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Moorish Hardcover – 2 Jun 2014

4.4 out of 5 stars 10 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Hardie Grant (2 Jun. 2014)
  • Language: English
  • ISBN-10: 1742706959
  • ISBN-13: 978-1742706955
  • Product Dimensions: 20.5 x 2.8 x 26.7 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 458,234 in Books (See Top 100 in Books)

Product Description

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

Acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food. Greg's reputation as the creator of a new style of cooking known as 'Modern Middle Eastern' - which has changed forever the perception of Middle Eastern food in the West - reaches far beyond his native Australia. Greg and Lucy Malouf have produced six beautiful and award-winning books on different cuisines, the latest being Malouf: New Middle Eastern Food, to continued acclaim. In 2012 Greg left the award winning MoMo restaurant in Melbourne, Australia, to take over the reins at the iconic Petersham Nurseries Caf in Richmond, UK. His Middle Eastern take on seasonal dining earned the restaurant a Michelin star. Lucy Malouf's writing has appeared in compendiums of the best Australian food writing and she also contributes regularly to Australian and International newspapers, journals and magazines. In addition to her own projects, Lucy has collaborated with some of Australia's best known chefs on their recipe books and is regarded as one of the most experienced food editors in the publishing industry.


Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

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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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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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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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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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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