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New Feast
Modern Middle Eastern Vegetarian
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Artikel-Nr:
9781743793213
Veröffentl:
2017
Seiten:
272
Autor:
Lucy Malouf
Gewicht:
1106 g
Format:
258x216x20 mm
Sprache:
Englisch
Beschreibung:
Malouf, Lucy
Lucy Malouf is a food writer and editor. Together with her former husband, Greg, she is the co-author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food. Lucy and her husband George live in a converted Kentish barn in the UK.Malouf, Greg
Acclaimed as the creator of 'Modern Middle Eastern Cooking', Greg Malouf is a Michelin-starred chef based in Dubai, where he opened his second multi-million restaurant venture Zahira in 2017. Together with his former wife, Lucy Malouf, he is the co-author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food.
Lucy Malouf is a food writer and editor. Together with her former husband, Greg, she is the co-author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food. Lucy and her husband George live in a converted Kentish barn in the UK.Malouf, Greg
Acclaimed as the creator of 'Modern Middle Eastern Cooking', Greg Malouf is a Michelin-starred chef based in Dubai, where he opened his second multi-million restaurant venture Zahira in 2017. Together with his former wife, Lucy Malouf, he is the co-author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food.
The Middle East has long had a vibrant tradition of home-style vegetarian cuisine - from abundant fresh 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 approach to vegetarian food comes from their deep knowledge of traditional flavour combinations.
The recipes in New Feast are new interpretations of Middle Eastern food, from Glazed apple-raisin fritters, Baked tomatoes with saffron, bulgur and barberries to Griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes, this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavoursome heights.
The recipes in New Feast are new interpretations of Middle Eastern food, from Glazed apple-raisin fritters, Baked tomatoes with saffron, bulgur and barberries to Griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes, this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavoursome heights.