Fes vu par sa cuisine
- Year
- 1958
- Era
- 20th century
- Origin
- Morocco · Middle East
- Language
- French
- Category
- Middle East
Fes vu par sa cuisine, compiled by Madame Z. Guinaudeau and issued in 1958 by Éditions J.E. Laurent, offers a French-language portrait of the culinary traditions of Fez at the close of the French Protectorate era. Drawing on access to the kitchens of established Fassi households, it records bastilla, tagines, couscous and pastries with rare ethnographic attention, and remains a foundational reference for Moroccan gastronomy in European libraries.
Cooking from this book
Bastila (pastilla)
Signature dishNo book conveys the refinement of Fassi cuisine quite like Madame Guinaudeau's, and her account of bastila has become the touchstone reference in French for this celebrated dish. A vast, paper-thin pie of layered warqa pastry enclosing shredded pigeon, eggs simmered in spiced broth, and almonds, it is finished with cinnamon and sugar on a golden crust. Through her pages, this contrast of savoury and sweet came to symbolise the courtly tables of Fes for generations of European readers.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
