10.6 X 8.3 X 1.2 in
27 Oct 2011
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
A soulful chef creates his first masterpiece
What Mourad Lahlou has developed over the last decade and a half at his Michelin-starredSan Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tirelessexploration of his curious mind. His book is anything but a dutifully authentic documentation of Moroccan home cooking. Yes, the great classics are all here thebasteeya, the couscous, the preserved lemons, and much more. But Mourad adaptsthem 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, andterrifically engaging text offer a rare blend of heat, heart, and palate.
Arriving in California from Marrakesh in 1985 to go to college, a homesick youngMourad Lahlou began to channel memories of watching his mother and aunts asthey 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 inmacroeconomics, but the lure of the kitchen pulled him from his doctorate, andhe 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, tointernational acclaim. In 2009, he won Iron Chef America by the largest margin inthe history of the show.
COOKING / Middle Eastern
COOKING / General