Présentation de l'éditeur
Tanjia Marrakchia is a culinary adventure written to bring the glory of Moroccan cuisine to life. With over 120 recipes and filled with anecdotes, historical notes, and cultural insights, this book offers a complete overview of Moroccan gastronomy. Inspired by the diverse tapestry of flavours and dishes, the reader will be taken on a culinary tour of Morocco and its Empire, over time and across continents, to know what Moroccan cuisine is today. Conveniently written with temperatures in fahrenheit and celsius, universal weight measures, with tables of equivalents, and a glossary of culinary terms in Moroccan Arabic the book is easy to use for cooks everywhere. The recipes found in this compendium have been well researched and tested for the home kitchen.
Biographie de l'auteur
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. He is also the founder of the Sanssouci Collection cooking school which was voted in 2011 as the best Moroccan cooking school. 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, one of the leading boutique hotels 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 Lake Como, Marrakech, and Mexico.