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Mourad: New Moroccan
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.
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.
400 pages, Hardcover
First published October 27, 2011
80 people are currently reading
213 people want to read
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Displaying 1 - 16 of 16 reviews
February 21, 2012
A beautiful volume with awesome photos (some criticize the amount of photos of the author. Perhaps a few too many. I didn't mind)
A book to be enjoyed by the adventurous cook as well as those interested in North Africa, travel and good stories about a man's story (loved reading about his childhood home; a compound in Marrakesh). Includes many to-be-expected recipes: preserved lemons, tanginess, couscous, harissa, chickpeas but extends way beyond these mainstays to enticing offerings like: fava beans and ramps, salt-baked tomatoes, black cod with saffron broth.
Some advice from the author:
"The more substantial your main ingredient, and the longer you plan to cook it, the more assertively you can spice (he believes that the word 'spice' is a verb!) and season it with ingredients that need cooking, like onions, garlic, and tomatoes. The more delicate the main ingredient, and the more the preparation tends toward fresh and raw, the lighter your hand should be, and the more you can draw on ingredients that don't need cooking, like capers, fresh herbs, and anchovies."
Do wish that more of the words were given in their native tongue.
The author has a restaurant in San Franciso; Aziza.
http://www.aziza-sf.com
A book to be enjoyed by the adventurous cook as well as those interested in North Africa, travel and good stories about a man's story (loved reading about his childhood home; a compound in Marrakesh). Includes many to-be-expected recipes: preserved lemons, tanginess, couscous, harissa, chickpeas but extends way beyond these mainstays to enticing offerings like: fava beans and ramps, salt-baked tomatoes, black cod with saffron broth.
Some advice from the author:
"The more substantial your main ingredient, and the longer you plan to cook it, the more assertively you can spice (he believes that the word 'spice' is a verb!) and season it with ingredients that need cooking, like onions, garlic, and tomatoes. The more delicate the main ingredient, and the more the preparation tends toward fresh and raw, the lighter your hand should be, and the more you can draw on ingredients that don't need cooking, like capers, fresh herbs, and anchovies."
Do wish that more of the words were given in their native tongue.
The author has a restaurant in San Franciso; Aziza.
http://www.aziza-sf.com
July 5, 2016
The recipes are more nouvelle Moroccan than traditional Moroccan, but the author is pretty upfront about that in the forward. The recipes aren't terribly practical for a weekday home kitchen, but serious amateurs will probably enjoy it, and it is a well-made cookbook with solid photos. I'd also note that the author's voice is fun without being obnoxious or overbearing.
October 4, 2021
I enjoyed reading this book, mostly. But I won't be cooking from it. The recipes are just too high-brow restaurant for me. Gels, foams, gastriques, etc. For example, the chicken wings is "confit chicken wings with apple puree and red wine gastrique" (which includes liquid glucose and xantham gum). The merguez recipe includes sheep casings, citric acid and a sausage stuffer.
Recipes are often pages long with many steps. Generally, recipes start with a gorgeous picture of the food, a narrative introduction/context to the recipe, and then the recipe. Sometimes there is even a "note to chefs" at the end where Lahlou provides an even more complicated approach to the recipe. Lahlou provides many spice mix recipes that he uses as well, so you can't simply use the spices in your cupboard. And, you'll need a "couscoussier". These are recipes to impress.
The beginning section almost made me abandon the book with recipes for homemade couscous or pastry dough. But I continued reading just from curiosity about the complex Moroccan dishes.
Like many chef cookbooks, for me they tend to be an interesting read with some cool nuggets I may be able to implement in my cooking (like how to use preserved lemons in a lot of different ways) but it is not really a cookbook that I'll cook from, though the chocolate ginger snaps look doable. The sides seemed most approachable, but I started getting a bit lost with the yuzu glazed mushrooms and the bread pudding that required flattening the cooked bread pudding overnight, cutting it into slices and frying it the next day. If you want high brow, cutting edge Moroccan recipes this may work well.
Recipes are often pages long with many steps. Generally, recipes start with a gorgeous picture of the food, a narrative introduction/context to the recipe, and then the recipe. Sometimes there is even a "note to chefs" at the end where Lahlou provides an even more complicated approach to the recipe. Lahlou provides many spice mix recipes that he uses as well, so you can't simply use the spices in your cupboard. And, you'll need a "couscoussier". These are recipes to impress.
The beginning section almost made me abandon the book with recipes for homemade couscous or pastry dough. But I continued reading just from curiosity about the complex Moroccan dishes.
Like many chef cookbooks, for me they tend to be an interesting read with some cool nuggets I may be able to implement in my cooking (like how to use preserved lemons in a lot of different ways) but it is not really a cookbook that I'll cook from, though the chocolate ginger snaps look doable. The sides seemed most approachable, but I started getting a bit lost with the yuzu glazed mushrooms and the bread pudding that required flattening the cooked bread pudding overnight, cutting it into slices and frying it the next day. If you want high brow, cutting edge Moroccan recipes this may work well.
June 11, 2021
I learned a lot from reading the author's stories and descriptions of foods. It was like reading a travel book about Morocco. I liked all the photos of Morocco and the people, but was annoyed that they didn't have any descriptions. Unfortunately, I can't make any of the recipes because the ingredients are not accessible to me and I don't have the cookware needed. I would say this book is not for home cooks, and the recipes are not the type of food you would eat every day. The food is too elaborate, and the pictures don't match the recipes. For example, I noticed multiple enticing photos of food that contained ingredients or toppings that were never mentioned in the actual recipes. The book almost seems like a training manual for culinary students who are very serious about recreating authentic Moroccan dishes. The recipes seem like they would take a lot of time and prep work, and when you read the author's description of how his whole extended family spent all day preparing meals, that makes total sense. I seriously wondered how they paid for their big house when all they did was cook all day. If I had retired relatives living with me, I would totally put them to work cooking Moroccan food for me, too! Of course, my relatives would never agree to put that much effort into food, so it's a good thing they don't live with me! If I were in San Francisco, I would definitely visit the author's restaurant.
August 21, 2024
Gorgeous photos, fun to read! I was enthusiastic about learning to cook Moroccan food, but the only recipe I found to make out of this cookbook was the preserved lemons (which turned out great!!!)
Most of the recipes in this cookbook have ingredients that are very difficult to find and no suggestions on substitutions.
If you're planning a Moroccan dinner party and have a week to find ingredients and cook, this is the perfect cookbook for you! Want to just read and learn about Moroccan food? This is a great pick! But, if you're a home cook and want recipes that you can actually cook with ingredients that are obtainable in your local grocery store, this may not be the perfect cookbook for you.
Most of the recipes in this cookbook have ingredients that are very difficult to find and no suggestions on substitutions.
If you're planning a Moroccan dinner party and have a week to find ingredients and cook, this is the perfect cookbook for you! Want to just read and learn about Moroccan food? This is a great pick! But, if you're a home cook and want recipes that you can actually cook with ingredients that are obtainable in your local grocery store, this may not be the perfect cookbook for you.
July 14, 2017
This book is simply genius and now I would love nothing better than to eat at Mourad's Resturant.
I love his stories about the Moroccan culture and growing up with his family. The book is really well written with many recipes that can be duplicated with ease.
My favourite part is the recipe for the preserved lemons (Definitely appreciated).
I love his stories about the Moroccan culture and growing up with his family. The book is really well written with many recipes that can be duplicated with ease.
My favourite part is the recipe for the preserved lemons (Definitely appreciated).
September 21, 2017
A quite authentic list of Moroccan recipes with a good structure.
February 18, 2024
harder, multi-step, hard to get ingredients, etc. Plating/photography is beautiful. Some nice explanations on how to make stuff from scratch (like couscous). Did not try/save any of the recipes.
February 18, 2025
Love his style
July 9, 2012
This book was more than just a cookbook. It was part memoir, part cookbook. Lahlou's enthusiasm for his native culture, his respect for his elders, and his love of Moroccan food really come across in this book. And he presents all of this in a conversational style that's not overly casual. I felt like he used that tone because it was most simple and direct--not to say "look how cool and unconventional I am," like Isa Chandra Moskowitz seems to do in all of her cookbooks.
I'd like to say that I got to try a few dishes in this book before returning it to the library. But, sadly, I didn't. From reading them, though, they all seem very labor intensive. I would love to come back to this book again later when I have the amount of time necessary for making these dishes. They look spectacular.
I'd like to say that I got to try a few dishes in this book before returning it to the library. But, sadly, I didn't. From reading them, though, they all seem very labor intensive. I would love to come back to this book again later when I have the amount of time necessary for making these dishes. They look spectacular.
October 17, 2014
a nicely produced, evocative collection of moroccan recipes, which have a huge crossover with the middle east's flavor profile. the range of offerings is quite nice, but the techniques and some ingredients may be difficult for a western home cook to pull off. also, as a fun side note, the author apparently REALLLLLLY thinks he's a bad ass and is pictured in more of the many photographs than not. still, the marinades and flavor suggestions and instructions and pictured dishes were inspiring. it'll stay in my collection.
May 3, 2016
A fun read, I have used some of the recipes from this book, they are delicious. While not an expert on Moroccan cuisine, it looks authentic based on my other reading and the author does teach the basics as well as more advanced recipes. Also covers some personal background as well, making it a good foodie read for those of us who read more than cook. The spice mixtures and other bits are explained and mixtures are given in weight as well as spoon and cups. Includes a pantry, suppliers and special utensils list. If I cooked more in this style of cooking, I would buy a copy of this book.
January 2, 2012
Beautiful visually, interesting view of a young chef and culture.
August 3, 2013
Recipes interspersed with stories that make them relevant. Looking forward to creating some of the spice mixes and his recipe for preserved lemons come winter.
March 15, 2012
If you can find a better Moroccan cookbook out there, good luck. Fab-u-lous. A chef's cookbook, not for beginners. GREAT photos.
September 9, 2012
Another of my favorite cookbooks this year.
Displaying 1 - 16 of 16 reviews