| Author: | Greg & Lucy Malouf | ISBN: | 9781742735535 |
| Publisher: | Hardie Grant Books | Publication: | November 1, 2010 |
| Imprint: | Hardie Grant Books | Language: | English |
| Author: | Greg & Lucy Malouf |
| ISBN: | 9781742735535 |
| Publisher: | Hardie Grant Books |
| Publication: | November 1, 2010 |
| Imprint: | Hardie Grant Books |
| Language: | English |
Greg Malouf is widely admired as one of Australias most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection of 170 recipes is not slavish to tradition, but rather Gregs modern takes on the food he has grown up with. Seven-Vegetable Couscous is served with Onion Jam and Green Harissa Broth, and Salmon Kibbeh Nayeh is served with Saffron Yoghurt Cheese. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is a source of inspiration for professional chefs, keen home cooks and gourmets alike.
Greg Malouf is widely admired as one of Australias most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection of 170 recipes is not slavish to tradition, but rather Gregs modern takes on the food he has grown up with. Seven-Vegetable Couscous is served with Onion Jam and Green Harissa Broth, and Salmon Kibbeh Nayeh is served with Saffron Yoghurt Cheese. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is a source of inspiration for professional chefs, keen home cooks and gourmets alike.
