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 Traditional Moroccan Cooking, Recipes from Fez Claudia Roden (Introduction) • Madame Guinaudeau FOOD • 2000 • PAPER • 208 PAGES
Madame Guinaudeau's classic guide to Moroccan cuisine, first published in 1958, explores the rich culinary traditions of Fez with charming anecdotes, recipes, drawings and chapters on everything from choosing spices and preserving lemons to The Art of Making and Drinking Tea.
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