Artichoke to Za?atar: Modern Middle Eastern Food by Greg MaloufArtichoke to Za?atar: Modern Middle Eastern Food by Greg Malouf

Artichoke to Za?atar: Modern Middle Eastern Food

byGreg Malouf, Lucy Malouf

Hardcover | March 1, 2008

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This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by award-winning chef Greg Malouf and his writing partner, Lucy Malouf,Artichoke to Za'atarcovers everything from the basics#151;almonds, lemons, and yogurt#151;to less widely known components such as pomegranates, rose water, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it. Originally published in 1999 asArabesque,this book has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine by a chef who is considered a master of the genre.Artichoke to Za'ataris a volume to read, use, and treasure#151;a must for anyone interested in creative cooking and culinary history. Now available in North America for the first time.
Greg Maloufhas transformed the Australian restaurant scene by presenting the flavors of his Middle Eastern heritage with exciting contemporary flair. Most recently he has been executive chef at MoMo restaurant in Melbourne.Lucy Maloufis a Melbourne-based writer with a particular interest in food and cooking. She is the author ofThe Foo...
Title:Artichoke to Za?atar: Modern Middle Eastern FoodFormat:HardcoverDimensions:352 pages, 7 × 9.5 × 1.44 inPublished:March 1, 2008Publisher:University of California PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0520254139

ISBN - 13:9780520254138

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Table of Contents

Acknowledgments vi
Introduction viii
Cooking Notes xii

Almonds 1 Apricots 8 Artichokes 14
Beans 22 Bulgur 33
Cardamom 40 Cheese 47 Chickpeas 57 Chilis 65 Cinnamon 75
Coriander and Cilantro 83 Couscous 92 Cumin 101
Dates 108
Eggplant 116
Figs 128
Garlic 134 Ginger 142
Honey 149
Lamb 157 Lemons 167 Lentils 174
Mint 181
Olive Oil 188 Olives 194 Orange-Blossom Water 199
Parsley 206 Pastry 212 Pine Nuts 226 Pistachios 233 Pomegranates 239
Quinces 245
Rice 252 Rose Water 261
Saffron 267 Sesame Seeds 275 Spinach and Swiss Chard 281 Sumac 287
Thyme 292 Turkish Coffee 298
Vine Leaves 304 Watermelon 310 Yogurt 316
Zucchini 323

Bibliography 329
Index 330

Editorial Reviews

“Some of the highest quality prose to be found in cookery books.”