Arabesque: Modern Middle Eastern Food

Description

Greg Malouf is widely admired as one of Australia's 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 Greg's 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 asource of inspiration for professional chefs, keen home cooks and gourmets alike.

Greg Malouf has created a cuisine in Australia that has become know as Modern Middle Eastern food. Since 2001 Greg has been executive chef at his highly regarded Melbourne restaurant, MoMo. He also travels widely for master classes and guest-chef appearances and consults to restaurants in New Zealand and Hong Kong. Lucy Malouf is a Melbourne-based writer with an interest in food and cooking. She contributes features and reviews to the major Australian newspapers, restaurant guides, magazines and journals. Together the Maloufs are the authors of the award winning Moorish: from Mecca to Marakech, Saha: a chef 's journey through Lebanon and Syria and Turquoise: A chef's travels in Turkey.