“Foodies and book-lovers rejoice! Lahlou's new book is the perfect title for you holiday gift list. This cookbook reads like a memoir, with an engaging introduction by the self-taught chef, several special sections to help the home cook get started, and more than 100 recipes that are perfectly presented, all interspersed with beautiful food and location photographs. You'll want to read this cookbook from start to finish, but save time for cooking -- the food is delicious!”
— Roni K. Devlin, Literary Life Bookstore & More, Inc., Grand Rapids, MI
"A soulful chef creates his first masterpiece" What Mourad Lahlou has developed over the last decade and a half at his Michelin-starredSan Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tirelessexploration of his curious mind. His book is anything but a dutifully authentic documentation of Moroccan home cooking. Yes, the great classics are all here thebasteeya, the couscous, the preserved lemons, and much more. But Mourad adaptsthem 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, andterrifically engaging text offer a rare blend of heat, heart, and palate.
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.
Deborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in "Bouchon". A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.
Susie Heller, executive producer of PBS s "Chef Story", has produced award-winning television cooking series and co-authored numerous award-winning books, among them "The French Laundry Cookbook" by Thomas Keller and "Bouchon" by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.