Artichoke to Za'atar - by Greg Malouf & Lucy Malouf (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>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.<p/><br></br><p><b> Book Synopsis </b></p></br></br>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, <i>Artichoke to Za'atar </i>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 <i>Arabesque, </i>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. <i>Artichoke to Za'atar </i>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.<p/><br></br><p><b> From the Back Cover </b></p></br></br>This innovative cookbook includes successful modern interpretations of traditional dishes, often making them lighter and more accessible without destroying the original. I heartily recommend <i>Artichoke to Za'atar.</i>--Jill Norman, editor of <i>The Cook's Book </i><br /><br />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 <i>Couscous and other Good Food from Morocco </i><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine."-- "Saveur" (6/1/2008 12:00:00 AM)<br><br>"Recipes for pros and novices alike."-- "Bon Appetit" (5/1/2008 12:00:00 AM)<br><br>"Some of the highest quality prose to be found in cookery books."-- "Foreword Magazine" (6/1/2008 12:00:00 AM)<br><p/><br></br><p><b> About the Author </b></p></br></br><b>Greg Malouf</b> 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. <b>Lucy Malouf</b> is a Melbourne-based writer with a particular interest in food and cooking. She is the author of <i>The Food and Wine Lover's Guide to Melbourne's Bays and Peninsulas</i> and <i>The Seasons Plate Cookbook.</i> The Maloufs are the authors of the internationally acclaimed and award-winning <i>Moorish: Flavours from Mecca to Marrakech and Saha: A Chef's Journey through Lebanon and Syria.</i>
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