Sonoma resident Paula Wolfert is the author of eight cookbooks, all considered classics. Among them: “Couscous and Other Good Food From Morocco,” “The Cooking of Southwest France,” and five books on Mediterranean cuisine including “Cooking of the Eastern Mediterranean.” She has won the Julia Child Award three times, the James Beard Award five times, the MFK Fisher Award, the Tastemaker Award, and will be honored in May with the Lifetime Achievement Award at the James Beard Foundation Awards.
This cannabis “fudge” recipe is an excerpt from Paula Wolfert’s first cookbook, “The Food of Morocco”:
“This innocent-looking candy was made in my presence in Morocco. At the time I didn’t write down exactly what Mohammed Mrabet… did, as Fatima, my housekeeper, kept muttering disapproving remarks into my ear.
“Later, searching out the proper proportions, I came upon