On the eve of the 45th UAE National Day, director of kitchens at Radisson Blu Hotel, Dubai Deira Creek Uwe Micheel has published his first Emirati cook.
The president of the Emirates Culinary Guild has launched the book to help expatriates as well as young nationals to adopt the country’s culinary heritage.
Titled ‘Flavours of Dubai’, the book also includes a large selection of modern recipes, developed using locally sourced ingredients, to reflect the city’s growing presence on the global culinary map.
Last month, Micheel led the UAE National Culinary team to the Culinary Olympics in Germany and returned with 51 medals including 43 Gold.
Micheel is four-time winner at the Gourmand World Cookbook Awards, and a Dubai resident for nearly a quarter of a century.
He said: “When I first arrived in Dubai, guests wanting to try the local cuisine were usually referred to Lebanese or Iranian restaurants. This was unacceptable to me and I began learning traditional recipes from Emirati mothers and experienced chefs cooking for palaces and at the DWTC. This book is the sum of all the authentic recipes I have learnt from them over two decades and getting these were not easy.”
‘Flavours of Dubai’ is Chef Uwe’s second step towards his dream to promote Emirati cuisine in Dubai.
The first step was released earlier this year, when he opened ‘Aseelah’, an authentic Emirati fine-dining restaurant at Radisson Blu Hotel, Dubai Deira Creek.
The book features simple recipes from local breads and drinks to complex dishes such as the traditional ‘Ouzi’ and modern ‘Arabian Lobster’, written in a simple and easy-to-cook format.
‘Flavours of Dubai’ comes with over 90 recipes, using locally sourced ingredients, and is priced at US $41 (AED 150).
The book is available for purchase on souq.com and at select bookstores around the country.
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