Arabesque

Modern Middle Eastern Food
(Hardie Grant, 1999, RRP $49.95 hardback)
By Greg and Lucy Malouf

Since it’s publication in 1999, Greg & Lucy Malouf’s award-winning Arabesque has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine.

Now completely re-designed with beautiful photography by William Meppem, this stunning book by the master of the genre is an even more desirable addition to your cookbook shelf. Arabesque presents a comprehensive A-Z of ingredients widely used in Middle Eastern cooking. The list covers everything from the basics, such as almonds, lemons and yoghurt, through to lesser-known ingredients such as pomegranates, rosewater and sumac. A brief description and history of each ingredient is provided, as well as invaluable tips on how to select, prepare and cook them.

Reviews for Arabesque

In 2000, Arabesque was voted best Australian cookery book in the World Food Media Awards and won third place in the international cookery book awards.

‘Arabesque is a hefty achievement: inspiring, informative and easy to use. More to the point, it is a window on the unique modern cuisine of chef Greg Malouf, a cuisine he describes as "food which captures the essence of the Middle East and expresses it in the best Western Tradition". Nicely put, as is much of the hyperbole-free writing in Arabesque.’
(John Lethlean, The Age, December 21 1999)

‘For those of us who love the flavours of the Middle East, this is the book we have been waiting for. In Arabesque, Melbourne chef Greg Malouf guides us through an A–Z of ingredients and spices… An exciting book, and one you will return to time and time again.’
(Australian Gourmet Traveller, October 1999)