Читать книгу Traditional Moroccan Cooking - Madame Guinaudeau - Страница 4

The time has come to fix the tradition of cooking in Fez before it becomes too Europeanised. Fassi cuisine is composed chiefly of well-cooked meat simmering in spiced sauces heavy with oil and butter, sauces in which ginger and pepper mingle with honey and sugar; the part played by fruit and vegetables is reduced to a discreet accompaniment.

This tradition, coming from the Orient with Morocco’s Arabic conquerors, was impregnated, via Tetuan and Algiers, with the sweet and insipid perfume of Constantinople, passing again through Andalusia. Finally, there were added certain simple and nourishing dishes from the indigenous Berbers to produce the highly civilised cuisine to be found today among the wealthier inhabitants of Fez.

I offer this book which is the result of search and investigation, by smell, by touch and by taste, during more than twenty years among both the rich and the poor families of Fez.

The artist J.E. Laurent’s witty and expressive drawings bring alive the very spirit of Fez.

In this book the weights and measures given for a British and American readership have been adapted as follows:

2 lb 4 oz = 1 kilogram

1 oz = 30 grams

2 pints = 1 litre