Mourad by Mourad Lahlou
New Moroccan

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Synopsis

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.
 

About Mourad Lahlou

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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.
 
Published October 27, 2011 by Artisan. 400 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Mourad

Kirkus Reviews

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As a California chef, the author writes about having to find a middle ground between fresh West Coast fare and the Moroccan propensity for heavy sauces and spices.

Oct 15 2011 | Read Full Review of Mourad: New Moroccan

Publishers Weekly

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Lahlou, chef and owner of the highly acclaimed San Francisco restaurant Aziza, was inspired by a large extended family, most notably his grandfather who fostered a love for food in the stalls of the M

Oct 14 2011 | Read Full Review of Mourad: New Moroccan

Publishers Weekly

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For food enthusiasts unfamiliar with Moroccan dishes, Lahlou includes a handy section on key ingredients and staples of the cuisine including balsamic cranberries, pickled green strawberries, preserved lemons, and more.

Oct 17 2011 | Read Full Review of Mourad: New Moroccan

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Nov 01 2011 | Read Full Review of Mourad: New Moroccan

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