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Traditional Moroccan Cooking: Recipes from Fez
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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 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.
'A jewel and an inspiration'
Deborah Madison
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.
'A jewel and an inspiration'
Deborah Madison
Azioni libro
Inizia a leggereInformazioni sul libro
Traditional Moroccan Cooking: Recipes from Fez
Descrizione
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 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.
'A jewel and an inspiration'
Deborah Madison
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.
'A jewel and an inspiration'
Deborah Madison
Informazioni sull'autore
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Recensioni
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 some recipes are for 15 people or more (because they are celebration dishes, like for weddings, etc.), so you need to adapt them accordingly. Otherwise, this is the most authentic Moroccan recipe book I could find and you can't go wrong by using it!
Rating: 5