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Comment: Publisher: Hardie Grant Books<br>Date of Publication: 2001<br>Binding: paperback<br>Edition: First Edition<br>Condition: As New<br>Description: 8vo - over 7¾" - 9¾" tall 1-876719-98-2 184 pages. Good cooking is about understanding how to balance flavours and textures and respecting an ingredient's heritage.<br>
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Moorish: Flavours from Mecca to Marrakech Paperback – 1 Sep 2001

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Product details

  • Paperback: 200 pages
  • Publisher: Hardie Grant Books; First Edition edition (1 Sept. 2001)
  • Language: English
  • ISBN-10: 1876719982
  • ISBN-13: 978-1876719982
  • Product Dimensions: 21.1 x 1.3 x 24.1 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 5,284,808 in Books (See Top 100 in Books)

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Review

""A comprehensive overview of traditional dishes of the cuisine . . . sure to appeal to a wide audience." --"Publishers Weekly "on" Artichoke to Za'atar --This text refers to an out of print or unavailable edition of this title.

About the Author

One of Australia's most inspiring and influential chefs, Greg Malouf has trained in Melbourne as well as France, Italy and Hong Kong. Having set up a restaurant at one of Melbourne's best-known hotels, Greg continues to gain international recognition and numerous industry awards. Lucy Malouf shares a life-long passion for food and cooking. She works as a freelance researcher and food writer. --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Shan on 7 Mar. 2012
Format: Paperback Verified Purchase
I have been looking for a book with these type of flavours for quite some time and this book does not disappoint. Excellent recipes and lovely photos. A modern twist on some very traditional recipes.

So far, I have made 3 recipes from the book and each one has been exceptionally tasty and well balanced in terms of spicing.
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4 of 4 people found the following review helpful By E. L. Wisty TOP 500 REVIEWERVINE VOICE on 12 May 2009
Format: Paperback Verified Purchase
This book, like another book by the Maloufs, Arabesque is mistitled. You might think that you are getting a book of north African cuisine, but it actually also (in fact mostly) covers the wider Mediterranean, Europe, middle East and beyond, involving an almost excessive amount of 'fusion', a modern culinary obsession especially among Australian chefs it seems.

So, you get such recipes as cock-a-leekie with dates and croque monsieur, gazpacho, Hungarian mushroom soup, mussel mulligatawny with preserved lemon risotto, Greek rocket salad, French onion pizza with Turkish sausage, Spanish omelette, taramasalata, tzatziki and middle Eastern tiramisu; and ingredients such as halloumi, kataifi, chorizo, parmesan, mozarella, gruyere, juniper and sumac.

However, I think that they successfully get away with the fusion aspect on the whole - the recipes are generally not overly chi-chi nor ill-conceived (though flavouring something with a combination of cardamom and thyme as in one recipe herein sounds extremely odd indeed if not downright grim, but I haven't tried it). The book is simply and traditionally laid out and well presented - one recipe to a page with the occasional photograph of a recipe on the opposite page - certainly no padding with lots of arty photos of middle eastern locations. In these respects it serves as a cookbook much better than the Maloufs' Arabesque and Turquoise. The section at the front with various spice mixes, relishes, dressings, dips and preserves indicating which recipes in the book they can be used with is an excellent addition.

As long as you appreciate that it's not "Moorish", this is actually a quite decent cookbook.
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9 of 10 people found the following review helpful By E. L. Wisty TOP 500 REVIEWERVINE VOICE on 23 Sept. 2012
Format: Paperback
This book, like another book by the Maloufs, Arabesque, is mistitled. You might think that you are getting a book of north African cuisine, but it actually also (in fact mostly) covers the wider Mediterranean, Europe, middle East and beyond, involving an almost excessive amount of 'fusion', a modern culinary obsession especially among Australian chefs it seems.

So, you get such recipes as cock-a-leekie with dates and croque monsieur, gazpacho, Hungarian mushroom soup, mussel mulligatawny with preserved lemon risotto, Greek rocket salad, French onion pizza with Turkish sausage, Spanish omelette, taramasalata, tzatziki and middle Eastern tiramisu; and ingredients such as halloumi, kataifi, chorizo, parmesan, mozarella, gruyere, juniper and sumac.

However, I think that they successfully get away with the fusion aspect on the whole - the recipes are generally not overly chi-chi nor ill-conceived (though flavouring something with a combination of cardamom and thyme as in one recipe herein sounds extremely odd indeed if not downright grim, but I haven't tried it). The book is simply and traditionally laid out and well presented - one recipe to a page with the occasional photograph of a recipe on the opposite page - certainly no padding with lots of arty photos of middle eastern locations. In these respects it serves as a cookbook much better than the Maloufs' Arabesque and Turquoise. The section at the front with various spice mixes, relishes, dressings, dips and preserves indicating which recipes in the book they can be used with is an excellent addition.

As long as you appreciate that it's not "Moorish", this is actually a quite decent cookbook.
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4 of 4 people found the following review helpful By Silvery surfer on 22 Jun. 2012
Format: Paperback Verified Purchase
Very well produced cook book with new and interesting recipes and methods . I;m not that familiar with middle eastern food so this was a useful book add to my collection . All recipes tried so far have worked well. Pleased to have it .
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6 of 7 people found the following review helpful By Christine Ashby on 2 Nov. 2002
Format: Paperback
Melbourne chef Greg Malouf has been enormously influential in the development of the fusion style of cooking that uses North African and Middle Eastern ingredients without confining itself to the traditional dishes. I used to say that if you took me blindfolded into the restaurant I could identify his cooking, but nowadays as his disciples have established their own restaurants I'm not so sure.
Moorish has a particular emphasis on North African flavours. Purchasing it is worth it just for the first section giving recipes for spice mixes and condiments, though personally I buy my chermoula and ras al hanout already made up. Nowadays it is not difficult (in Melbourne anyway) to get hold of such things as couscous, orange flower water or pomegranate molasses.
The recipes are not generally technically difficult, although some of them may begin with a rather intimidating list of ingredients. And some require a bit of forward planning, like the chocolate bread and butter pudding with turkish delight. This fabulous concoction has to be made two days before serving, using bread that is already stale - but the result is fit for a dinner party!
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