Traditional Moroccan Cooking: Recipes from Fez

by Z. Guinaudeau

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 perfect Moroccan bread. This is the ideal introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city.

Genres: Cookbooks

208 pages, Paperback

First published March 1, 2004

Reviews

[Marleene · Rating 3 out of 5]

Mme Guidaudeau paints a loving portrait of the food, markets, sights, smells and sounds of Fes in the 1950's. This is a delightful read, especially for anyone who has visited Morocco or who has only traveled there through books and dining experiences. The author moved to Fes in 1929 where her husband worked as a physician for over thirty years, and this book is the result of her observations and experiences.

In no way a comprehensive examination of Moroccan cuisine, it is of historical and culinary interest and is noted to be the first written compilation of Moroccan food since an "anonymous
compilation of Maghrebi and Andalusian recipes appeared in Arabic in Spain in the twelfth century."

The only troubling aspect of the book - is that very often quantities and proportions are left to the readers inclination. For example, a recipe for radish salad reads: "Grate several long red-skinned radishes which have been washed but not peeled. Sprinkle heavily with sugar, mix in a peeled orange cut into small pieces, add lemon juice and a pinch of salt." This works for me - but may not work for a more timid or compulsive personality.

This is definitely a welcome addition for the historically inclined and for anyone interested in the cuisines of North Africa.