Traditional Moroccan Cooking - Madame Guinaudeau New softcover cookbook Recipes from Fez
TRADITIONAL MOROCCAN COOKING
Recipes from Fez
by Madame Guinaudeau, foreword by Claudia Roden
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New small softcover book, 204 pages. First published 1958, this edition published 2008.
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the country's culinary centre, the cooking has numerous influences - Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are the famous couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry.
Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make Moroccan bread.
Moroccan food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match. Moroccan food is a unique blend of African, Arabian and European influences - the result is a cuisine characterised by its subtle scents, delicate flavours and elegant presentation.
Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.
Traditional Moroccan Cooking is a UK publication. All measurements are in imperial.
Traditional Moroccan Cooking: Recipes from Fez - Madame Guinaudeau
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