Mourad: New Moroccan (Hardcover)
On Our Shelves Now
December 2011 Indie Next List
“Foodies and book-lovers rejoice! Lahlou's new book is the perfect title for you holiday gift list. This cookbook reads like a memoir, with an engaging introduction by the self-taught chef, several special sections to help the home cook get started, and more than 100 recipes that are perfectly presented, all interspersed with beautiful food and location photographs. You'll want to read this cookbook from start to finish, but save time for cooking -- the food is delicious!”
— Roni K. Devlin, Literary Life Bookstore & More, Inc., Grand Rapids, MI
"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 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.
Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious ecole Lenotre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.
She is the author of "Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Pure Dessert", and "Chocolate Holidays". Her newest book, Seriously Bitter Sweet, is a complete revision of her 2003 IACP-prize-winning Bittersweet.
Susie Heller, executive producer of PBS's "Chef Story", has produced award-winning television cooking series and co-authored numerous award-winning books, among them "The French Laundry Cookbook" by Thomas Keller and "Bouchon" by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.