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Moorish: Flavours from Mecca to Marrakech Hardcover – October 1, 2009

4.7 out of 5 stars 6 customer reviews

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Hardcover, October 1, 2009
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Editorial Reviews

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

About the Author

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.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Hardie Grant Books (October 1, 2009)
  • Language: English
  • ISBN-10: 1740667417
  • ISBN-13: 978-1740667418
  • Product Dimensions: 7.5 x 0.9 x 10.5 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #4,561,682 in Books (See Top 100 in Books)

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Customer Reviews

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Top Customer Reviews

Format: Kindle Edition Verified Purchase
I just loved this and all of the other Malouf books available on Kindle for their wisdom, knowledge, skill, history, recipes. What I hate though is the unthoughtout presentation of their product. It almost feels like they have no respect for their buyers, cooks, consumers. No thought has been put into thinking how a person might use these books. There is no linked index of recipes, there is no bookmarking process, there is no way to return to your previous spot or to the Contents, without knowing the location number. All in all these books feel like a rip off. If presentation is not more thoughtful then you are going to spoil what should be a great Kindle experience and turn away tons of pprospective buyers. This message is not just for the Malouf publishers and for Kindle but for all writers and e-book presenters - take the time, think it through, out yourself in the shoes of the user, get it right, or you can be sure that I for one will stop buying your books.
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Format: Hardcover Verified Purchase
Unlike a lot of Greg and Lucy Malouf's books is basically just recipes. This is great for me because it's a lot easier to find the recipes in this book than in some of their others. One thing that's a little difficult is that the measurements use the metric system. I have a kitchen scale, so I can weigh things out, but sometimes things like 150 ml of Tahini sauce can be tricky.

We've only had a chance to make one recipe so far, the Lentils and Rice with Caramelised Onions, but I really enjoyed it. We didn't use purple onions (as directed), but the standard yellow ones worked just fine.

The sections of this cookbook include:
Dry Mixed Spices
Wet Mixed Spices
Dressings and Relishes
Pickles and Preserves
Soups
Salads
Snacks
Grains, Pasta and Pulses
Poultry
Meat
Seafood
Vegetables
Desserts
Cakes and Cookies

There is also a Cook's Notes section with some explanation of measuring units.

A lot of the recipes look good, I just haven't had the time to make more of them.
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Format: Hardcover Verified Purchase
This stylish book presents not only the cuisine of the Moroccan world , but wonderful photography of food, presentation and place .As a travel journal alone , it stands in its own right. One cannot remain a casual browser - the delectable tastes and aromas arise from the pages, summonsing the reader to just get cooking. The quality publication deserves a place on display beyond the kitchen shelf.
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