Moorish: Flavours from Mecca to Marrakech

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9781742706955: Moorish: Flavours from Mecca to Marrakech
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Moorish is designed to seduce you: to stimulate your imagination, invigorate your senses, and tempt you to try every wonderful flavor. Greg and Lucy Malouf have compiled this collection of mouth-watering recipes inspired by the flavors of North Africa, Spain, the Eastern Mediterranean, and the Middle East - regions united by a common thread that winds its way back to Arabia.

Moorish begins with recipes for spice blends, dressings, relishes, pickles, and preserves that best define the cuisine. With these basics, you'll be able to transform the most mundane ingredients into delicious snacks and soups, meat, vegetable and poultry dishes, and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken paillard with savory cumin butter, or try Atlantic salmon grilled with sumac. For dessert, make a delectable mango tart filled with orange-blossom water or liven up weekend breakfast with hot lemon fritters and cinnamon sugar.

Greg and Lucy want people to become as comfortable with the ingredients, techniques, and dishes in Moorish as they are with more familiar foods. They want you to be able to whip up chermoula as readily as pesto; to be as comfortable with tagines as with casseroles. They want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary.

Beautifully photographed and written in Lucy's engaging style, Moorish is, above all, a passionate celebration of flavor that will inspire and delight the adventurous home cook.

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About the Author:

Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has worked extensively in Europe and Asia, travels widely for master classes and guest-chef appearances, and consults to restaurants around the world.

Lucy Malouf is a Melbourne-born food writer and editor. She is a regular contributor to newspapers, magazines, restaurant guides, and websites. Together with her former husband, Greg Malouf, she is the co-author of Arabesque, Saha, Turquoise, Saraban, and New Middle Eastern Food.

Review:

"There is no doubt that this is a country and a culinary tradition bursting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunately, Greg and Lucy Malouf have."  —Anthony Bourdain on Saha

"A comprehensive overview of traditional dishes of the cuisine . . . sure to appeal to a wide audience."  —Publishers Weekly on Artichoke to Za'atar

"Gorgeous photography makes this a coffee-table candidate, but the tour of these Middle Eastern countries, with the personal touch of this chef/writer team, will find you absorbing their words and recipes as well. You might even take this into the kitchen!"  —Chicago Tribune on Saha

"Recipes for pros and novices alike."  —Bon Appetit on Artichoke to Za'atar

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9781742701370: Moorish: Flavours From Mecca To Marrakech

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ISBN 10:  174270137X ISBN 13:  9781742701370
Publisher: Hardie Grant, 2011
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9781740667418: Moorish: Flavours From Mecca To Marrakech

Hardie..., 2009
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9781845431150: Moorish

Apple ..., 2006
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9781876719982: Moorish: Flavours from Mecca to Marrakech

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Book Description HARDIE GRANT BOOKS, Australia, 2014. Hardback. Condition: New. Language: English . Brand New Book. Greg and Lucy Malouf have compiled this collection of mouth-watering recipes inspired by the exciting flavours of North Africa, Spain, the Eastern Mediterranean and the Middle East - regions united by a common thread that winds its way back to Arabia. Moorish begins with recipes for spice blends, dressings, relishes, pickles and preserves that best define the cuisine. With these basics in your pantry and refrigerator, you ll be able to transform the most mundane ingredients into deliciously different Moorish snacks and soups; meat, vegetable and poultry dishes; and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. For dessert, make a delectable mango tart flavoured with orange-blossom water or liven up weekend breakfast with hot lemon fritters and cinnamon sugar. Beautifully illustrated and written in Lucy s engaging style, Moorish is, above all, a passionate celebration of flavour that will inspire and delight the adventurous home cook. Seller Inventory # AA79781742706955

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Book Description HARDIE GRANT BOOKS, Australia, 2014. Hardback. Condition: New. Language: English . Brand New Book. Greg and Lucy Malouf have compiled this collection of mouth-watering recipes inspired by the exciting flavours of North Africa, Spain, the Eastern Mediterranean and the Middle East - regions united by a common thread that winds its way back to Arabia. Moorish begins with recipes for spice blends, dressings, relishes, pickles and preserves that best define the cuisine. With these basics in your pantry and refrigerator, you ll be able to transform the most mundane ingredients into deliciously different Moorish snacks and soups; meat, vegetable and poultry dishes; and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. For dessert, make a delectable mango tart flavoured with orange-blossom water or liven up weekend breakfast with hot lemon fritters and cinnamon sugar. Beautifully illustrated and written in Lucy s engaging style, Moorish is, above all, a passionate celebration of flavour that will inspire and delight the adventurous home cook. Seller Inventory # AA79781742706955

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