PAULA WOLFERT'S WORLD OF FOOD: A Collection of Recipes from her Kitchen, Travels and Friends by Paula Wolfert

PAULA WOLFERT'S WORLD OF FOOD: A Collection of Recipes from her Kitchen, Travels and Friends

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KIRKUS REVIEW

The all-inclusive title notwithstanding, Wolfert's latest cookbook remains centered on the Mediterranean region she has explored in her three earlier cookbooks. Like the others, this is vibrant with Wolfert's gusto for dark, earthy, peasant fare and informed by her passion for seeking out and studying the best cooks and most memorable dishes wherever she goes. Thus Wolfert has created a light, modern cassoulet and learned the secrets of a light caponata, found a bread salad she prefers to panzanella and a basil-tomato sauce she chooses over pesto, worked out an easy recipe for a Catalan ""black paella"" (the rice black with cuttlefish ink) and invented a ""succulent"" and ""honest"" ""expatriate ragout"" with pig's knuckles and calves' tongues, acquired more good duck recipes since doing duck in The Cooking of Southwest France (1983), and added some ""exquisite"" tagines, Moroccan salads, and couscous dishes to her repertoire since her knockout Moroccan Couscous book (1973). Once more, her exacting and enthusiastic quest for robust full flavor results in an irresistible collection.

Pub Date: Oct. 26th, 1988
Publisher: Harper & Row