SUQAR : Desserts and Sweets from the Modern Middle East
Book Details
Format
Hardback or Cased Book
ISBN-10
1743794134
ISBN-13
9781743794135
Publisher
Hardie Grant Books
Imprint
Hardie Grant Books
Country of Manufacture
AU
Country of Publication
GB
Publication Date
Nov 1st, 2018
Print length
256 Pages
Weight
1,390 grams
Dimensions
26.70 x 21.70 x 2.70 cms
Product Classification:
National & regional cuisineDesserts
Ksh 6,050.00
Re-Printing
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Secure
Quality
Fast
100 sweet recipes that put a modern twist on the flavours of the Middle East
Winner of the 2019 James Beard Foundation Award in the Baking and Desserts category.
SUQAR (which means ''sugar'' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors – ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks.
The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg''s restaurant kitchens). The recipes merge the spices, flavors and scents of Greg''s childhood with the influence of Greg''s training in the West to create dishes in Greg''s signature Modern Middle Eastern style.
The book''s ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.
SUQAR (which means ''sugar'' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors – ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks.
The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg''s restaurant kitchens). The recipes merge the spices, flavors and scents of Greg''s childhood with the influence of Greg''s training in the West to create dishes in Greg''s signature Modern Middle Eastern style.
The book''s ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.
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