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Original Essays | September 4, 2014

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1 Beaverton Cooking and Food- Middle Eastern
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Artichoke to Za'atar: Modern Middle Eastern Food

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Artichoke to Za'atar: Modern Middle Eastern Food Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.

Synopsis:

"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

About the Author

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.

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

Product Details

ISBN:
9780520254138
Author:
Malouf, Greg
Publisher:
University of California Press
Author:
Malouf, Lucy
Author:
Lucy
Author:
Malouf,
Subject:
Cookery, middle eastern
Subject:
Regional & Ethnic - Middle Eastern
Subject:
Middle East - General
Subject:
General Cooking
Subject:
Cooking and Food-Middle Eastern
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20080231
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
47 color illustrations
Pages:
352
Dimensions:
7 x 9.5 x 1.5 in 2.1 lb

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Related Subjects

» Cooking and Food » Regional and Ethnic » Middle Eastern
» History and Social Science » World History » General
» History and Social Science » World History » Middle East
» Religion » Comparative Religion » General
» Science and Mathematics » Geology » Paleontology

Artichoke to Za'atar: Modern Middle Eastern Food Used Hardcover
0 stars - 0 reviews
$27.00 In Stock
Product details 352 pages University of California Press - English 9780520254138 Reviews:
"Synopsis" by , Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.
"Synopsis" by ,
"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

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