Artichoke to Za'atar: Modern Middle Eastern Food

Front Cover
University of California Press, 1999 - Cooking - 336 pages
7 Reviews
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 Food

User 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 Food

User 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

Selected pages

Contents

Acknowledgments
vii
Introduction
ix
Cooking Notes
xiii
Almonds
1
Artichokes
14
Beans
22
Bulgur
33
Cardamom
40
Mint
181
Olive Oil
188
Olives
194
OrangeBlossom Water
199
Pastry
212
Pine Nuts
226
Pistachios
233
Pomegranates
239

Cheese
47
Chickpeas
57
Chilis
65
Cinnamon
75
Coriander and Cilantro
83
Couscous
92
Dates
108
Eggplant
116
Figs
128
Garlic
134
Honey
149
Lentils
174
Quinces
245
Rice
252
Saffron
267
Sesame Seeds
275
Spinach and Swiss Chard
281
Sumac
287
Vine Leaves
304
Yogurt
316
Zucchini
323
Bibliography
329
Index
330
Copyright

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About the author (1999)

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.

Bibliographic information