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. Read more...
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.
- ISBN-13: 9781579654290
- ISBN-10: 1579654290
- Publisher: Artisan Publishers
- Publish Date: October 2011
- Page Count: 389
- Dimensions: 10.7 x 8.3 x 1.4 inches
- Shipping Weight: 3.7 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-10-17
- Reviewer: Staff
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 Moroccan marketplace. Relocated in the U.S., Lahlou attempts to recreate from memory the beloved food of his childhood. By experimenting, he is able to replicate these meals with a twist—his own take on traditional Moroccan dishes that eventually become staples in his restaurant and are highlighted in this worthy collection. 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. Of special importance is couscous, which gets a chapter unto itself. He explains the culture surrounding this central ingredient, provides a buyer’s guide for those who buy commercially, and offers a lengthy section on how to roll and cook it at home. He also offers a wealth of recipes for appetizers, soups, breads including grilled flatbread and harissa rolls, fish, chicken, and lamb. Appealing side dishes include dry-fried okra with melted tomatoes, leek gratin, salt-roasted potatoes, and parsnip risotto. Lahlou provides an entertaining and appetizing guide to not only Moroccan dishes but the culture of Morocco as well and will introduce many readers to this intensely flavorful cuisine. (Oct.)
Gourmet Gifts Galore: Part II
If you want to put an English spin on your cooking, all you need to do is pick up Todd English’s elegant new cookbook, Cooking in Everyday English. Flavorful vinaigrettes, quickly made compound butters, sensational spice blends and a few choice condiments are English’s basic building blocks. Then he takes you through the gourmet gamut from cocktails and appetizers to desserts, with many intriguing variations on everyday standards—Semolina Polenta, Chicken Stroganoff, Corn Falafel, Bluefish Saltimbocca and Brownie Hash (no, not hash brownies)—all eminently doable in your own kitchen. Every recipe is lovingly illustrated with color photos of the necessary ingredients and the totally tempting finished dish. Brush up on your English and make great meals while you’re at it.
BAKER’S BEST FRIEND
If you or anyone on your holiday hit list starts quaking at the thought of baking, Caroline Breatherton’s lusciously illustrated, exactingly explained recipes in Illustrated Step-by-Step Baking serve up support for virtual beginners and inspiration for virtuosos and make it all a piece of cake. From Baked Alaska to Brioche, Cheese Soufflé to Chocolate Chestnut Roulade, more than 300 easy-to-follow, fail-proof recipes guide you through a banquet of baked treasures, sweet and savory. Twelve chapters, with 80 master recipes and 240 variations, offer edible ideas for brunch, picnics, parties, appetizer bites, children’s delights, fast fixes and make-ahead masterpieces.
Every once in a while, a fabulous cookbook shows up that takes you into an entirely new world. For me, these are books to read, to ponder, to lose yourself in; a source of intense culinary pleasure, but not necessarily everyday recipes. Mourad Lahlou’s beautiful debut cookbook, Mourad: New Moroccan, belongs in this exalted category. What he serves up here, and at his San Francisco restaurant, is his personal interpretation of Moroccan food, the best of his inventive riffing and innovative use of Northern Californian ingredients. The recipes are complex and intriguing; whether you prepare them or peruse them, you’ll be swept into the magic of Mourad’s Moroccan cuisine, and his short opening chapters on his seven essentials may change the way you season everything.
TOP PICK IN COOKBOOKS
Molly Stevens, author of the award-winning All About Braising, has done it again with All About Roasting, a new masterful master class on roasting that’s comprehensive, comprehensible and consummately usable. You’re in for a heated love affair with your oven as Stevens explains the roasting process, the principles behind the technique, the dialogue between the cook, the heat and the food, and then provides deliciously detailed recipes for everything from a classic Sear-Roasted Chateaubriand with Sauce Béarnaise, Cuban-Style Marinated Slow-Roasted Pork Picnic Shoulder and Panko-Crusted Roast Cod Fillets to Blasted Broccoli with Kalamata Vinaigrette and Brown-Sugar Roasted Pineapple.
ALSO IN BOOKPAGE
Don't miss Gourmet gifts galore: Part I.