Many aspects of Fes are unique to this old Muslim city, including the tasty Moroccan dishes, which since you eat with your hands sans silverware can be described as finger-linking good. Zette Guinaudeau-Fran offers some simple, and not so simple dishes with “Fez: Traditional Moroccan Cooking,” and suggests even more dishes in the follow-up book with J. E. Laurent and J.E. Harris, “Traditional Moroccan Cooking: Recipes from Fez.”

Food of course is only part of the culture of the city, and Titus Burckhardt and William Stoddat offer insight into the city’s unique past, and its impact from outside influences with “Fez: City of Islam (Islamic Texts Society).” Burckhardt has spent time in the city, and this book chronicles his experiences within this time, along with dozens of photographs from the city as it was in the 1930s.

The city’s past is revealed in great detail with “Fez in the Age of the Marinides,” by Roger Le Tourneau. He looks at the impact of the new city during the Marine Beni dynasty, which ruled the city from 1258-1465AD, marking their rise to power, as well as how the Black Death, which arrived in the ctiy in 1348 marked the beginning of the end.