Mourad: New Moroccan

Mourad: New Moroccan

by Mourad Lahlou
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Overview

Mourad: New Moroccan by Mourad Lahlou

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.

Product Details

ISBN-13: 9781579654290
Publisher: Artisan
Publication date: 10/27/2011
Pages: 400
Sales rank: 357,563
Product dimensions: 8.34(w) x 10.82(h) x 1.28(d)

About the Author

Arriving in California from Marrakesh in 1985 to go to college, a homesick young Mourad Lahlou began to channel memories of watching his mother and aunts as they prepared traditional Moroccan dishes at home. He started to cook for himself, then for friends, and then for friends of friends. He completed a master’s degree in macroeconomics, but the lure of the kitchen pulled him from his doctorate, and 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, to international acclaim. In 2009, he won Iron Chef America by the largest margin in the history of the show.

What People are Saying About This

Daniel Patterson

“This book is a treasure. It captures Mourad's intelligence and curiosity, and more importantly his warmth and generosity. The way he fuses memory and imagination shows what Californian cuisine can—and should—be.”

—Daniel Patterson, chef/owner of Coi and author of Aroma

Amanda Hesser

“Mourad works like a mad genius in the kitchen, churning through ideas until he lands on just the right combination of flavors, just the right textures—a dish that feels whole.”
—Amanda Hesser, cofounder of food52.com and author of The Essential New York Times Cookbook

Charles Phan

“Mourad’s food is soulful and tasty, grounded in tradition and innovation.”

—Charles Phan, chef/proprietor of The Slanted Door

José Andrés

“Recipes without stories never taste the same. Mourad's memories connect us to a faraway world. I'm from Spain, and after reading and cooking from this book, I understand even more about how Northern Africa has influenced my own food.”

–José Andrés, host of Made in Spain and author of Made in Spain: Spanish Dishes for the American Kitchen

José Andrés

“Recipes without stories never taste the same. Mourad's memories connect us to a faraway world. I'm from Spain, and after reading and cooking from this book, I understand even more about how Northern Africa has influenced my own food.”

–José Andrés, host of Made in Spain and author of Made in Spain: Spanish Dishes for the American Kitchen

Anthony Bourdain

“A superbly executed work on a style and subject we would all benefit from knowing more about.”

—Anthony Bourdain, host of Anthony Bourdain: No Reservations and author of Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Eric Ripert

Mourad: New Moroccan is an inspiration for the senses, you can almost smell and taste the food on the pages of the book. It highlights the culture, passion and pride of the Moroccan people in their food and enlightens us about the spices that make Moroccan food so exotic and delicious.”

—Eric Ripert, chef/co-owner of Le Bernardin, host of Avec Eric

Dorothy Hamilton

“Mourad takes his Moroccan heritage and creates a modern, sophisticated cuisine uniquely his own. I adore it.”

—Dorothy Hamilton, founder of the French Culinary Institute

Jacques Pépin

“Mourad Lahlou is a marvelous raconteur. His book is full of passion, a book from the heart. His cooking is simple but sophisticated, classic but creative and, more than anything, is true to the flavors, smells, and soul of Moroccan cuisine.”

—Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series

David Kinch

“A rarity—a self-taught chef with soul able to invigorate and modernize one of the world’s great cuisines.”

—David Kinch, chef/proprietor of Manresa

Thomas Keller

“The soul of Moroccan cooking, thoughtfully reimagined and generously shared.”

—Thomas Keller, chef/proprietor of The French Laundry and per se

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Mourad New Moroccan (PagePerfect NOOK Book) 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Greatbook with great stories to go with the recipes. Also somewhat educational in terms of history of dishes. Lots of the recipes take a long time and lots of rep to cook though so be prepared for a day od cooking. It is totally worth it!
Anonymous More than 1 year ago