Cover image for Traditional Moroccan cooking : recipes from Fez
Title:
Traditional Moroccan cooking : recipes from Fez
Author:
Guinaudeau-Franc, Zette.
Personal Author:
Uniform Title:
Fes vu par sa cuisine. English
Publication Information:
London : Serif, [2003]

©2003
Physical Description:
200 pages : illustrations ; 20 cm
General Note:
Translation of: Fès vu par sa cuisine.

Includes index.
Language:
English
ISBN:
9781897959435
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
TX725.M8 G85 2003 Adult Non-Fiction Non-Fiction Area
Searching...

On Order

Summary

Summary

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.

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.