Traditional Moroccan Cooking: Recipes from Fez
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'
'A classic from which passion and enthusiasm come through on every page'
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LibraryThing ReviewUser 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
Ras el Hanout
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