In 2011 Arabesque was voted best Australian cookbook in the World Food Media Awards and won third place in the overall competition.
ARABESQUE
One of Australia's Top 10 Most Influential Cookbooks.
Since its publication in 1999, this award-winning collection of 170 recipes has become a modern-day classic, earning international acclaim as the ultimate guide to modern Middle Eastern cuisine by the master of the genre.
In Arabesque, Greg and Lucy Malouf present 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.
Arabesque is a volume to read, use and treasure – a must for anyone interested in creative cooking and culinary history. It will inspire professional chefs, the keen home-cook and the gourmet alike.
reviews
'I remember getting my hands on this book for the first time and reading it from cover to cover, it was that good. I think it should be up there as a bit of a bible; an ultimate guide to Middle Eastern cuisine. It’s very factual, the recipes are simple to follow and the flavours are mind-blowing.'
KAREN MARTINI, SUNDAY AGE
'Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine and teach readers where particular dishes hail from.'
SAVEUR
'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.'
THE AGE
'I'm sold on Greg Malouf. . . . I like his swing back and forth between old and new and his sensitivity with spices is especially brilliant. Spices insinuate into dishes, enhancing and improving the food. . . . He is a brilliant chef. I like the way his food plays with my head.'
PAULA WOLFERT