Malouf - New Middle Eastern Food
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Following on from the success of their award-winning books, Saha, Turquoise and Saraban, Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you're after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.
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Product details
- Hardback | 416 pages
- 231 x 282 x 34.8mm | 2,170g
- 09 Oct 2012
- Hardie Grant Books
- South Yarra, Australia
- English
- COLOR ILLUSTRATIONS THROUGHOUT
- 1742701450
- 9781742701455
- 36,328
Review quote
"One of the most gorgeous cookbooks out so far. The Maloufs put the heady aromas, exotics spices, complex flavors and delightful textures of Middle Eastern cuisine within reach. Recipes for spice mixes, dressings, relishes and jams are included." Modesto Bee
.."restaurant-quality dishes accessible with down-to-earth guidance doled out with a sense of charm and disarming modestly." Saveur Magazine
..".tantalize your senses by the lush photographs and inspirational and innovative recipes." The Wandering Eater
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.."restaurant-quality dishes accessible with down-to-earth guidance doled out with a sense of charm and disarming modestly." Saveur Magazine
..".tantalize your senses by the lush photographs and inspirational and innovative recipes." The Wandering Eater
show more
About Greg Malouf
Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. With over 300 Middle Eastern recipes, this book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder.
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