Author(s): Greg Malouf
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.
Greg Malouf has created a cuisine in Australia that has become know as Modern Middle Eastern food. Since 2001 Greg has been executive chef at his highly regarded Melbourne restaurant, MoMo. He also travels widely for master classes and guest-chef appearances and consults to restaurants in New Zealand and Hong Kong. Lucy Malouf is a Melbourne-based writer with an interest in food and cooking. She contributes features and reviews to the major Australian newspapers, restaurant guides, magazines and journals. Together the Maloufs are the authors of the award winning Moorish: from Mecca to Marakech, Saha: a chef's journey through Lebanon and Syria and Turquoise: A chef's travels in Turkey.