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Malouf: New Middle Eastern Food Hardcover – 1 Oct 2011

4.1 out of 5 stars 14 customer reviews

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Product details

  • 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)

Product Description

Review

"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.


Customer Reviews

4.1 out of 5 stars
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Top Customer Reviews

Format: Hardcover 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.
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Format: Hardcover 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.
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Format: Hardcover Verified Purchase
Malouf's 'New Middle Eastern Food' copy has arrived in the post and i am pleased to announce that I absolutely LOVE IT.
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.
Happy cooking
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Format: Hardcover Verified Purchase
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. The recipes are clear and concise, some a bit fiddley but nothing a bit of patience can't deal with, and so far the few I've tried have tasted great. But one of the best features of this book, is the photograpgy. The dishes look utterly stunning in the pictures, and yet achievable. I do like to see a dish as well as read how to make it, and so often the photography puts you off trying something new, but these just make you want to get in the kitchen and have a go. The only reason it got 4 stars and not 5 is because there isn't a picture of every dish. That would make this book perfect.
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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.
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