Book

Malouf, Greg.

Artichoke to za'atar : modern Middle Eastern food / Greg Malouf and Lucy Malouf.

Berkeley, Calif. : University of California Press, ©2008.

xiii, 336 pages, 40 unnumbered pages of plates : color illustrations ; 25 cm

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.

Cooking, Middle Eastern.

Cookbooks.

Malouf, Lucy.

Malouf, Greg. Arabesque.

"Originally published in 1999 as Arabesque"--Jacket flap.

Includes bibliographical references (page 329) and index.

Cooking Notes Almonds Apricots Artichokes Beans Bulgur Cardamom Cheese Chickpeas Chilis Cinnamon Coriander and Cilantro Couscous Cumin Dates Eggplant Figs Garlic Ginger Honey Lamb Lemons Lentils Mint Olive Oil Olives Orange-Blossom Water Parsley Pastry Pine Nuts Pistachios Pomegranates Quinces Rice Rose Water Saffron Sesame Seeds Spinach and Swiss Chard Sumac Thyme Turkish Coffee Vine Leaves Watermelon Yogurt Zucchini

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