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.
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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