Artichoke to Za'atar: Modern Middle Eastern Food
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.
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Review: Artichoke to Za'atar: Modern Middle Eastern FoodUser Review - Nikki - Goodreads
This book is incredible and it's made want to read all the Malouf's other works. The recipes are beautiful, the writing is a beauty to read, and the few pictures that are sectioned into the text are ... Read full review
Review: Artichoke to Za'atar: Modern Middle Eastern FoodUser Review - Casey - Goodreads
Honestly, I haven't cooked anything from this book yet, but it is absolutely beautiful. It's filled with delicious looking recipes and lots of information. I love the layout. I love the "modern middle ... Read full review