List price $31.42
Unavailable - AbeBooks may have this title.
- Publisher: Quadrille Publishing Ltd
- Format: Hardback | 352 pages
- Dimensions: 157mm x 235mm x 45mm | 1,165g
- Publication date: 5 October 2007
- Publication City/Country: London
- ISBN 10: 1844005135
- ISBN 13: 9781844005130
- Illustrations note: col. Illustrations
- Sales rank: 44,090
Greg 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.
Other people who viewed this bought:
$39.39 - Save $7.75 16% off - RRP $47.14
$41.10 - Save $6.04 12% off - RRP $47.14
$32.59 - Save $14.55 30% off - RRP $47.14
$36.70 - Save $8.30 18% off - RRP $45.00
$22.11 - Save $4.58 17% off - RRP $26.69
$31.58 - Save $15.48 32% off - RRP $47.06
Other books in this category
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.