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Arabesque: Modern Middle Eastern Food [Hardcover]

Greg Malouf , Lucy Malouf
3.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

Mar 2002
With over 170 recipes complementing this guided tour of forty-two essential ingredients, the Maloufs passion for the aromas, flavours and textures of modern Middle East cuisine come bursting through on every page. Almonds - Apricots - Artichokes - Beans - Burghul - Cardamom - Cheese - Chickpeas - Chillies - Cinnamon - Coriander - Couscous - Cumin - Dates - Eggplants - Figs - Garlic - Ginger - Honey - Lamb - Lemons - Lentils - Mint - Olives and Olive Oil - Orange-Blossom Water - Parsley - Pastry - Pine Nuts - Pistachios - Pomegranates - Quinces - Rice - Rosewater - Saffron - Sesame Seeds - Siverbeet and Spinach - Sumac - Thyme - Turkish Coffee - Vine Leaves - Watermelon - Yoghurt

Product details

  • Hardcover: 304 pages
  • Publisher: Hardie Grant Books (Mar 2002)
  • Language: English
  • ISBN-10: 1864980737
  • ISBN-13: 978-1864980738
  • Product Dimensions: 24.5 x 18.5 x 4 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 6,541,687 in Books (See Top 100 in Books)

Product Description

About the Author

Greg Malouf is widely considered one of Australia's most innovative and influential chefs. He specializes in combining his Lebanese culinary heritage with his classical European training. Lucy Malouf is an acclaimed food and cookery writer. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
3.0 out of 5 stars Slightly mistitled, not overly user-friendly 13 Jan 2013
First of all, the title: You might possibly think that you're getting a book of traditional middle eastern (Arab) cookery. Well, only half right. Geographically it covers a much larger area for its inspiration, including Spain, Italy, Greece, Iran etc. In addition, much of the stuff here is the Maloufs' 'take' on middle eastern/mediterranean etc. cookery, with a certain level of arty-farty messing around (sorry, "reinterpreted with a modern twist"), rather than being traditional. There's even 'garlic Yorkshire pudding' to be found here, which is, er, Yorkshire pudding (that well known middle eastern delicacy) with garlic in it.

Secondly, the layout. I can understand food writers wanting to get away from the tired and unoriginal cookbook formula of successive chapters called "appetisers", "fish", "poultry", "meat", "desserts" etc., but if you're going to try to break the mould then you perhaps really need to arrange your chapters by groups of ingredients rather than a single ingredient. (The only successful examples I have seen of doing this that I can recall off the top of my head are in Diana Henry's books, for example Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. Her books do actually work quite well with this kind of arrangement.) Sorry Greg & Lucy, but having chapters with names like "Cardamom" and "Cumin" really just does not work. How many people will think "Right, I want to cook something with cumin in tonight - flip to the cumin chapter"?
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Amazon.com: 5.0 out of 5 stars  2 reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars the subtitle says it all 31 Jan 2008
By the happy cook - Published on Amazon.com
This cookbook is an excellent introduction to an interesting selection of Middle Eastern food and is written in an relaxed style, making it easy to use the recipes as well as acquiring handy background knowledge to this style of cooking. Highly recommended.
1 of 1 people found the following review helpful
5.0 out of 5 stars Arabesque by Greg Malouf 4 Mar 2010
By Monika Nocke - Published on Amazon.com
"Good cooking is about understanding how to balance flavors and textures and respecting an ingredient's heritage" G.Malouf

G. Maloufs "Arabesque" opened a whole new world for my husband and myself. Since years I collect cookbooks this is outstanding. So far we have tried about 28 different recipes and gave 23 recipes a rating of l0 out of l0. Some dishes like the Basque chicken or the potato chickpea salad we have enjoyed not only once but again and again.
You can totally trust the given amounts of the ingredients - for me an important feature.
When you "cooked through" Arabesque you will not only know what "Bastourma" is but you will also add Za'atar, Sumac, halouma or dukkah to your cooking repertoire.
If you buy one of Maloufs books you keep on buying the other ones too - Moorish, Turquoise or Saha. Saha and Turquoise have the added feature of giving you insight of the countries and people where the dishes originate.
"No other chef has excerted such a singular, widespread and identifiable culinary influence" (The Australian)
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