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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allspice almonds Arab artichokes baking beans black pepper boil bowl bread butter cardamom cheese chicken chickpeas chili cilantro cinnamon clove garlic cloves cooking cool coriander couscous cream crushed cumin cup olive oil delicious diced dishes Dolmades dried Dukkah egg yolks eggplant extra-virgin olive oil figs finely chopped flavor flour fresh frying garlic gently ginger golden brown grilled Harissa honey ingredients lamb Lebanese lemon juice lentils lower the heat marinade meat Middle East Middle Eastern minutes mixture onion orange-blossom water oven parsley pastry peel phyllo pilafs pine nuts pistachio prawns preheated quinces recipes refrigerator Remove rice risotto roasted rose water roughly chopped saffron salad salt and pepper saute savory seeds SELECTING AND STORING serve shallots simmer skin sliced soaked soup spices spicy sprinkle stick stir stuffed sumac sweet syrup tablespoons tagines tahini teaspoon teaspoon salt thyme tomatoes V2 cup V2 teaspoon vegetable yogurt za'atar zest zucchini