Artichoke to Za’atar by Greg Malouf, Lucy Malouf

Artichoke to Za’atar Modern Middle Eastern Food

by Greg Malouf (Author), Lucy Malouf (Author)
March 2008
First Edition
Hardcover
$38.95
Title Details

Rights: Available in NAmerica, US and Territories
Pages: 352
ISBN: 9780520254138
Trim Size: 9.5 x 7
Illustrations: 47 color illustrations

About the Book About the Author Reviews Table of Contents Related Books

About the Book

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.

Reviews

“Recipes for pros and novices alike.”—Bon Appetit

“Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine and teach readers where particular dishes hail from.”—Saveur

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

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

“A celebration of middle eastern ingredients. . . . Provides a comprehensive overview. . . . Easy to follow, appropriate for beginning or experiences cooks. . . . This collection is available in North America for the first time and is sure to appeal to a wide audience.”—Pw: Nonfiction (2)

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

Imparts a lot of practical information. . . . Often leavened with food lore.—Wall Street Journal

"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