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Traditional Moroccan cooking : recipes from Fez

Author: Zette Guinaudeau-Franc; J E Laurent
Publisher: London : Serif, 1994. ©1994
Series: William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways.
Edition/Format:   Print book : EnglishView all editions and formats
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, and exquisite pie made with a flaky pastry." "Capturing the atmosphere of Fez, cultural  Read more...
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Zette Guinaudeau-Franc; J E Laurent
ISBN: 1897959133 9781897959138
OCLC Number: 32258013
Notes: Includes index.
Description: 200 pages : illustrations ; 20 cm
Series Title: William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways.
Other Titles: Fès vu par sa cuisine.
Responsibility: Z. Guineaudeau ; translated from the French by J.E. Harris ; illustrations by J.E. Laurent.

Abstract:

"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, and 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."--BOOK JACKET.

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Linked Data


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