مُراد: مراکشی جدید

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. Intro; Title; Contents; Cooking from Memory; Before You Start; Seven Things; Recipes; Basics; Sources; Shukran/Thank You; Index; 1. Spice is a Verb; 2. Dude. Preserved Lemons; 3. Couscous. Here's How I Roll; 4. The Way to Warqa; 5. Harissa. Seasoned Heat; 6. The Charmoula Effect; 7. The Ingenious Tagine; Bites to Begin; The Dance of the Seven Salads; If Soup Could Talk; Daily Bread; Fish Story; Back to Beldi; Rite of Spring; Sides Front and Center; The Sweet Spot; Tea and Me.