Artichoke to Za'atar
Modern Middle Eastern Food
$29.95, hardcover
978-0-520-25413-8
Available Now
352 pages, 9-1/2 x 7 inches, 47 color illustrations
March 2008, Only available in Include North America, US and Territories
Categories: Food & Cooking; Middle Eastern Studies
March 2008, Only available in Include North America, US and Territories
Categories: Food & Cooking; Middle Eastern Studies
"Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine and teach readers where particular dishes hail from."—Saveur
"Recipes for pros and novices alike."—Bon Appetit
Imparts a lot of practical information. . . . Often leavened with food lore.—Wall Street Journal
"This updated, ingredient-driven cookbook presents the bounty of the Middle East. Each small chapter is divided by the main ingredient, from (of course) artichoke to za'atar, and everything in between, like less common orange-blossom water or quince. . . . Thorough introductions at the beginning of each section make this a solid reference book for anyone interested in exploring the foods of the region."—San Francisco Chronicle
"A celebration of middle eastern ingredients. . . . Provides a comprehensive overview. . . . Easy to follow, appropriate for beginning or experienced cooks. . . . This collection is available in North America for the first time and is sure to appeal to a wide audience."—Publishers Weekly
"Greg Malouf is an Australian chef who has an easy mastery of Middle Eastern ingredients, from coriander to yogurt to mint. His recipe for Southern fried chicken with Eastern spices, to give just one example, brilliantly reanimates an old favorite."—New York Times Book Review
"I'm sold on Greg Malouf. . . . I like his swing back and forth between old and new and his sensitivity with spices is especially brilliant. Spices insinuate into dishes, enhancing and improving the food. . . . He is a brilliant chef. I like the way his food plays with my head."—Paula Wolfert, Sydney Morning Herald
"Recipes for pros and novices alike."—Bon Appetit
Imparts a lot of practical information. . . . Often leavened with food lore.—Wall Street Journal
"This updated, ingredient-driven cookbook presents the bounty of the Middle East. Each small chapter is divided by the main ingredient, from (of course) artichoke to za'atar, and everything in between, like less common orange-blossom water or quince. . . . Thorough introductions at the beginning of each section make this a solid reference book for anyone interested in exploring the foods of the region."—San Francisco Chronicle
"A celebration of middle eastern ingredients. . . . Provides a comprehensive overview. . . . Easy to follow, appropriate for beginning or experienced cooks. . . . This collection is available in North America for the first time and is sure to appeal to a wide audience."—Publishers Weekly
"Greg Malouf is an Australian chef who has an easy mastery of Middle Eastern ingredients, from coriander to yogurt to mint. His recipe for Southern fried chicken with Eastern spices, to give just one example, brilliantly reanimates an old favorite."—New York Times Book Review
"I'm sold on Greg Malouf. . . . I like his swing back and forth between old and new and his sensitivity with spices is especially brilliant. Spices insinuate into dishes, enhancing and improving the food. . . . He is a brilliant chef. I like the way his food plays with my head."—Paula Wolfert, Sydney Morning Herald
"This innovative cookbook includes successful modern interpretations of traditional dishes, often making them lighter and more accessible without destroying the original. I heartily recommend Artichoke to Za'atar."—Jill Norman, editor of The Cook's Book
"I'm sold on Greg Malouf. . . . I like his swing back and forth between old and new, and his sensitivity with spices is especially brilliant." —Paula Wolfert, author of Couscous and other Good Food from Morocco
"I'm sold on Greg Malouf. . . . I like his swing back and forth between old and new, and his sensitivity with spices is especially brilliant." —Paula Wolfert, author of Couscous and other Good Food from Morocco
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.