Arabesque [electronic resource] : (New Edition)

ISBN:

9781742735535

Title:

Author:

Malouf, Greg.

Personal Author:

Malouf, Greg.

Publication Information:

Prahran : Hardie Grant Books, 2010.

Physical Description:

1 online resource (557 p.)

General Note:

Description based upon print version of record.

Contents:

COVER PAGE; TITLE PAGE; COPYRIGHT PAGE; DEDICATION; CONTENTS; ACKNOWLEDGEMENTS; INTRODUCTION; COOKING NOTES; ALMONDS; APRICOTS; ARTICHOKES; BEANS; BURGHUL; CARDAMOM; CHEESE; CHICKPEAS; CHILLIES; CINNAMON; CORIANDER; COUSCOUS; CUMIN; DATES; EGGPLANTS; FIGS; GARLIC; GINGER; HONEY; LAMB; LEMONS; LENTILS; MINT; OLIVE OIL; OLIVES; ORANGE-BLOSSOM WATER; PARSLEY; PASTRY; PINE NUTS; PISTACHIOS; POMEGRANATES; QUINCES; RICE; ROSEWATER; SAFFRON; SESAME SEEDS; SILVERBEET AND SPINACH; SUMAC; THYME; TURKISH COFFEE; VINE LEAVES; WATERMELON; YOGHURT; ZUCCHINI; BIBLIOGRAPHY

Subject Term:

Cookbooks.

Cooking, Middle Eastern.

Recipes.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2010

Publication Information:

Prahran : Hardie Grant Books, 2010.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Greg Malouf is widely admired as one of AustraliaOCOs 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 GregOCOs 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 a source of inspiration for professional chefs, keen home cooks and gourmets alike."