Tanjia Marrakchia

113 thoroughly researched recipes of traditional Moroccan food, with cultural insights and stories about the history of Moroccan cuisine. Jewish Moroccan cuisine is also featured, with some recipes that are disappearing from the landscape. More

Available ebook formats: epub

Words: 53,290
Language: Commonwealth English
ISBN: 9780980032376
About EP Lenderking

E.P. Lenderking is a passionate eater, energetic cook, global nomad, and prolific writer on all things gastronomic. Tasting his way around the world, with his palate acting as divining rod, he struck the mother lode in Marrakech. Seduced by the spices of the souks and tales of a thousand and one nights, yet puzzled by the dearth of writing on this noble cuisine, he set out to produce a book that in its breadth covered the major tenets of Moroccan cookery. As one of the figures behind Dar Les Cigognes, a luxury boutique hotel in Marrakech, he was naturally concerned with the kitchen, both its ups and downs. Seven years in the making, this book reflects the breadth of Moroccan cuisine, its Berber, Roman, Jewish, and Arab influences, and how it has evolved over time to become something uniquely its own. The author lives with his wife and two children between Italy, Morocco, Mexico, and Argentina.

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