- Hardcover: 384 pages
- Publisher: Hardie Grant Books (1 Oct. 2011)
- Language: English
- ISBN-10: 1742701450
- ISBN-13: 978-1742701455
- Product Dimensions: 23.2 x 3.2 x 28.3 cm
- Average Customer Review: 4.1 out of 5 stars See all reviews (14 customer reviews)
- Amazon Bestsellers Rank: 302,648 in Books (See Top 100 in Books)
Malouf: New Middle Eastern Food Hardcover – 1 Oct 2011
Frequently Bought Together
Customers Who Bought This Item Also Bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
"One of the most gorgeous cookbooks out so far. The Maloufs put the heady aromas, exotics spices, complex flavors and delightful textures of Middle Eastern cuisine within reach. Recipes for spice mixes, dressings, relishes and jams are included." Modesto Bee
.."restaurant-quality dishes accessible with down-to-earth guidance doled out with a sense of charm and disarming modestly." Saveur Magazine
..".tantalize your senses by the lush photographs and inspirational and innovative recipes." The Wandering Eater
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.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
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.Read more ›
If you own their other books, though, be warned that you may be getting recipes you already have.
This is my first cook book by the author. I knew I had to have at least one of his books among my great collection, but was slightly reluctant to fork out the money (because of some of the some of the reviews above) and live to regret it.
a) Yes it could use more photos, and, b) Yes the type font is a bit grey. However, being of Middle Eastern origin myself - I thought that on point (a): less photos probably meant more recipes (yay!); and on point (b): It's not as faint as some of the reviews made it out to sound. It is still readable (I am getting blinder and need glasses to read - so that says a lot, methinks).
The book is beautiful and very elegantly presented - though I probably will change my statement on the grey font once the book starts seeing a bit of wear and tear.
In the meantime, can't wait to try out some of Malouf's recipes! Yum yum.
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.Read more ›
Most Recent Customer Reviews
One of the best books I have. Actually I cant remember that I liked any book as much as I like this book. I give this book 10 starts not only 5. Read morePublished 19 months ago by Maryam Abdulwahab
I very much enjoyed this book and wished to order another 2 copies for presents but find they have now increased in price buy £10.00 which I cannot afford!Published on 30 Sept. 2013 by Jackie FitzGerald
The writing is very faint but don't let that put you off, this is a fantastic book packed full of interesting recipes which work.Published on 29 Jun. 2013 by Arabella Baring
This book is a treasure trove of wonderful recipes - most fairly new to me. Avid cooks will love this book, even less experienced will, but some of the recipes could be a slight... Read morePublished on 31 May 2013 by RN Garrod
This book inspires me to cook middle eastern food and gives a good insight in the flavour profiles associated with it.Published on 17 Feb. 2013 by Ben Howard
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... Read morePublished on 13 Jan. 2013 by E. L. Wisty
Thank you for an elegant and beautiful book with some delightful recipes and some fun stories
Greg Malouf is a star ad his food is beautiful, elegant and above all tasty
I bought this book after reading about it in the Metro.
I've sent it back.
1) As with other reviews, there are too few photos and they do not relate directly... Read more