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Moroccans have the right to be proud of their cooking, for there cannot be any doubt that this art reflects the degree of a nation’s civilisation. Dishes carefully and cleverly prepared, as pleasing to the eye as to the taste, contribute not only to our physical well-being but often have a most happy effect on our temper. The deepest depression vanishes at the sight of a really good meal.

Moroccan cuisine takes its place among the world’s most savoury and refined. In Moroccan cooking, as with other cuisines, one must distinguish between two sorts of dishes, those which are intended for important banquets, and are the work of professional chefs, and more modest ones which are cooked with loving care by the lady of the house.

Madame Guinaudeau has had the merit of arranging a most accurate list of recipes in use in Fez. She has tried out these recipes herself and made the most meticulous notes about both the preparation and the ingredients. Her book is not only compiled for the good housewife, it is a contribution to the history of this country and a document of great human interest. We know that such a work requires much patient research and the gift of sympathy and enthusiasm. Madame Guinaudeau has successfully accomplished a difficult task. We owe her our warmest thanks.

Ahmed Sefrioui