Artichoke to Za'atar: Modern Middle Eastern Food

Author:   Greg Malouf ,  Lucy Malouf
Publisher:   University of California Press
ISBN:  

9780520254138


Pages:   352
Publication Date:   01 March 2008
Format:   Hardback
Availability:   Awaiting stock   Availability explained


Our Price $84.35 Quantity:  
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Artichoke to Za'atar: Modern Middle Eastern Food


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Overview

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, rosewater, 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.

Full Product Details

Author:   Greg Malouf ,  Lucy Malouf
Publisher:   University of California Press
Imprint:   University of California Press
Dimensions:   Width: 18.40cm , Height: 3.80cm , Length: 24.10cm
Weight:   1.199kg
ISBN:  

9780520254138


ISBN 10:   0520254139
Pages:   352
Publication Date:   01 March 2008
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Awaiting stock   Availability explained

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Reviews

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 --Bon Appetit Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine.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


Author Information

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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