I'm a sucker for Moroccan couscous. Actually, I love the light, fluffy goodness of couscous in most any Mediterranean cuisine, but there's something about Morrocan couscous cooked slowly and lovingly in a clay tagine that really makes my mouth water.
That's why I'm thrilled to announce that we're welcoming Paula Wolfert into our Food & Drink Book Club tomorrow and Thursday (Oct. 28 & 29), to chat live with the BN.com community! Paula is an expert in Mediterranean cuisine and has written five cookbooks, including Couscous and Other Good Food from Morocco, which our Food & Drink board moderator, Allison Fishman (Cook Yourself Thin), raves about.
Paula's latest book, Mediterranean Clay Pot Cooking, celebrates the art of cooking with ceramic pots—everything from cazuelas to Romertopf baking dishes to ordinary casseroles (and, of course, tagines). The book covers both techniques and recipes, and even includes slow cooker dishes, which is a huge selling point in my book.
Paula will be answering your questions about her books, recipes, cooking techniques, her travels to the Mediterranean, and anything else you can serve up. So be sure stop by the Food & Drink board—and bring your appetite for discussion!
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The inspiration:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.
The challenge:
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
A unique and amusing Christmas present for all food lovers
Enjoy
