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Artichoke to Za'atar: Modern Middle Eastern Food
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Artichoke to Za'atar: Modern Middle Eastern Food Hardcover - 2008 - 1st Edition

by Greg Malouf; Lucy Malouf

Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.


From the publisher

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.

From the rear cover

"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

Details

  • Title Artichoke to Za'atar: Modern Middle Eastern Food
  • Author Greg Malouf; Lucy Malouf
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Pages 352
  • Volumes 1
  • Language ENG
  • Publisher University of California Press, Berkeley, CA
  • Date 2008
  • Illustrated Yes
  • Features Bookmark, Bibliography, Dust Cover, Illustrated, Index, Table of Contents
  • ISBN 9780520254138 / 0520254139
  • Weight 2.67 lbs (1.21 kg)
  • Dimensions 9.42 x 7.16 x 1.44 in (23.93 x 18.19 x 3.66 cm)
  • Themes
    • Cultural Region: Middle Eastern
    • Ethnic Orientation: Middle Eastern
  • Library of Congress subjects Cookery, Middle Eastern
  • Library of Congress Catalog Number 2007026371
  • Dewey Decimal Code 641.595

Media reviews

Citations

  • Foreword, 04/11/2008, Page 0
  • New York Times Book Review, 12/02/2007, Page 71
  • Publishers Weekly, 12/03/2007, Page 64

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.
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Artichoke to Za'atar : Modern Middle Eastern Food

by Malouf, Greg, Malouf, Lucy

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Artichoke to Zaatar: Modern Middle Eastern Food

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Artichoke to Zaatar: Modern Middle Eastern Food
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Artichoke to Zaatar: Modern Middle Eastern Food

by Malouf, Greg

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

by Malouf, Greg; Malouf, Lucy

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ISBN 10 / ISBN 13
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