CULINARY HORIZONS
NEW ARABIAN CUISINE COOKBOOK
The NAC was introduced at the book fair in Frankfurt, where it won an award as best foreign cookbook. Nominated in the final selection during a gala dinner in Beijing, it received the award of "best foreign cookbook in the world" at the 2007 Gourmand Awards in Beijing, selected among the best 10 cooking books.
Being influenced by the culinary environment during many years of working between Bahrain, Abu Dhabi, Dubai and Algeria gave me the chance to discover the beauty of the Middle East, Arabian culture, architecture, cuisines, traditions and people. Learning, researching, transforming, creating has always been the motto in my search for perfection, presentation and simplicity for the art of food in all its beauty. Thinking out of the box.
Dubai is the pace-setter among the Arabian countries, people from all over the world work and are at home there. This kaleidoscope of international cultures has given rise to an unprecedented diversity in culinary trends. The only thing missing up to now has been a genuine Arabian Haute Cuisine.
Dubai is the most upcoming and prosperous emirate in the Arab world. Dubai lives, works and meets the world. This international influence has an effect on the cuisine as well, which especially in Dubai led to a unique affiliation of different flavours. This so-called "New Arabian Cuisine" combines the finest ingredients and flavours with European cooking art and leads to new highlights in cuisine.
For the lovers of good food, connoisseurs, Epicureans, even those just in search of new flavours and textures.
Awakening your senses, tasting the future and getting a memorable evening surrounded by an Arabian rythm.
Ingo Maaß (Germany), Christian Jean (France), Amgad Zaki (Egypt) and Khalil Zakhem (Syria), chefs of the JW Marriott Hotel in Dubai, have created this Haute Cuisine of arabic flavours and are outstanding representatives of the "New Arabian Cuisine" for which they work hard every day to create new menus. In cooperation with Lutz Jäkel (text and pictures), the four chefs now present some of these creations to the wider public in a new cookbook, that has been published in english and german language. Some examples of the creation just to mention a few as:
Being influenced by the culinary environment during many years of working between Bahrain, Abu Dhabi, Dubai and Algeria gave me the chance to discover the beauty of the Middle East, Arabian culture, architecture, cuisines, traditions and people. Learning, researching, transforming, creating has always been the motto in my search for perfection, presentation and simplicity for the art of food in all its beauty. Thinking out of the box.
Dubai is the pace-setter among the Arabian countries, people from all over the world work and are at home there. This kaleidoscope of international cultures has given rise to an unprecedented diversity in culinary trends. The only thing missing up to now has been a genuine Arabian Haute Cuisine.
Dubai is the most upcoming and prosperous emirate in the Arab world. Dubai lives, works and meets the world. This international influence has an effect on the cuisine as well, which especially in Dubai led to a unique affiliation of different flavours. This so-called "New Arabian Cuisine" combines the finest ingredients and flavours with European cooking art and leads to new highlights in cuisine.
For the lovers of good food, connoisseurs, Epicureans, even those just in search of new flavours and textures.
Awakening your senses, tasting the future and getting a memorable evening surrounded by an Arabian rythm.
Ingo Maaß (Germany), Christian Jean (France), Amgad Zaki (Egypt) and Khalil Zakhem (Syria), chefs of the JW Marriott Hotel in Dubai, have created this Haute Cuisine of arabic flavours and are outstanding representatives of the "New Arabian Cuisine" for which they work hard every day to create new menus. In cooperation with Lutz Jäkel (text and pictures), the four chefs now present some of these creations to the wider public in a new cookbook, that has been published in english and german language. Some examples of the creation just to mention a few as:
| introduction_cookbook.pdf |
| maquette_nac.pdf |
