Artichoke to Zaatar Modern Middle Eastern Food

Greg Malouf

Published by University of California Press
ISBN 10: 0520254139 / ISBN 13: 9780520254138
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Hardcover. 352 pages. Dimensions: 9.5in. x 7.3in. x 1.6in.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 Zaatar covers everything from the basicsalmonds, lemons, and yogurtto 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 Zaatar is a volume to read, use, and treasurea must for anyone interested in creative cooking and culinary history. Now available in North America for the first time. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory #

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Synopsis: 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.

From the Inside Flap: "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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Title: Artichoke to Zaatar Modern Middle Eastern ...
Publisher: University of California Press

Binding: Hardcover
Book Condition: New

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Greg Malouf, Lucy Malouf
Published by University of California Press (2008)
ISBN 10: 0520254139 ISBN 13: 9780520254138
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Book Description University Of California Press, 2008. hardcover. Book Condition: Very Good In Dustjacket. 1st Edition. Berkeley. 2008. University Of California Press. 1st American Edition. Very Good In Dustjacket. 352 pages. March 2008. hardcover. 9780520254138. keywords: Food & Cooking; Middle Eastern Studies. inventory # 36441. FROM THE PUBLISHER - 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. Bookseller Inventory # 36441

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