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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.
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 i
"Demystifying the rituals behind the recipes." --Publishers Weekly "A welcome addition to a subject that suffers from a paucity of published information; it's f
Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she
Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features more than 80 recipes for simple and satisfying dishes such as Articho
One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself.