Mourad: New Moroccan

Front Cover
Artisan Books, Nov 15, 2011 - Cooking - 400 pages
"A soulful chef creates his first masterpiece"
What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully authentic documentation of Moroccan home cooking. Yes, the great classics are all here the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
 

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Great cookbook!

User Review  - curranth - Overstock.com

Im thrilled with this I got it for my son for Christmas and the variety of recipes was awesome. Everything from appetizers to main dishes I also got him a variety of spices to go with it now I cant wait for him to start cooking up a storm! Read full review

MOURAD: New Moroccan

User Review  - Kirkus

Authentic Moroccan cuisine as interpreted by one of America's up-and-coming young chefs.Many of the book's photos feature the handsome, tattooed author; perhaps he is deserving of such an homage: A ... Read full review

Contents

Cooking from Memory
1
Before You Start
13
Seven Things
18
Recipes
101
Basics
357
Index
382
Copyright

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About the author (2011)

Arriving in California from Marrakesh in 1985 to go to college, a homesick youngnbsp;Mourad Lahlou began to channel memories of watching his mother and aunts asnbsp;they prepared traditional Moroccan dishes at home. He started to cook for himself,nbsp;then for friends, and then for friends of friends. He completed a masterrsquo;s degree innbsp;macroeconomics, but the lure of the kitchen pulled him from his doctorate, andnbsp;he opened his first restaurant, in San Rafael, California, in 1997. He then opened the decidedly modern Aziza, named after his mother, in San Francisco in 2001, tonbsp;international acclaim. In 2009, he won Iron Chef America by the largest margin innbsp;the history of the show.

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