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Greg Malouf is widely admired as one of Australia's most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection of 170 recipes is not slavish to tradition, but rather Greg's modern takes on the food he has grown up with. Seven-Vegetable Couscous is served with Onion Jam and Green Harissa Broth, and Salmon Kibbeh Nayeh is served with Saffron Yoghurt Cheese. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is asource of inspiration for professional chefs, keen home cooks and gourmets alike.
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Greg Malouf is widely considered one of Australia's most innovative and influential chefs. He specializes in combining his Lebanese culinary heritage with his classical European training. Lucy Malouf is an acclaimed food and cookery writer.About the Author:
Greg Malouf, a professional chef currently working in Australia, is one of the brightest stars on the Middle East food front. Lucy Malouf, a restaurateur, is a regular contributor to food columns and mags.
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Book Description Hardie Grant Books, 2002. Hardcover. Condition: New. Never used!. Seller Inventory # P111864980737
Book Description Hardie Grant Publishing, 2002. Condition: New. book. Seller Inventory # M1864980737