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    Arabesque (Hardback) By (author) Greg Malouf, By (author) Lucy Malouf

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    DescriptionGreg Malouf is one of Australia's most innovative and influential chefs, drawing his culinary inspiration from childhood memories, family traditions and his travels through the Middle East, North Africa, the Eastern Mediterranean and Moorish Spain. In Arabesque, Greg and his writing partner Lucy present a comprehensive A-Z of ingredients widely used in Middle Eastern cooking. The list covers everything from the basics, such as almonds, lemon and yoghurt, through to lesser-known ingredients such as rosewater and sumac. Each ingredient is showcased with a brief description and history, as well as invaluable tips on how to select, prepare and cook them. The accompanying recipes are a wonderfully modern take on the traditional dishes he grew up eating, such as Lamb Rump with Pistachios and Peppercorns, Salmon Kibbeh Nayeh and Seven Vegetable Cous Cous with Onion Jam. There are also tempting dinner party menu suggestions like Cardamom Honey-Glazed Roast Duck or Whole Roasted Snapper with Walnut Coriander Dressing. Irresistible desserts like Rose-Scented Berry Mousse, Date Brulee with Kahlua or Pine Nut Praline are destined to become favourites.

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  • Full bibliographic data for Arabesque

    Authors and contributors
    By (author) Greg Malouf, By (author) Lucy Malouf
    Physical properties
    Format: Hardback
    Number of pages: 352
    Width: 157 mm
    Height: 235 mm
    Thickness: 45 mm
    Weight: 1,165 g
    ISBN 13: 9781844005130
    ISBN 10: 1844005135

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FB
    BIC subject category V2: WBN
    DC22: 641.5956
    BIC subject category V2: 1FB
    BISAC V2.8: CKB093000
    Thema V1.0: WBN
    Illustrations note
    col. Illustrations
    Quadrille Publishing Ltd
    Imprint name
    Quadrille Publishing Ltd
    Publication date
    05 October 2007
    Publication City/Country
    Author Information
    Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food. He is executive chef at MoMo restaurant in Melbourne, regularly contributes to delicious. magazine and consults to restaurants across the world. Lucy Malouf is a Melbourne-based writer with a particular interest in food and cooking. She contributes articles to several major Australian newspapers, magazines and restaurant guides. Together, the Maloufs have previously written 'Saha' and 'Arabesque', both published by Quadrille.