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Mourad Lahlou

Mourad: New Moroccan Hardcover – October 27, 2011

by Mourad Lahlou (Author)

138 ratings

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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.

Print length

400 pages
Language

English
Publisher

Artisan
Publication date

October 27, 2011
Dimensions

8.31 x 1.19 x 10.94 inches
ISBN-10

1579654290
ISBN-13

978-1579654290
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Editorial Reviews

Review

Winner, Northern California Independent Booksellers Book of the Year Award for Food Writing

Best Cookbooks of the Year, Good Morning America

Best Books of the Year, Publishers Weekly

“Intoxicating.”
—San Francisco Chronicle

“Every once in a while, a fabulous cookbook shows up that takes you into an entirely new world. . . . Mourad Lahlou’s beautiful debut cookbook, Mourad: New Moroccan, belongs in this exalted category.
—BookPage

“Lahlou takes Moroccan classics, such as couscous and preserved lemons, and adapts them in new and unusual ways.”
—Publishers Weekly, starred review

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.

Product details

Publisher ‏ : ‎ Artisan; First Edition (October 27, 2011)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 1579654290
ISBN-13 ‏ : ‎ 978-1579654290
Item Weight ‏ : ‎ 3.7 pounds
Dimensions ‏ : ‎ 8.31 x 1.19 x 10.94 inches

Best Sellers Rank: #240,987 in Books (See Top 100 in Books)
- #65 in African Cooking, Food & Wine
- #118 in Middle Eastern Cooking, Food & Wine
- #168 in Gourmet Cooking (Books)

Customer Reviews:
138 ratings

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3 star		5%
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Top reviews from the United States

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Chris P

Outstanding!

Reviewed in the United States on May 31, 2017

Verified Purchase

This is an outstanding book, offering an authentic take on cooking Moroccan food in the USA. The author is a Moroccan native with an almost Zen-like take on the essence of Moroccan food without access to a Moroccan souk. The chapter on couscous alone is worth the purchase price and more.

It is on a par, IMO, although in a different and definitely more modern way, to Paula Wolford's tour de force on the subject, Couscous and other good food from Morocco, which I personally own and use regularly.

Mourad's New Moroccan should be a serious contender for a James Beard award

Major props to Chef Lahlou, and thank you for the wonderful meals!

14 people found this helpful

Helpful

nomadsheart

Deceptively Complex and Modern

Reviewed in the United States on August 15, 2012

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. However, if you are adventurous and up to the work that such food entails, Mr. Mourad in his New Moroccan offers you a glimpse of the next level of Moroccan cooking. Buckle your seatbelts! It's going to be a delicious ride.

33 people found this helpful

Helpful

Sylvia C. McBurnie

Authentic Recipies

Reviewed in the United States on May 31, 2019

Verified Purchase

I liked that the book told a wonderful story about the authors memories surrounding the preparation and cooking of the recipes. This book not only presents recipes, it also walks you through how to shop for the spices and other ingredients. After reading the book I felt that I VISITED MOROCCO and learned how to cook the food of its people. Recommend this book.

3 people found this helpful

Helpful

duncan

book arrived quickly and looks like new.

Reviewed in the United States on June 4, 2018

Verified Purchase

book arrived quickly and looks like new......it is a lovely book to have on a coffee table and interesting historically...and tho it is beautifully written it is a bit ... too complex for me to be used as a cook book....that's why the 3 stars.....sorry.....

2 people found this helpful

Helpful

Californiamom

My absolute favorite cookbook of all time!

Reviewed in the United States on November 17, 2013

Verified Purchase

My family and I have been going to Aziza (Mourad's restaurant) since 2007 and have savored every mouthful. We have witnessed its evolution from a nice neighborhood place with hearty soulful Moroccan food to the gastronomic creative force it is today, without losing its integrity or forsaking its best dishes like the basteeya or lamb shanks. So, I was thrilled when I received this beautiful cookbook as a birthday present last week. And I have barely put it down since then (only to make lamb shanks, spiced prunes, preserved lemons, etc...). Not only are the completed dishes delectable, but Mourad's methodical instruction is exquisitely precise and in the best format I've seen in any cookbook (and I have at least 50). And includes wonderful technique tips as well, such as how to properly handle phyllo so it doesn't dry up or curl when cooked. His description of the origin of many of the dishes and his childhood memories of learning to cook from his grandparents will transport you there.
We all have favorite recipes we go to for comfort foods and other ones for entertaining; the recipes in this book hit both categories at once.

12 people found this helpful

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Jim gardner

I loved this book!

Reviewed in the United States on August 8, 2019

Verified Purchase

I really love cookbooks you can read, and that tell stories about the life of the author. Chef Mourad really paints a wonderful picture of his up bringing and the treasure his family made on his life. The recipes of course are great as well. When you cook them, because of his wonderful stories, you feel like you are sharing with his family. Great book!!

3 people found this helpful

Helpful

Julie

Inspiring!

Reviewed in the United States on March 24, 2014

Verified Purchase

Obsessed. I live near Lahlou's restaurant Aziza, and it deserves all of the accolades it has received. If you live in, near, or have a chance to visit SF, Aziza is a must.
Some of the dishes found on the menu (which rotates frequently) are in this book. I particularly fell in love with a piquillo almond spread at the restaurant and was delighted the recipe was in this cookbook. The spread and the accompanying flatbread turned out just as they tasted at the restaurant, a testament to the author and not my skills as a cook.
The stories about Morocco and the passion the chef exhibits with respect to spices is inspiring. An enjoyable read and beautiful cookbook. Just wonderful.

9 people found this helpful

Helpful

Amzn custmer since 1999

Some easy, some involved... all worth the effort!

Reviewed in the United States on March 31, 2019

Verified Purchase

Arrived on time and in excellent condition. This book is a complete pleasure. If you are a travel or biography buff, you will enjoy the photography and Mourad's descriptions of his early life in Morocco. If you are a foodie, you will salivate all over the pages. Using this book is like cooking with him standing in your kitchen. Truly good food, and truly good explanations!

3 people found this helpful

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Top reviews from other countries

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Linda Stewart

Beautiful book!

Reviewed in Canada on September 9, 2013

Verified Purchase

I enjoyed reading his story, the illustrations and the photos. Even if you don't cook, but like Moroccan influence, it's a great book. As for using it as a cookbook, I am not the most patient or great cook. I have not cooked from it yet. I find it's a book to be read first. I will definitely use it soon. He gives you info on where to get the ingredients that might be hard to find

Eva E.

Moderne marokkanische Küche

Reviewed in Germany on September 2, 2019

Verified Purchase

Ein Buch nur für geübte Köche! Interessante Mischung von Tradition und moderne französische Küche.

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Chantal Champagne

Beautiful book very inspiring

Reviewed in Canada on March 22, 2013

Verified Purchase

Much information. Very instructive and also attractive (including Mourad himself...) Classic recipes, clearly family inspired and love of food. For foodies but mostly for people curious about food, ethnicities in food and ingredients. A simple thing makes a difference. Mourad conveys well his pride of being Moroccan. His generosity with information and sensation are inspiring to say the least.

Classic recipes with a touch of personality.

One person found this helpful

Marcella Guldimann

Exciting Find

Reviewed in Canada on December 6, 2014

Verified Purchase

Loved the pictures and stories shared by Mourad Lahlou - this book is fabulous and you can taste Morocco on every page…
Some ingredients used in the recipes are a bit hard to get where we live, but I have discovered new stores in the process. Worth the buy!

Melissa

Gorgeous book

Reviewed in Canada on June 5, 2013

Verified Purchase

This cookbook is beautifully written and photographed. The recipes look wonderful, I am disappointed that I can't find many of the spices in my rural area to try most recipes.

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