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New Feast: Modern Middle Eastern Vegetarian

Malouf, Lucy; Malouf, Greg

10 valutazioni da GoodReads
ISBN 10: 1742708420 / ISBN 13: 9781742708423
Editore: Hardie Grant Books, 2014
Nuovi Condizione New Hardcover
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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Why didn't anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. . Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. .The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. .Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magniFicent dishes I've eaten. I've dreamt about it ever since." --Stan Slesser, Personal Journal, The Asian Wall Street Journal "The next day's hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. .Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. .The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brle, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream--a new spectrum of subtle, perfumy avours." --Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain's Kitchen Confidential "I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium.I like his swing back and forth between old and new and his sensitivity with spices is brilliant.I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head." --Paula Wolfert, chef-author "The food transcends some of the traditions in presentation but remains authentic in taste." -The New York Times. Codice inventario libreria ABE_book_new_1742708420

Su questo libro:


Delve into beautiful, delicious vegetarian food from the masters of Middle Eastern cuisine. The Middle East?from North Africa and Moorish Spain, through Turkey, Lebanon, Syria, and Jordan to the Arabian Peninsula?has long had a vibrant tradition of home-style vegetarian cuisine?from their abundant fresh salads, dips, and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf?s recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations and the importance of color and texture. The recipes are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterizes the region.

L'autore: Greg Malouf has inspired a generation of young chefs and transformed Middle Eastern food with his passion for the flavors of North Africa and the Middle East. He has worked in France, Italy, Austria, UK, Australia and Hong Kong and has recently opened a new restaurant in Dubai. Lucy Malouf is a London-based writer, she contributes regularly to newspapers and articles as well as a number of food and wine-based websites. Greg and Lucy have co-authored 6 books including the best-selling Malouf: New Middle Eastern Food.

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Dati bibliografici

Titolo: New Feast: Modern Middle Eastern Vegetarian

Casa editrice: Hardie Grant Books

Data di pubblicazione: 2014

Legatura: Hardcover

Condizione libro: New

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Indirizzo: Lewiston, NY, U.S.A.

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