2018/2019 美國得獎作品 SUQAR: Desserts Sweets from the Modern Midd 價格比較,價格查詢,歷史價格詳細信息

2018/2019 美國得獎作品 SUQAR: Desserts Sweets from the Modern Midd 價格比較,價格查詢,價格歷史信息

Name: 2018/2019 美國得獎作品 SUQAR: Desserts Sweets from the Modern Midd
SKU: 6440668-7159826351

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2018/2019 美國得獎作品 SUQAR: Desserts Sweets from the Modern Midd 歷史價格(單位:新台幣)

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2018/2019 美國得獎作品 SUQAR: Desserts Sweets from the Modern Middle East Hardcover Illustrated, November 20, 2018 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. Review WINNER 2019 James Beard Foundation Book Award for Baking and Desserts About the Author Acclaimed as the master of modern Middle Eastern cooking, Greg Malouf transformed the Australian restaurant scene over several decades with his innovative food. Greg's reputation as the creator of a new style of cooking known as Modern Middle Eastern - which has changed forever the perception of Middle Eastern food in the West - reaches far beyond his native Australia. Along with writing partner Lucy Malouf, he has produced nine (including SUQAR) beautiful and award-winning books on different cuisines, starting with Arabesque in 1999. In 2011, he was honoured as Ambassador by The American University in Beirut for his achievements in promoting Lebanese cuisine around the world. In 2012, Greg left the award winning MoMo restaurant in Melbourne, Australia, to take over the reins at the iconic Petersham Nurseries Café in Richmond, UK. His Middle Eastern take on seasonal dining earned the restaurant a Michelin star. He has since moved to the Middle East, and is now based in Dubai, where he oversees the kitchen at Zaahira, a 130-seat restaurant at the 5-star H Dubai Hotel, as well as consulting. SUQAR is a 2019 James Beard award winner in the Baking & Desserts category. Lucy Malouf was born and raised in England, but moved to Australia in 1989. She has had a varied career, with jobs ranging from chamber maid, caterer and short-order cook, to educational psychologist and financial analyst. In 1998, she traded in her job with a Wall Street firm to pursue her passion for food by marrying a chef and becoming a waitress. Although neither of these moves proved successful, they were the starting point for a new career in food, travel and writing. The books he has created with Greg Malouf, her former husband, have been translated into multiple languages and are now published around the world. Lucy has also now returned to England, and lives in Kent, The Garden State, where she relishes country life. Product details Item Weight : 3 pounds Hardcover : 256 pages ISBN-10 : 1743794134 ISBN-13 : 978-1743794135 Product Dimensions : 8.5 x 1 x 10.75 inches Publisher : Hardie Grant; Illustrated Edition (November 20, 2018) Language: : English Best Sellers Rank: #119,378 in Books