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Moorish: Flavours from Mecca to Marrakech [Paperback]

Greg Malouf , Lucy Malouf
4.5 out of 5 stars  See all reviews (4 customer reviews)

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Book Description

1 Sep 2001
120 original recipes combining traditions and tastes from North Africa, Spain, the Eastern Mediterranean and the Middle East, featuring fresh, contemporary flavours and ingredients. The first chapter introduces readers to twenty different spice blends that are then used throughout the book to create sensational dishes from starters and soups to delicious desserts.


Product details

  • Paperback: 200 pages
  • Publisher: Hardie Grant Books (1 Sep 2001)
  • Language: English
  • ISBN-10: 1876719982
  • ISBN-13: 978-1876719982
  • Product Dimensions: 23.6 x 21 x 1.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 4,150,936 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

Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the international restaurant scene with his innovative food. He is currently head chef at London s Petersham Nurseries. Lucy Malouf is a food writer and editor based in France. --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
5 of 5 people found the following review helpful
By E. L. Wisty TOP 500 REVIEWER VINE VOICE
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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6 of 7 people found the following review helpful
5.0 out of 5 stars Modern Middle Eastern Made Easy 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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2 of 3 people found the following review helpful
5.0 out of 5 stars Modern Middle Eastern Made Easy 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.
Purchasing Moorish 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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1 of 2 people found the following review helpful
4.0 out of 5 stars Moorish 30 Oct 2011
By bjpause
Format:Paperback
What is interesting in the book is the combination of 'spices' used to produce a sort of Northern European Eastern tasting dish. If you live in a cosmopolitan city in the UK,Holland or Germany perhaps, then some of the base spices used maybe be available. Unfortunately for me I don't and thus the recipes need to be modified to suit what I can find locally. However the instructions are clear, easy on the methodology and well within the average cooks ability to recreate.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  5 reviews
5 of 5 people found the following review helpful
3.0 out of 5 stars GREAT BOOK, REALLY REALLY BAD DELIVERY. 5 Feb 2012
By Ann Allen - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I just loved this and all of the other Malouf books available on Kindle for their wisdom, knowledge, skill, history, recipes. What I hate though is the unthoughtout presentation of their product. It almost feels like they have no respect for their buyers, cooks, consumers. No thought has been put into thinking how a person might use these books. There is no linked index of recipes, there is no bookmarking process, there is no way to return to your previous spot or to the Contents, without knowing the location number. All in all these books feel like a rip off. If presentation is not more thoughtful then you are going to spoil what should be a great Kindle experience and turn away tons of pprospective buyers. This message is not just for the Malouf publishers and for Kindle but for all writers and e-book presenters - take the time, think it through, out yourself in the shoes of the user, get it right, or you can be sure that I for one will stop buying your books.
1 of 1 people found the following review helpful
5.0 out of 5 stars Good so far 18 April 2011
By Fun Cooking - Published on Amazon.com
Format:Hardcover|Verified Purchase
Unlike a lot of Greg and Lucy Malouf's books is basically just recipes. This is great for me because it's a lot easier to find the recipes in this book than in some of their others. One thing that's a little difficult is that the measurements use the metric system. I have a kitchen scale, so I can weigh things out, but sometimes things like 150 ml of Tahini sauce can be tricky.

We've only had a chance to make one recipe so far, the Lentils and Rice with Caramelised Onions, but I really enjoyed it. We didn't use purple onions (as directed), but the standard yellow ones worked just fine.

The sections of this cookbook include:
Dry Mixed Spices
Wet Mixed Spices
Dressings and Relishes
Pickles and Preserves
Soups
Salads
Snacks
Grains, Pasta and Pulses
Poultry
Meat
Seafood
Vegetables
Desserts
Cakes and Cookies

There is also a Cook's Notes section with some explanation of measuring units.

A lot of the recipes look good, I just haven't had the time to make more of them.
5.0 out of 5 stars Delectable taste adventure 7 Jan 2014
By Robyn Hannam - Published on Amazon.com
Format:Hardcover|Verified Purchase
This stylish book presents not only the cuisine of the Moroccan world , but wonderful photography of food, presentation and place .As a travel journal alone , it stands in its own right. One cannot remain a casual browser - the delectable tastes and aromas arise from the pages, summonsing the reader to just get cooking. The quality publication deserves a place on display beyond the kitchen shelf.
3 of 5 people found the following review helpful
5.0 out of 5 stars MOORISH A VERY GOOD BOOK 4 Aug 2010
By Salvador Ceja - Published on Amazon.com
Format:Paperback|Verified Purchase
THIS IS A GREAT BOOK FOR A PERSON INTERESTED IN LEARNING ABOUT FOOD OF THE MIDDLE EAST NORTH AFRICA,SPAIN AND THE EASTERN MEDITERRANEAN. IT HAS SPICE BLENDS I HAVE NOT SEEN BEFORE IN OTHER COOKBOOKS OF THIS REGION. IT HAS DELICIOUS AND INTERESTING RECIPIES LIKE PORK ROASTED IN PEPPER AND CINNAMON, AND THE MEDJOOL DATE ICREAM WHICH IS VERY DELICIOUS. I WOULD RECOMMEND THIS BOOK TO COOKS WHO ENJOY THE PLEASURE OF EATING GOOD FOOD, AND THOES WHO ENJOY PREPARING GOOD FOOD NO MATTER WHERE IN THE WORLD IT COMES FROM.
1 of 3 people found the following review helpful
5.0 out of 5 stars Moorish 16 May 2010
By Kate Runyan - Published on Amazon.com
Format:Hardcover|Verified Purchase
Another fantastic book by Greg Malouf, this book is a keeper, and a must have for any serious cook.
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