bubley, and the smutty aspect of social workers' case studies, among other unexpected twists and provocative turns.

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Page Count

492

Publisher

Columbia University Press

Published Date

ISBN 10

0231506147

ISBN 13

9780231506144

American Pulp

How Paperbacks Brought Modernism to Main Street

By: Paula Rabinowitz

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American Pulp

How Paperbacks Brought Modernism to Main Street

By: Paula Rabinowitz

A richly illustrated cultural history of the midcentury pulp paperback "There is real hope for a culture that makes it as easy to buy a book as it does a pack of cigarettes."—a civic leader quoted in a New American Library ad (1951) American Pulp tells the story of the midcentury golden age of pulp paperbacks and how they brought modernism to Main Street, democratized literature and ideas, spurred social mobility, and helped readers fashion new identities. Drawing on extensive original research, Paula Rabinowitz unearths the far-reaching political, social, and aesthetic impact of the pulps between the late 1930s and early 1960s. Published in vast numbers of titles, available everywhere, and sometimes selling in the millions, pulps were throwaway objects accessible to anyone with a quarter. Conventionally associated with romance, crime, and science fiction, the pulps in fact came in every genre and subject. American Pulp tells how these books ingeniously repackaged highbrow fiction and nonfiction for a mass audience, drawing in readers of every kind with promises of entertainment, enlightenment, and titillation. Focusing on important episodes in pulp history, Rabinowitz looks at the wide-ranging effects of free paperbacks distributed to World War II servicemen and women; how pulps prompted important censorship and First Amendment cases; how some gay women read pulp lesbian novels as how-to-dress manuals; the unlikely appearance in pulp science fiction of early representations of the Holocaust; how writers and artists appropriated pulp as a literary and visual style; and much more. Examining their often-lurid packaging as well as their content, American Pulp is richly illustrated with reproductions of dozens of pulp paperback covers, many in color. A fascinating cultural history, American Pulp will change the way we look at these ephemeral yet enduringly intriguing books.

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Page Count

408

Publisher

Princeton University Press

Published Date

ISBN 10

0691173389

ISBN 13

9780691173382

Young People and Work

By: Assoc Prof Janis Bailey,Assoc Prof Paula McDonald,Dr Robin Price,Professor Barbara Pini

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Young People and Work

By: Assoc Prof Janis Bailey,Assoc Prof Paula McDonald,Dr Robin Price,Professor Barbara Pini

This edited book brings together empirical studies of young people in paid employment from a variety of disciplinary perspectives and in different national settings. In the context of increasing youth labour market participation rates and debates about the value of early employment, it draws on multi-level analyses to reflect the complexity of the field. Each of the three sections of the book explores a key aspect of young people's employment: their experience of work, intersections between work and education, and the impact of other actors and institutions. The book contributes to broadening and strengthening knowledge about the opportunities and constraints that young people face during their formative experiences in the labour market. This book will be required reading for all those working in the fields of sociology, employment relations and education

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Page Count

310

Publisher

Ashgate Publishing, Ltd.

Published Date

ISBN 10

140949487X

ISBN 13

9781409494874

The Cooking of Southwest France

Recipes from France's Magnificient Rustic Cuisine

By: Paula Wolfert

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The Cooking of Southwest France

Recipes from France's Magnificient Rustic Cuisine

By: Paula Wolfert

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501

Publisher

HarperCollins

Published Date

ISBN 10

054418601X

ISBN 13

9780544186019

The Cooking of South-West France

By: Paula Wolfert

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The Cooking of South-West France

By: Paula Wolfert

Explores the cuisine of South-West France, looks at traditional ingredients, and features over 150 recipes from both local home cooks and renowned French chefs. New Edition.

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Page Count

320

Published Date

ISBN 10

1902304136

ISBN 13

9781902304137

Book's by Paula Wolfert

The Food of Morocco

The Food of Morocco

Couscous and Other Good Food from Morocco

Couscous and Other Good Food from Morocco

The Cooking of Southwest France

The Cooking of Southwest France

Unforgettable

Unforgettable

The Cooking of Southwest France

The Cooking of Southwest France

Mediterranean Clay Pot Cooking

Mediterranean Clay Pot Cooking

Paula Wolfert's World of Food

Paula Wolfert's World of Food

The Food of Morocco

The Food of Morocco

Black & White & Noir

Black & White & Noir

American Pulp

American Pulp

Young People and Work

Young People and Work

The Cooking of Southwest France

The Cooking of Southwest France

The Cooking of South-West France

The Cooking of South-West France

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