Paula Wolfert: The Writer Who Brought Real Mediterranean Cooking to America
Before the Mediterranean diet became a trend, Paula Wolfert was already digging deep into the kitchens of Morocco, Turkey, and Southern France. Her books weren’t just filled with recipes—they were filled with people, places, and the kind of slow-cooked wisdom that doesn’t come from culinary school.
Paula Wolfert
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Paula Wolfert At a Glance:
🌍 Mediterranean food trailblazer
🇺🇸 Born in Brooklyn
📚 Author of groundbreaking cookbooks
🥘 Known for: Couscous, clay-pot cooking, preserved lemons
🧠 Advocate for brain health and Alzheimer’s awareness
💬 Deep researcher of food traditions and forgotten techniques
From New York to North Africa
Paula was born in Brooklyn, raised on deli fare and French classics. But her world changed after a trip to Tangier in the 1950s. That visit sparked a lifelong obsession with the real food of the Mediterranean—home kitchens, street stalls, and centuries-old techniques.
She trained with cookbook editor legends, but it was her time in Morocco that led to her first hit: Couscous and Other Good Food from Morocco (1973). From there, she wrote book after book that helped Americans explore regional cuisines that most had never heard of.
She didn’t just adapt recipes—she preserved them.
Paula Wolfert
Signature Dishes
Chicken with Preserved Lemon and Olives
A Moroccan classic Paula helped popularize in the U.S. Briny, slow-cooked, and full of citrus and spice.
Lamb Tagine with Prunes and Almonds
Another North African staple she brought to life—sweet, savory, and deeply comforting.
(Coming soon to Kitchen in the Med: my versions of both)
Chicken with Preserved Lemon and Olives
Her Impact on American Food Culture
Paula didn’t just tell us what to cook. She told us why it mattered. She helped turn couscous, harissa, and olive oil from foreign concepts into pantry staples. Her recipes weren’t quick—but they were real.
She influenced generations of chefs, writers, and home cooks by:
Championing traditional methods over modern shortcuts
Introducing slow-cooked, deeply spiced dishes to mainstream audiences
Making Mediterranean cooking feel human and timeless
Showing that food writing could be both scholarly and soulful
Paula Wolfert
Controversies & Bold Stances
Paula never chased the spotlight. She challenged it. She refused to write “easy” versions of recipes just to please publishers. She believed in honoring the people who taught her—and sharing their methods, not just their ingredients.
In her later years, after being diagnosed with Alzheimer’s, she became a vocal advocate for brain health and nutrition—urging people to cook more, think more, and live fully.
Paula Wolfert Unforgettable
What She’s Doing Now
Paula has stepped away from public life due to her diagnosis, but her legacy continues. Her books are still in print, her recipes still shared, and her approach still respected by chefs and food writers around the world.
Her influence helped lay the foundation for the Mediterranean movement in America long before it had a name.
Paula Wolfert The Food of Morocco
Get Inspired: Cook Like Paula Wolfert
Want to bring her rustic, rich flavors into your kitchen?
Try our upcoming recipes inspired by her work:
Chicken with Preserved Lemon and Olives (coming soon)
Lamb Tagine with Prunes and Almonds (coming soon)
FAQ
What is Paula Wolfert most famous for?
Writing groundbreaking Mediterranean cookbooks and introducing clay pot cooking to Americans.
Where is she from?
Born in Brooklyn, New York.
Did she go to culinary school?
No, she trained through fieldwork—learning from home cooks across the Mediterranean.
What’s her best-known cookbook?
Couscous and Other Good Food from Morocco.
Is she still writing?
She retired after being diagnosed with Alzheimer’s.
Did she influence other chefs?
Yes, countless chefs and food writers credit her as a major influence.
What’s her cooking style?
Traditional, slow-cooked Mediterranean—especially Moroccan and French regional food.
Has she received awards?
Yes, including the James Beard Foundation’s Cookbook Hall of Fame.
Is she involved in health advocacy?
Yes. In her later years, she raised awareness about Alzheimer’s and the importance of food in brain health.
Can I cook her food at home?
Absolutely. Her books are still available, and our versions are coming soon.
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Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
