Traditional Moroccan Cooking: Recipes from Fez

Front Cover
Royal College of General Practitioners, Jun 18, 2015 - Cooking - 208 pages
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the nation's culinary heart, the cooking has numerous influences – Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are 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.

Traditional Moroccan Cookingis 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.

'A jewel and an inspiration'
Deborah Madison

'A classic from which passion and enthusiasm come through on every page'
Claudia Roden

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LibraryThing Review

User Review  - soniaandree - LibraryThing

The recipes are actually correct, as I've tried them on my Moroccan in-law family. There are such classics as Tagines, Couscous, Choua, Bistilla, Harira and pastries, but beware of the quantities, as ... Read full review


Foreword by Claudia Roden
Authors Foreword
The Kitchen
Ras el Hanout
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About the author (2015)

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

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