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. It is now available in North America for the first time.
- Hardback | 352 pages
- 166.9 x 231.9 x 28.2mm | 1,179.33g
- 01 Mar 2008
- University of California Press
- Berkerley, United States
"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novices alike."--Bon Appetit "Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine."--Saveur "Some of the highest quality prose to be found in cookery books."--Foreword Magazine
About Greg Malouf
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.
"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
Table of contents
Acknowledgments vi Introduction viii Cooking Notes xii Almonds 1 Apricots 8 Artichokes 14 Beans 22 Bulgur 33 Cardamom 40 Cheese 47 Chickpeas 57 Chilis 65 Cinnamon 75 Coriander and Cilantro 83 Couscous 92 Cumin 101 Dates 108 Eggplant 116 Figs 128 Garlic 134 Ginger 142 Honey 149 Lamb 157 Lemons 167 Lentils 174 Mint 181 Olive Oil 188 Olives 194 Orange-Blossom Water 199 Parsley 206 Pastry 212 Pine Nuts 226 Pistachios 233 Pomegranates 239 Quinces 245 Rice 252 Rose Water 261 Saffron 267 Sesame Seeds 275 Spinach and Swiss Chard 281 Sumac 287 Thyme 292 Turkish Coffee 298 Vine Leaves 304 Watermelon 310 Yogurt 316 Zucchini 323 Bibliography 329 Index 330