Traditional Moroccan Cooking: Recipes from Fez (Serif) (Paperback)

~ Guinaudeau Z. (Author), J. E. Harris (Translator), J. E. Laurent (Contributor)

Editorial Reviews

Review

"A jewel and an inspiration." -- Deborah Madison

Product Description

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.

Product Details

• Paperback: 200 pages
• Publisher: Serif Publishing; 3rd edition (March 2004)
• Language: English
• ISBN-10: 1897959435
• ISBN-13: 978-1897959435
• Product Dimensions: 7.6 x 4.9 x 0.7 inches
• Shipping Weight: 8.5 ounces (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,418,666 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Hidden food-writing jewel, November 17, 2008

By	Christopher Miller (St. Augustine, FL) - See all my reviews (REAL NAME)

Improbably, I found this book at the bookstore at the Moroccan Pavilion at Disney's Epcot Center, Florida.

I feel that in terms of intellegence, authenticity, sense of place and time, and pleasurability of reading on par with great food classics such as Fisher's The Art of Eating. The best food writing and cookery books are written by wisest souls; I'd say you're in good hands here.

I admit, I cannot comment on the results of following the recipes, having not yet tried them. I'd guess that for cooks experienced of sound technique enough context is given to reproduce dishes given, and the intellegent voice of the author gives me confidence that the recipies are as carefully relayed and credible as the text.

As a window to a different world of flavors, ingredients, etc., e.g. the sense and sensibility of Moroccan cuisine, it is of the finest.

0 of 1 people found the following review helpful:

2.0 out of 5 stars Good for the traveller, bad for a cook, June 10, 2008

By	D B Crisp "cd singles collector" (Aus) - See all my reviews

this would make a great book to know what you are eating if you went to morocco, it has all the weird ingredients and traditional cooking methods.

this is then also its big downfall. the recipies all call for these traditional implements with no substitutions given, the only one people may even have heard of is a tagine.

Most of the recipes are catered to serve upwards of ten people with many weird ingredients, there are even recipes for sheeps head stews and camel!! (also i hope you like mutton)

Finally the translations are hard to understand in many parts, either vital words or explanations have been entirely omitted. if you can work around all of this some of the recipes are nice, however in order to make them small family sized portions you make everything 1/4 and find yourself using miniscule amounts of spices for example to keep the ratios right, then you dont get the righ taste!!!

overall do not buy unless your going to morocco or have a family of 12 that like mutton