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Product Description
Product Description
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.
About the Author
Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food, and his influence has now spread through Europe, Asia and the Middle East. Greg is the executive chef at MoMo restaurant in Melbourne s Grand Hyatt Hotel, where he delights diners with the flavours of his heritage, presented with exciting contemporary flair. Lucy Malouf is a food writer and editor based in France. Together with her former husband, Greg Malouf, she is the co-author of Arabesque (1999), Moorish (2003), Saha (2005), Turquoise (2007) and Saraban (2010).
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Customer Reviews
Most Helpful Customer Reviews
20 of 20 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Greg and Lucy Malouf have previously written, among others, three books relating "culinary journeys" through the Middle East - Saha (Lebanon and Syria), Turquoise (Turkey) and Saraban (Iran). Some nice recipes in these for sure, but they were much more coffee table books than cookbooks, with a large proportion of the text relating their journey and the photography being less food related and more what they like to call "evocative", revolving around old blokes lounging around smoking ciggies and so on.
Thankfully, this new release is all about the food. It perhaps does not come as too much of a surprise to learn that there is a significant amount of recycling here, with a considerable number of recipes carried across verbatim from those earlier publications. There are however more than enough fresh modern creations herein to make it a worthwhile purchase even for those who have the earlier three.
Probably around a third of the recipes have photographs. The photography is excellent, and many of the recipes, especially the modern creations, are beautifully styled and worthy of presentation at top fancy restaurants - plenty of colour with use of edible flowers for example. One minor annoyance is that where some photographs are overleaf rather than opposite the recipes' text, the photographs are not labelled. One slightly greater annoyance is the recipe text, which is in a not particularly large font and in too light a grey colour - not necessarily easy to read for some of us. Yet another instance of the self-indulgence of the book stylists overriding usability and practicality.
This would be a definite five star book, but loses one star through a combination of rehashing existing recipes, the not so easy to read text, plus it would be nicer to have more of the excellent photography for more of the dishes.
Thankfully, this new release is all about the food. It perhaps does not come as too much of a surprise to learn that there is a significant amount of recycling here, with a considerable number of recipes carried across verbatim from those earlier publications. There are however more than enough fresh modern creations herein to make it a worthwhile purchase even for those who have the earlier three.
Probably around a third of the recipes have photographs. The photography is excellent, and many of the recipes, especially the modern creations, are beautifully styled and worthy of presentation at top fancy restaurants - plenty of colour with use of edible flowers for example. One minor annoyance is that where some photographs are overleaf rather than opposite the recipes' text, the photographs are not labelled. One slightly greater annoyance is the recipe text, which is in a not particularly large font and in too light a grey colour - not necessarily easy to read for some of us. Yet another instance of the self-indulgence of the book stylists overriding usability and practicality.
This would be a definite five star book, but loses one star through a combination of rehashing existing recipes, the not so easy to read text, plus it would be nicer to have more of the excellent photography for more of the dishes.
4 of 4 people found the following review helpful
Format:Hardcover
Malouf is the latest book by Greg and Lucy Malouf; Greg is executive chef at MoMo in Melbourne, and has now taken charge of the cafe at Petersham Nurseries, while his former wife Lucy is a food writer and editor. New Middle Eastern Food is their latest book, giving a wide ranging overview of recipes from all over the Middle East, particularly including Lebanon, Syria, Iran, North Africa and Turkey.
The book is formatted around the Middle Eastern eating style of sharing dishes; it's divided into seven main chapters; each chapter being further subdivided. There are chapters on soups, small dishes, large dishes, side dishes, bakery, sweet and larder. So, for example, the "large dish" chapter is split into seafood, and meat and poultry sections.
Flicking through this book, it's hard to know where to start. The flavours used look enticing, but as Middle Eastern cuisine isn't our daily cooking style, so it's a real treasure of new flavours and textures. Choosing what to cook is made slightly harder, as not all of the recipes are pictured, but it does mean that the final dish is a lovely surprise when served!
I would highly recommend this book for those who are looking to expand their repertoire, although it must be said that the influences shown in the book aren't just restricted to the Middle East: cock-a-leekie with dates and croques monsieurs is a dish that doesn't strike me as something from the depths of the souk. Sounds delicious, though. As does Portuguese marinated quail, whole salmon fillet in fragrant salt, tarator-style, yoghurt-baked fish with walnut-herb crumbs, barbecued young chicken scented with cardamom and thyme, chicken cooked on coals, Aleppo-style, with crushed walnuts, lemon zest and mint, crisp Egyptian pigeon with coriander salt, roast leg of lamb with spiced pumpkin... I could go on, but you get the idea. However, as the recipe names indicate, the food is more towards more complicated the restaurant type dishes.
This is a book that's well worth adding to our cook book library; we have nothing like it on the shelves, so it's gained a rare space. If you want to expand your cooking horizons, I suggest you have a look.
The book is formatted around the Middle Eastern eating style of sharing dishes; it's divided into seven main chapters; each chapter being further subdivided. There are chapters on soups, small dishes, large dishes, side dishes, bakery, sweet and larder. So, for example, the "large dish" chapter is split into seafood, and meat and poultry sections.
Flicking through this book, it's hard to know where to start. The flavours used look enticing, but as Middle Eastern cuisine isn't our daily cooking style, so it's a real treasure of new flavours and textures. Choosing what to cook is made slightly harder, as not all of the recipes are pictured, but it does mean that the final dish is a lovely surprise when served!
I would highly recommend this book for those who are looking to expand their repertoire, although it must be said that the influences shown in the book aren't just restricted to the Middle East: cock-a-leekie with dates and croques monsieurs is a dish that doesn't strike me as something from the depths of the souk. Sounds delicious, though. As does Portuguese marinated quail, whole salmon fillet in fragrant salt, tarator-style, yoghurt-baked fish with walnut-herb crumbs, barbecued young chicken scented with cardamom and thyme, chicken cooked on coals, Aleppo-style, with crushed walnuts, lemon zest and mint, crisp Egyptian pigeon with coriander salt, roast leg of lamb with spiced pumpkin... I could go on, but you get the idea. However, as the recipe names indicate, the food is more towards more complicated the restaurant type dishes.
This is a book that's well worth adding to our cook book library; we have nothing like it on the shelves, so it's gained a rare space. If you want to expand your cooking horizons, I suggest you have a look.
Format:Hardcover|Amazon Verified Purchase
I am a great fan of the Lucy and Greg Malouf's work but this book contains a substantial number of recipes that have featured in their other books. Also, the type is terrible - pale and very difficult to read. I find myself peering at the text. Design-wise it is cold - their other books are very 'coffee table' and this one is even more so, though without the travel photography so evident in the other books. The dishes are shot in a studio setting so it isn't a pleasurable book to deal with. However there are still some fabulous recipes.
If you own their other books, though, be warned that you may be getting recipes you already have.
If you own their other books, though, be warned that you may be getting recipes you already have.
Most Recent Customer Reviews
The new king of 'food porn' books.
Middle eastern food is really coming into it's own now and to me publications like this, and those of Silvena Rowe are the reason why. Read more
Published 1 month ago by M. Page
Middle Eastern exploration in the comfort of your own home...
Malouf: New Middle Eastern Food What an absolute delight this cookbook is from the King and Queen of Middle Eastern cookery in Australia. Read more
Published 5 months ago by Linh
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