New Book Review
Artichoke to Za'atar: Modern Middle Eastern Food, by Greg and Lucy Malouf. 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 in Australia 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. Now available in North America for the first time.
Artichoke to Za'atar is a volume to read, use, and treasure--a must for anyone interested in creative cooking and culinary history. Some of the recipes included are Blue Cheese and Walnut Terrine, Battered Scallops with Cumin Salt, Fresh Figs Poached in Ginger Syrup, Green Lentil Soup with Saffron Scrambled Eggs, and Cardamom-Honey-Glazed Roast Duck.
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