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Private cooking lessons

Emily Kaiser Thelin | November 18, 2011 | Food & Drink Lifestyle Story City Life Eat and Drink

Mourad: New Moroccan
by Mourad Lahlou (with Susie Heller, Steve Siegelman, and Amy Vogler)
Much admired for his modern cooking by Paula Wolfert herself, Aziza’s Marrakech-born chef brings a Californian’s innovation to the ancient cuisine. In thiscomplement to Wolfert’s tome (see right), Lahlou shares the haute secrets of his ethereal bastillas and deconstructed tagines, along with fun suggestions for using staples like preserved lemons (dirty lemon martini, anyone?).

Whole Beast Butchery

by Ryan Farr with Brigit Binns
(Chronicle Books)
Though you won’t find recipes for the Ferry Building stand 4505 Meats’ beloved chicharrones or bacon-stuffed hot dogs here, Farr does impart much of the wisdom he shares at his intimate whole-animal-butchering classes, alongside step-by-step photographs and recipes for original dishes like crispy-skinned pork shoulder and “lambchetta”—porchetta made with lamb.

Essential Pépin
by Jacques Pépin
(Houghton Mifflin Harcourt)
The French chef has considered San Francisco his second home ever since KQED launched his TV career in 1988. This fall, they’ll air their thirteenth series together, an eponymous companion to this printed magnum opus of more than 700 favorites spanning an incredible six-decade career, from pike quenelles to roasted-eggplant sandwiches.

Cooking My Way Back Home
by Mitchell Rosenthal with Jon Pult
(Ten Speed Press)
Part owner and chef of San Francisco stalwarts Town Hall, Salt House, and Anchor & Hope, Rosenthal shares stories and recipes from his New Jersey childhood, his formative apprenticeship under Cajun great Paul Prudhomme, and, of course, his restaurants. Brawny takes on American classics include beignets and Town Hall’s popular St. Louis–style ribs.

The Food of Morocco
by Paula Wolfert
The Sonoma-based cookbook author couldn’t call for Moroccan cumin or even clay tagines in the 1973 classic Couscous and Other Good Food from Morocco, since both were impossible to find. For this overhaul, she’s drawn on 40 additional years’ worth of fieldwork to add dozens of dishes, lavish photographs, and online sources.


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