Mourad : new Moroccan / Mourad Lahlou ; with Susie Heller, Steve Siegelman, and Amy Vogler ; photographs by Deborah Jones.
Material type:
TextPublication details: New York : Artisan, c2011.Description: 389 p. : col. ill. ; 28 cmISBN: - 1579654290
- 9781579654290
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5964 L183 | Available | 33111006640938 |
Enhanced descriptions from Syndetics:
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.
Includes index.
Seven things. Spice is a verb -- Dude : preserved lemons -- Couscous : here's how I roll -- The way to Warqa -- Harrissa, seasoned heat -- The charmoula effect -- The ingenious tagine -- Recipes -- Basics.