Articles liés à Arabesque: Modern Middle Eastern Food

Arabesque: Modern Middle Eastern Food - Couverture souple

Malouf, Greg; Malouf, Lucy

 
9781740667678: Arabesque: Modern Middle Eastern Food
Couverture souple
ISBN 10 : 1740667670 ISBN 13 : 9781740667678
Editeur : Hardie Grant Books, 2010

Synopsis

In Arabesque, Greg Malouf draws his culinary inspiration from childhood memories, family traditions and his travels throught the Middle East, North Africa, the Eastern Mediterranean and Moorish Spain. Greg and his writing partner Lucy present a comprehensive A-Z of ingredients widely used in Middle Eastern cooking, from basics such as almonds, lemons and yoghurts, to lesser used ingredients such as rosewater, pomegranate and sumac. This book welcomes the stars of Arabic cooking into the modern kitchen with descriptions and history of each ingredient, as well as invaluable tips on how to select, prepare and cook them in delicious and exciting recipes. This award-winning collection of 170 recipes includes several of Greg's signature dishes, such as salmon kibbeh nayeh and little pigeon bisteeya, alongside imaginative dinner party ideas like cardamom honey-glazed roast duck. Tuck into the delicious simple supper recipes, including lamb rump with pistachios and peppercorns, and finish off with the sumptuous rose-scented plum jelly and pine nut praline ice-cream.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food, and his influence has now spread throughout Europe, Asia and the Middle East. Until recently, Greg was head chef at the Michelin-starred Petersham Nurseries Cafe in Richmond, London. Lucy Malouf is a food writer and editor based in France. Together with her former husband, she has co-authored Moorish, Saha, Turquoise, Saraban, and Malouf: New Middle Eastern Food.

À propos de la quatrième de couverture

In Arabesque, Greg Malouf draws his culinary inspiration from childhood memories, family traditions and his travels throught the Middle East, North Africa, the Eastern Mediterranean and Moorish Spain. Greg and his writing partner Lucy present a comprehensive A-Z of ingredients widely used in Middle Eastern cooking, from basics such as almonds, lemons and yoghurts, to lesser used ingredients such as rosewater, pomegranate and sumac. This book welcomes the stars of Arabic cooking into the modern kitchen with descriptions and history of each ingredient, as well as invaluable tips on how to select, prepare and cook them in delicious and exciting recipes. This award-winning collection of 170 recipes includes several of Greg's signature dishes, such as salmon kibbeh nayeh and little pigeon bisteeya, alongside imaginative dinner party ideas like cardamom honey-glazed roast duck. Tuck into the delicious simple supper recipes, including lamb rump with pistachios and peppercorns, and finish off with the sumptuous rose-scented plum jelly and pine nut praline ice-cream.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Hardie Grant Books
Date d'édition
2010
Langue
anglais
ISBN 10 
1740667670
ISBN 13 
9781740667678
Reliure
Broché
Nombre de pages
352
Coordonnées du fabricant
non disponible
Personne responsable
non disponible