Search results for: malouf-new-middle-eastern-food

Arabesque New Edition

Author : Greg Malouf
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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 a source of inspiration for professional chefs, keen home cooks and gourmets alike.

Malouf

Author : Greg Malouf
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Following on from the success of their award-winning books, Saha, Turquoise and Saraban, Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you're after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.

Artichoke to Za atar

Author : Greg Malouf
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Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.

New Feast

Author : Greg Malouf
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The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine, from their abundant salads, dips and breads to delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed to be mixed and matched for sharing. With its stunning photography, New Feast offers modern interpretations of Middle Eastern food with more than 130 recipes inspired by the spirit of generosity that characterises the region. While vegetables are the stars, the recipes have variety with a selection of grains, legumes, couscous and rice, plus breads, butters, dips and preserves, and even an enticing assortment of fruit-focused ice creams, puddings, pastries and cakes. Think Winter tabbouleh; Eggplant pilaf with yoghurt & zhoug; Charred corncobs with almond-saffron butter; Spicy red hummus and Orange baklava cigars. Now available in a compact hardback, New Feast - one of eight books in the Maloufs' series of highly acclaimed food and travel books - is a rich and diverse compendium of vegetarian recipes with a Middle Eastern touch.

SUQAR

Author : Greg Malouf
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2019 James Beard Award Nominee SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors – ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks. The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavors and scents of Greg's childhood with the influence of Greg's training in the West to create dishes in Greg's signature Modern Middle Eastern style. The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.

Saha

Author : Greg Malouf
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In Saha, Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey. The cuisine in Saha is traditional and inspirational, enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavor yet not too complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on history. The rich and exciting cuisine from Lebanon and Syria captures the spirit of the modern and the ancient, the characters, dishes, flavors and colors beautifully portrayed in this highly illustrated and lavishly designed volume.

Saraban

Author : Greg Malouf
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Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world’s earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It’s a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.

Turquoise

Author : Greg Malouf
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A culinary odyssey through Turkey draws on the authors' trip through the diverse regions of the country to create their own versions of traditional Turkish cuisine, including Little Kefta Dumplings in Minted Yogurt Sauce, as well as innovative dishes drawing on the flavors and ingredients of the Middle East, such as Roast Chicken with Pine Nut and Barberry Pilav Stuffing or Pistachio Halva Ice Cream.

Moorish

Author : Greg Malouf
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A celebration of the feasts and flavors of the Middle East, North Africa, Spain and the eastern Mediterranean begins with recipes for spice blends, condiments and preserves before explaining how to transform mundane ingredients into sumptuous meals. By the authors of Arabesque.

Behind The Text

Author : Sue Joseph
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Behind the Text is a celebration of the often forgotten genre of creative nonfiction, through research about and interviews conducted with eleven prolific award-winning Australian creative nonfiction authors, including Paul McGeough, Doris Pilkington Garimara (the last interview before her death in 2014), David Leser, Kate Holden, Greg Bearup and Anna Goldsworthy. Joseph has written an account of each author/journalist, including their writing processes, as well as any ethical dimensions in their work. They are located in Australian settings around the country. The Australian creative nonfiction literary landscape is rich and vital, read with relish by Australians, and deals with important and burning national issues. Yet creative nonfiction in Australia is rarely discussed as a cohesive genre. This is the first definitive Australian text which brings together a disparate group of Australian creative nonfiction writers, recognising them and their writing in a way they would be recognised in the USA and Europe. Sue Joseph has been a journalist for more than 35 years, working both in Australia and the UK. She has published three other books: She's My Wife; He's Just Sex, The Literary Journalist and Degrees of Detachment: An Ethical Investigation, and Speaking Secrets, which focuses on literary journalism and ethics. Joseph now teaches print journalism and writing at the University of Technology, Sydney. 'Sue Joseph's fine writing and her magnificent ability to bring the colour, the textures and voice(s) of life into text make her another great Australian creative nonfiction writer.' - Isabel Soares, President of International Association for Literary Journalism Studies 'I was totally entranced by Behind the Text. I finished reading the book and simply started again!' - Graeme Harper, Editor, New Writing: the International Journal for the Practice and Theory of Creative Writing 'Sue Joseph is one of Australia's leading thinkers on creative nonfiction.' -Matthew Ricketson, Professor, University of Canberra and President of the Journalism Education and Research Association of Australia

Magic Soup

Author : Nicole Pisani
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There is something about soup that has both the ability to revitalise and to soothe. They are packed with nutrition and offer variety, deliciousness and comfort as well as being a fantastic aid for weight-loss. Soup's versatility and health benefits are captured in MAGIC SOUP. Whether it's swapping a stale sandwich at lunchtime for a vibrant bowl full of grains and greens, or relaxing at home over a velvety blend of manuka-honeyed parsnip, cooking for a supper party or nursing a cold - there is always an occasion for soup. MAGIC SOUP features over 100 innovative recipes helping you to feel fuller and become healthier. Recipes such as salmon poached in lemongrass tea, lemon chicken and mint with quinoa, and the ultimate 'chicken soup for the soul' will redefine people's expectations and put paid to the myth that soup cannot be a hearty meal in itself. Nicole Pisani and Kate Adams have all the credentials to create recipes that are utterly delicious and in line with a balanced way of eating.

Malouf Slipcase

Author : Greg Malouf
File Size : 26.35 MB
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The cuisine in Saha is traditional and inspirational; enticingly spiced and fragrant. From hearty peasant dishes to more subtly spiced specialties from ancient palaces. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey through Persia and throughout the Mediterranean and North Africa, are teamed with evocative images and Greg's own unique take on this history-rich and exciting cuisine. In Turquoise Greg and Lucy delight us by bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape - one which remains curiously unexplored by many of us in the Western world. Recipes include classics such as Dumplings Filled with Cheese and Mint and Sticky Pistachio Baklava. Many more spring from Greg's unique talent and imagination, which combine here to create dishes like Spicy Red Pepper Soup with 'Hamsi' Toasts. In Saraban Greg and Lucy explore ancient Persia (one of the world's earliest and greatest empires) and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world, it rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. Join Greg and Lucy as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.

A Guide to Healthy Middle Eastern Meatless Food

Author : Albert Maloof
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This collection of more than 80 family recipes features recipes that have zero cholesterol and low fat. Nutrition facts are included.

Bon App tit

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Tampa Bay Magazine

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Tampa Bay Magazine is the area's lifestyle magazine. For over 25 years it has been featuring the places, people and pleasures of Tampa Bay Florida, that includes Tampa, Clearwater and St. Petersburg. You won't know Tampa Bay until you read Tampa Bay Magazine.

Aramco World

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The Cook s Book

Author : Marcus Wareing
File Size : 67.6 MB
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A new edition of The Cook's Book - winner of the Gourmand World Cookbook Award. Now in e-book format Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you'll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.

Hospitality Foodservice

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Australian Hotelier

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The National Culinary Review

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File Size : 66.85 MB
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