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Fb2 Malouf: New Middle Eastern Food ePub

by Lucy Malouf,Greg Malouf

Category: Regional and International
Subcategory: Food and Cooking
Author: Lucy Malouf,Greg Malouf
ISBN: 1742701450
ISBN13: 978-1742701455
Language: English
Publisher: Hardie Grant (October 9, 2012)
Pages: 416
Fb2 eBook: 1375 kb
ePub eBook: 1876 kb
Digital formats: azw mobi doc lrf

New Feast: Modern Middle Eastern Vegetarian. Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has been the head chef in London's Michelin starred Petersham Nurseries as well as owning a restaurant in Dubai

New Feast: Modern Middle Eastern Vegetarian. Moorish: Flavours from Mecca to Marrakech. Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has been the head chef in London's Michelin starred Petersham Nurseries as well as owning a restaurant in Dubai. Together with her former husband, Greg Malouf, she is the co-author of six award-winning cookbooks.

Greg Malouf is widely admired as one of Australia's most innovative and influential chefs. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. His passion for the food of his Lebanese heritage.

Greg Malouf has transformed the Australian restaurant scene by presenting the flavors of his Middle Eastern heritage with exciting contemporary flair. Most recently he has been executive chef at MoMo restaurant in Melbourne. Lucy Malouf is a Melbourne-based writer with a particular interest in food and cooking. She is the author of The Food and Wine Lover's Guide to Melbourne's Bays and Peninsulas and The Seasons Plate Cookbook.

Start by marking Malouf: New Middle Eastern Food as Want to Read: Want to Read savin. ant to Read.

A stunning and comprehensive compendium of modern Middle Eastern recipes  . Start by marking Malouf: New Middle Eastern Food as Want to Read: Want to Read savin.

Middle Eastern food is one of the oldest and most sophisticated cuisines in the wo. 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 wo. 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.

Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magniFicent dishes I've eaten

Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. 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.

Discussing his latest book, Malouf: New Middle Eastern Food, chef Greg will be hosting a literary lunch on Friday March 7 at Terra Firma, as well as a discussion session later that day on Dubai’s restaurant culture. On Saturday March 8, Greg will also join ‘The Foodie Panel’ along will authors such as Prue Leith (restauranteur and founder of Leiths Cooking School in London).

Items related to Malouf: New Middle Eastern Food. Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has been the head chef in London's Michelin starred Petersham Nurseries as well as owning a restaurant in Dubai

Items related to Malouf: New Middle Eastern Food. Greg Malouf; Lucy Malouf Malouf: New Middle Eastern Food. ISBN 13: 9781742701455. Malouf: New Middle Eastern Food. Greg Malouf; Lucy Malouf.

A stunning and comprehensive compendium of modern Middle Eastern recipes. The recipes in this luminous volume are inspired by countries that make up the Middle East—from North Africa and Moorish Spain through Turkey, Lebanon, Syria, and Jordan to Iran and the Arabian Peninsula. Malouf reflects the Middle Eastern spirit of generosity and sharing with the 300-plus recipes organized into seven sections including Soups, Small Dishes, Large Dishes, Side Dishes, Bakery, Sweet, and Larder. As refined and exquisite as the dishes look, they're all achievable in a home kitchen. Try goat cheese in vine leaves, seared scallops with almond crumbs or Egyptian eggs in dukkah to start, perhaps followed by veiled quail with rice, date and rose petal stuffing, or cardamom and honey-glazed duck breasts. For a red meat fix, there is the slow-cooked lamb with quinces or the whole beef fillet in coriander-peppercorn rub. Try the salmon grilled with fennel, lime and sumac with a honey-roasted pear and walnut Salad, wild mushroom couscous, or seven vegetable tagine. And to finish on a sweet note, there's sticky ginger cake, profiteroles with thick fig cream, watermelon and rosewater sorbet or even a Turkish Delight martini. Malouf brings the exotic spices and delicious flavors of Middle Eastern cuisine to life in your home!
Comments to eBook Malouf: New Middle Eastern Food
ladushka
Horrible typography. It might seem silly to criticize this but it seems to be a problem with Malouf's books. I have his other book and it, too, was designed by someone in love with gray and taupe. In the case of this book (New Middle Eastern Food) the recipes themselves are printed in such a grey typeface that they are almost impossible to read. Definitely impossible to scan or see from a distance, such as when you have the book propped open because you are cooking from it. I think the recipes are good but so far I haven't enjoyed trying to cook from the book because I have to keep checking and re-reading the recipes to make sure I'm not missing something.
JoJogar
Love the book, the recipes I've tried are delicious, I will note two points. it's written for moderately experienced cooks, easily throwing around processes like blanch and expects access to a divers range of produce and spices, some of which are hard to find in places like central Kansas.
My second note is it was written for European style cooking, or cooking by weight on the metric scale.
It was well worth buying a scale that will change units for the kitchen though.
Snake Rocking
My husband is a chef and we are always looking for exciting cookbooks that are not just the basics. This was a fun addition to his collection.
Kulwes
Another beautiful book from Greg Malouf - mouthwatering recipes, clear instructions and excellent photography! Great addition to any cookbook collection.
Malarad
I have all of the Maloof books because they are first rate. This is a large compendium of tasty recipes. I was a bit disappointed that there weren't more photos. Also, the ink coloration sometimes makes for less than ideal readability
Mbon
Simple and wonderful recipes. If you follow them closely they do turn out to be good. A great book to have for healty eating.
DEAD-SHOT
Excellent cookbook
Great resource!
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