Artichoke to Za'atar: Modern Middle Eastern Food by Greg Malouf, Lucy Malouf, Lucy Malouf

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.

Publishers Weekly

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.)

Biography

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.