Artichoke to Za'atar: Modern Middle Eastern Food / Edition 1

by Greg Malouf, Lucy Malouf

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, 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.

Product Details

ISBN-13:	9780520254138
Publisher:	University of California Press
Publication date:	03/01/2008
Pages:	352
Product dimensions:	9.50(w) x 7.00(h) x 1.44(d)

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

What People are Saying About This

From the Publisher

"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

Editorial Reviews

Recipes for pros and novices alike.

Bon Appetit Magazine Editors

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

A celebration of Middle Eastern ingredients by the coauthors of Saha: A Chef's Journey Through Lebanon and Syria-one a renowned Australian chef and the other a Melbourne-based food writer-this collection provides a comprehensive overview of traditional dishes of the cuisine. With more than 40 tantalizing color photos, recipes are divided by main ingredient, from the familiar (artichokes, chickpeas, lentils) to the lesser known (rose water, sumac, quinces). Each section offers a brief history of the ingredient and includes tips for selection, storage and use. Most dishes focus on a short list of simple ingredients that highlight rather than disguise flavors. Blue Cheese and Walnut Terrine, Battered Scallops with Cumin Salt, and Fresh Figs Poached in Ginger Syrup all follow this credo. Others are more complex, such as Green Lentil Soup with Saffron Scrambled Eggs and Cardamom-Honey-Glazed Roast Duck. All recipes-170 in total, some including meat-are easy to follow, appropriate for beginning or experienced cooks. Many ingredients are readily available, while some may require a visit to a specialty store. Originally published in Australia, this collection is available in North America for the first time and is sure to appeal to a wide audience. (Feb.)

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