Use chermoula as readily as pesto, be as comfortable with tagines as with casseroles, and allow spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary with the help of this tantalizing book
Greg and Lucy Malouf have compiled this collection of mouthwatering recipes inspired by the exciting 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 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. Transform humble chicken schnitzel with savory cumin butter, or try Atlantic salmon grilled with fennel, lime, and sumac. For dessert, make a delectable mango tart flavored 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 flavor that will inspire and delight the adventurous home cook.
"synopsis" may belong to another edition of this title.
Greg Malouf has inspired a generation of young chefs and transformed the Melbourne restaurant scene with his passion for the flavors of North Africa and the Middle East. Drawing on his cultural heritage and European training, Greg has forged a unique style of cooking that combines Middle Eastern tradition with contemporary flair. Greg is in constant demand around Australia and abroad for chef masterclasses, media interviews, and guest chef appearances in leading hotels. Lucy Malouf is a Melbourne based writer with a life long passion for food and cooking. She contributes regularly to Food and Drink in the Herald Sun, and over the years has written on a freelance basis for the Australian and Australian Gourmet Traveller, as well as a number of food and wine based websites. She is also a restaurant reviewer and feature writer for Mietta’s Eating and Drinking in Australia and The Age Cheap Eats Guide. Together, they are the authors of Artichoke to Za'atar: Modern Middle Eastern Food; Saha: A Chef's Journey Through Lebanon; and Syria Turquoise: A Chef's Travels in Turkey.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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Book Description Apple Press, 2006. Paperback. Book Condition: New. Next day dispatch from the UK (Mon-Fri). Please contact us with any queries. Bookseller Inventory # mon0000437806
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Book Description Apple Press, 2006. Paperback. Book Condition: New. book. Bookseller Inventory # M1845431154