Free PDF Mourad: New Moroccan, by Mourad Lahlou
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Mourad: New Moroccan, by Mourad Lahlou
Free PDF Mourad: New Moroccan, by Mourad Lahlou
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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
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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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Product details
Hardcover: 400 pages
Publisher: Artisan; First Edition edition (October 27, 2011)
Language: English
ISBN-10: 1579654290
ISBN-13: 978-1579654290
Product Dimensions:
8.3 x 1.2 x 10.9 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
68 customer reviews
Amazon Best Sellers Rank:
#134,718 in Books (See Top 100 in Books)
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 awardMajor props to Chef Lahlou, and thank you for the wonderful meals!
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.
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.
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.
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.....
This is a beautiful book filled with personal, insider home cooking information, culture and background. I enjoyed the entire holistic approach to Moroccan cooking and the opportunity to look inside it's authenticity; beautiful photography as well. I also enjoyed trying some of the recipes, although I cut back on the amounts suggested for the spices so I could enjoy the flavor without having too much heat....a personal preference. Mourad Lahlou seems like an interesting, enchanting person and it would be a treat to someday be able to visit his restaurant. I think I'll also buy another book on cooking with the tagine but I'm glad I read this one first for all the wonderful background information.
Moroccan meets California cuisine in this delightful cookbook by this accidental yet now reknowned chef. The book begins with seven cooking classes on the building blocks of Moroccan cooking. The instructions on creating spice blends are integral to the cooking you will master from this warm and generous master chef. The book is well written, easy to follow, with ample beautiful photos which inspire one to recreate those spendid dishes.A great gift for any adventuresome chef in your life (and purchasing it for him/ her would be enlightened self interest).
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