Artichoke to Za’atar (Hardcover)

Modern Middle Eastern Food

By Greg Malouf, Lucy Malouf

University of California Press, 9780520254138, 352pp.

Publication Date: March 1, 2008

List Price: 38.95*
* Individual store prices may vary.

Description

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'atar covers everything from the basics—almonds, lemons, and yogurt—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 as Arabesque, 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'atar is a volume to read, use, and treasure—a must for anyone interested in creative cooking and culinary history. Now available in North America for the first time.


About the Author

Greg Malouf has 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 Malouf is a Melbourne-based writer with a particular interest in food and cooking. She is the author of The Food and Wine Lover's Guide to Melbourne's Bays and Peninsulas and The Seasons Plate Cookbook. The Maloufs are the authors of the internationally acclaimed and award-winning Moorish: Flavours from Mecca to Marrakech and Saha: A Chef's Journey through Lebanon and Syria.


Praise For Artichoke to Za’atar: Modern Middle Eastern Food

“Recipes for pros and novices alike.”


“Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine.”


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