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Moorish: Flavours from Mecca to Marrakech (Anglais) Relié – 1 octobre 2009


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Format Kindle
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Relié, 1 octobre 2009
EUR 99,37
Broché
"Veuillez réessayer"
EUR 61,36 EUR 62,42
--Ce texte fait référence à l'édition Relié.

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Descriptions du produit

Présentation de l'éditeur

A seductive cookbook celebrating the feasts and flavors of the Middle East and North Africa. Greg and Lucy Malouf have compiled this collection of mouthwatering recipes inspired by the flavors of North Africa, Spain, the eastern Mediterranean, and the Middle East-regions united by a common thread that winds its way back to Arabia. Moorish begins with recipes for spice blends, dressings, relishes, pickles, and preserves that best define the cuisine. With these basics, you'll be able to transform the most mundane ingredients into delicious snacks and soups, meat, vegetable and poultry dishes, and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken paillard with savory cumin butter, or try Atlantic salmon grilled with sumac. For dessert, make a delectable mango tart filled with orange-blossom water, or liven up weekend breakfast with hot lemon fritters and cinnamon sugar. Greg and Lucy want people to become as comfortable with the ingredients, techniques, and dishes in Moorish as they are with more familiar foods. Beautifully photographed and written in Lucy's engaging style, Moorish is, above all, a passionate celebration of flavor that will inspire and delight the adventurous home cook. --Ce texte fait référence à l'édition Relié .

Biographie de l'auteur

Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has worked extensively in Europe and Asia, travels widely for master classes and guest-chef appearances, and consults to restaurants around the world. Lucy Malouf is a Melbourne-born food writer and editor. She is a regular contributor to newspapers, magazines, restaurant guides, and websites. Together with her former husband, Greg Malouf, she is the coauthor of Arabesque, Saha, Turquoise, Saraban, and New Middle Eastern Food. --Ce texte fait référence à l'édition Relié .



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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 6 commentaires
8 internautes sur 9 ont trouvé ce commentaire utile 
GREAT BOOK, REALLY REALLY BAD DELIVERY. 5 février 2012
Par Ann Allen - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
Good so far 18 avril 2011
Par Fun Cooking - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
Delectable taste adventure 7 janvier 2014
Par Robyn Hannam - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
I absolutely love this book 31 mars 2015
Par Jeanne R. - Publié sur Amazon.com
Format: Relié Achat vérifié
I absolutely love this book! I really thought I had enough Middle East cookbooks, but this one is so unique that I can't stop reading it. And the recipes are so simple and very tasty. One of my favorite recipes is, for example, grilled salmon with olive oil, garlic, lime, toasted fennel and Ras El Hanout. So simple yet so delicious. Greg Malouf outdid himself once again.
3 internautes sur 5 ont trouvé ce commentaire utile 
MOORISH A VERY GOOD BOOK 4 août 2010
Par Salvador Ceja - Publié sur Amazon.com
Format: Broché Achat vérifié
THIS IS A GREAT BOOK FOR A PERSON INTERESTED IN LEARNING ABOUT FOOD OF THE MIDDLE EAST NORTH AFRICA,SPAIN AND THE EASTERN MEDITERRANEAN. IT HAS SPICE BLENDS I HAVE NOT SEEN BEFORE IN OTHER COOKBOOKS OF THIS REGION. IT HAS DELICIOUS AND INTERESTING RECIPIES LIKE PORK ROASTED IN PEPPER AND CINNAMON, AND THE MEDJOOL DATE ICREAM WHICH IS VERY DELICIOUS. I WOULD RECOMMEND THIS BOOK TO COOKS WHO ENJOY THE PLEASURE OF EATING GOOD FOOD, AND THOES WHO ENJOY PREPARING GOOD FOOD NO MATTER WHERE IN THE WORLD IT COMES FROM.
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