'Really, it’s all there for the taking and the making and so we encourage you to join us in trying a New Feast.'
Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf’s recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavour combinations and the importance of colour and texture. The recipes are new interpretations of Middle Eastern Food, inspired by the spirit of generosity and sharing that characterises the region.
Think Glazed apple-raisin fritters, Zucchini blossom and preserved lemon risotto or Griddled broccolini with almonds and harissa butter. There are sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - to name but a few.
Full of stunning photography of food and scenery, New Feast offers a rich and diverse compendium of recipes in a beautiful, cloth-bound package.
'Chef Greg and writer Lucy Malouf have penned a cookbook full of rich Middle Eastern vegetarian recipes that span the region, from Egyptian breakfast beans with feta, lemon oil and green chilli relish, to a Persian herb salad with fresh figs and labneh. Framed by lush photographs, the recipes celebrate the diversity of the Levant.'
'For my money, New Feast edges it. It’s a beautifully produced book than sneaks in the back door Greg Malouf’s quest for healthier eating. It’s only after devouring recipes such as
braised artichoke with preserved lemon and basil creme fraiche, or tomatoes stuffed with saffron, bulgur and barberries, that you realise you have been seduced into vegetarianism.'
THE TIMES MAGAZINE
'The more than 130 recipes are big on colour, texture and heady aromatics. And in other good news, Malouf’s recipes are also refreshingly un-cheffy and free from overcomplication.
With dishes designed for mixing, matching and sharing, New Feast captures the freshness, vibrancy and generosity of Middle Eastern cuisine.'