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Mourad: New Moroccan Hardcover – October 27, 2011


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Mourad: New Moroccan + The Food of Morocco + Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking
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Product Details

  • Hardcover: 400 pages
  • Publisher: Artisan; 10.1.2011 edition (October 27, 2011)
  • Language: English
  • ISBN-10: 1579654290
  • ISBN-13: 978-1579654290
  • Product Dimensions: 10.7 x 8.3 x 1.4 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #56,313 in Books (See Top 100 in Books)

Editorial Reviews

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.

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Customer Reviews

I bought this book several months ago and browsed it when I got it.
nomadsheart
I recently purchased the Mourad's New Moroccan book and I have read it - cover to cover.
Thomas H. Snitch
There are beautiful pictures and the whole book tells a really great story.
Kara Patterson

Most Helpful Customer Reviews

45 of 49 people found the following review helpful By Claudia Sansone on December 6, 2011
Format: Hardcover
I haven't read a cookbook that I appreciated more than this one, maybe ever. I keep it next to my bed to steal a few more pages. The story is rich and has pulled my heartstrings. As a result, Morocco and Aziza are on my bucket list!

I am totally baffled by the couple of negative Amazon reviews that talk about the books focus on Mourad or his photos. This is a cookbook that is so much more than the traditional, recipe/dish photo format. It's the story about the journey of a chef, rooted in Morocco, but who developed his own style in California. It is personal and allows us to understand why he cooks the way he does. I for one like books that reach outside the norm, that let us understand the thought process behind the recipes. The photos have captured the spirit a brilliant chef (one that has been recognized by Michelin with a star for his restaurant Aziza). The book has received amazing press from the New York Times, Bon Appetit and Epicurious and many more publications. They have felt as I do and have listed this book among the top books of 2011, although for me it's one of the top books on my bookshelf!
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35 of 40 people found the following review helpful By Thomas H. Snitch on November 28, 2011
Format: Hardcover
I recently purchased the Mourad's New Moroccan book and I have read it - cover to cover. It is an astounding collection of history, family stories, a unique approach to self-taught cooking as well as a great collection of receipes.

Mourad has demystified what had previously been the challenges of Moroccan cooking. He has gone beyond the usual tangines and chickpea purees found in many cookbooks to instill a new sense of how to approach Moroccan dishes from a wholistic approach.

To be frank, many of his receipes have a long list of ingredients and some of the techniques he employs are not designed for the first time cook. However, if one truly wants to get a real hold on what is behind the history of Moroccan cooking, this is a must have book.

He is very careful to list all of his ingredients by weight and not volume. For this type of sophisticated cuisine, this is a necessary step and should not be seen as a burden. Mourad is extremely precise and, while an experienced cook can improvise, it would be best to carefully follow his instructions.

This is a book that should be enjoyed by the adventurous cook as well as those interested in North Africa, travel and good stories about a young man who taught himself to cook [all the while thinking about his mother and how she would react to how he was intrepreting the food of his youth].

The book itself is beautiful volune and would be a welcome holiday gift for those who wish to dive into a new cuisine. Get Mourad's book, some couscous and head into the kitchen.

Five stars all around.
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38 of 45 people found the following review helpful By Syzygies on December 21, 2011
Format: Hardcover Verified Purchase
Mourad: New Moroccan is essential reading for the international cook who has moved beyond recipes, but wants to participate in a modern conversation about food, and channel the techniques and thought processes of one of our most gifted and visionary chefs. Today that conversation includes other self-taught-with-influences chefs like Heston Blumenthal, or Chad Robertson of the Tartine bakery.

For me the first "conceptual" books in this vein were Tom Colicchio's "Think Like a Chef" and Paul Bertolli's "Cooking by Hand". Perhaps one recipe from Colicchio or Bertolli has made our regular rotation, but we haven't opened a can of tomatoes since Colicchio's book came out and we simplified and fixed his tomato conserve, to freeze each summer's crop. We grind our own flour for everthing, ever since Bertolli's book came out and we simplified and fixed his fresh pasta recipes. I expect a similarly profound influence from Lahlou's book. To be honest, I want to continue to make fairly traditional Moroccan dishes, but employing modern techniques and available ingredients. I don't need to convince restaurant diners to melt their credit cards over beautiful skyscraper plates, but the thinking that goes into these more formal dishes will be invaluable for executing the classics. As a rule I reject books about traditional cuisines that are too interpretative, including various other Moroccan tomes that I've seen, but Mourad: New Moroccan is a keeper.

The first, biographical introduction is a riveting, tears and laughter affair, an account of a life growing up around food in his traditional family home in the Marrakesh medina. One comes to understand why he shaved his head on his grandfather's passing. (And yes, the book offers several opportunities to confirm this, but no matter.
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10 of 10 people found the following review helpful By nomadsheart on August 15, 2012
Format: Hardcover Verified Purchase
I bought this book several months ago and browsed it when I got it. Lovely photos, introductions to the flavors of Moroccan food - such as Preserved Lemons, Ras al Hanous spice mix, Warqa, etc - which I anticipated. Reviewing the recipes, I noticed that Mr. Lahlou takes liberties with the traditions of Morocco, while still being respectful of the flavors, textures and vibrancy of what is perhaps my favourite cuisine.

I put the book down and did not think about it again for some time. When I picked it up and read it in earnest, I am completely amazed at both the complexity and thought that is contained in the recipes. Each flavor leading to another, blending techniques of Morocco with the capacities of most (good to excellent) home cooks. Make no mistake: this is not a book for beginners. Many of the recipes require several steps in the preparation (making the spices, salting/marinating and resting meats overnight) or are quite straight-forward but have exceptionally complex accompaniments (Braised Beef Cheeks is quick enough to cook, but preparing the meat requires forethought of a day or so and the accompanying Carrot Jam takes 10 hours to complete). For those willing to invest the time, however, the rewards are exceptional.

Multi-layered and multi-dimensional food with an incredible punch are within your grasp. Food that is beautiful and yet even more delicious. I find that many of the techniques and ideas that Mr. Lahlou has incorporated in the book are refinements of my already aggressive home-kitchen skills - and ones which I am glad to add to my skill set moving forward.

I am grateful to have this book as an addition to my collection of Moroccan cooking. If you are seeking a compendium of traditional Moroccan recipes, you should look to Paula Wolfert.
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