For most, Arabian cuisine conjures up convivial images of heaping portions of everything from meat tagine and curried vegetable couscous to various succulent
takes on lamb. Not so for Ingo Maass. The German-born executive chef at Dubai's JW Marriott
is out to change the traditional culinary take on the Arab world in a cookbook titled Dubai: New Arabian Cuisine
, written by Lutz Jäkel.
Along with his counterparts, Frenchman Christian Jean, Egyptian Amgad Zaki and Syrian Khalil Zakhem, Maass who has built a reputation for successfully inventing new takes on old standards during his decade-long tenure...
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