Ebook: Arabesque

Cover page; title page; copyright page; dedication; contents; acknowledgements; introduction; cooking notes; almonds; apricots; artichokes; beans; burghul; cardamom; cheese; chickpeas; chillies; cinnamon; coriander; couscous; cumin; dates; eggplants; figs; garlic; ginger; honey; lamb; lemons; lentils; mint; olive oil; olives; orange-blossom water; parsley; pastry; pine nuts; pistachios; pomegranates; quinces; rice; rosewater; saffron; sesame seeds; silverbeet and spinach; sumac; thyme; turkish coffee; vine leaves; watermelon; yoghurt; zucchini; bibliography.;Greg Malouf is widely admired as one of Australia's most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection.