8 of 9 people found the following review helpful
Not really 'Moorish', but a decent book nevertheless,
This review is from: Moorish: Flavours from Morocco to Marrakesh: Flavours from Mecca to Marrakech (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.
Sort: Oldest first | Newest first
Showing 1-1 of 1 posts in this discussion
Initial post: 10 Nov 2013 00:26:45 GMT
Last edited by the author on 10 Nov 2013 00:28:36 GMT
Well the Pomegranate on the cover is defo Iranian/Persian! but also remember all mediterranean food is affected by Ottoman empire which was deeply influenced by Persian food itself. Take greek food as an example, the word "Mezze" is persian for taste. It is whatever that is served in a small plate (usually eaten right after having shots). Its just that in western world they are more known with their greek name rather than their actual origin. Less with Spanish food as there is so much pork involved :)
‹ Previous 1 Next ›