Authentic Moroccan cuisine as interpreted by one of America’s up-and-coming young chefs.
Many of the book’s photos feature the handsome, tattooed author; perhaps he is deserving of such an homage: A self-taught chef who began cooking as a student in America because he was homesick for Morocco, Lahlou now owns the Michelin-starred San Francisco restaurant Aziza. Creating a cuisine he refers to as “New Moroccan,” the recipes are unabashedly complicated and ingredient-heavy. As a California chef, the author writes about having to find a middle ground between fresh West Coast fare and the Moroccan propensity for heavy sauces and spices. However, he doesn’t make too many allowances for the American pantry. He presents cooks with a text-heavy instruction manual of how to capture the true flavor of Moroccan cuisine, and includes tips for professional chefs as well as websites for ordering ingredients. He is exacting in his approach (he admits to firing chefs for grinding too many spices as a short cut) and goes so far as to offer an entire chapter on hand-rolling couscous. With such sections as “Dude, Preserved Lemons,” however, this is far from a stuffy culinary manual. As precious (and precocious) as he may sound, Lahlou’s recipes, when followed accurately, are exciting and deliciously new.
Pub Date: Nov. 1, 2011
ISBN: 978-1-57965-429-0
Page Count: 400
Publisher: Artisan
Review Posted Online: Oct. 2, 2011
Kirkus Reviews Issue: Oct. 15, 2011
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").Pub Date: May 15, 1972
ISBN: 0205632645
Page Count: 105
Publisher: Macmillan
Review Posted Online: Oct. 28, 2011
Kirkus Reviews Issue: May 1, 1972
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
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