Moroccan Grilled and Roasted Meats and their Accompaniments

by EP Lenderking

Overview

How to grill meats the Moroccan way. Contains 12 recipes that have been chosen to demonstrate the key techniques associated with preparing Moroccan grilled meat, including the famous Moroccan roast or pit barbecue "Mechoui", dry spice rubs, wet marinades and sauces, grilled minced meat "kefta" and a delicious onion accompaniment. These recipes have previously appeared in the book Tanjia Marrakchia: Culinary Adventures at Dar Les Cigognes, which is available as a hard cover or paperback book.

Product Details

BN ID:	2940045923132
Publisher:	EP Lenderking
Publication date:	05/04/2014
Sold by:	Smashwords
Format:	eBook
File size:	152 KB

About the Author

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.