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Artichoke to za'atar : modern Middle Eastern food

Author: Greg Malouf; Lucy Malouf
Publisher: Berkeley, Calif. : University of California Press, ©2008.
Edition/Format:   Print book : State or province government publication : English
Summary:
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  Read more...
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Details

Material Type: Government publication, State or province government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Greg Malouf; Lucy Malouf
ISBN: 9780520254138 0520254139
OCLC Number: 145943029
Notes: "Originally published in 1999 as Arabesque"--Jacket flap.
Description: xiii, 336 pages, [40] pages of plates : color illustrations ; 25 cm
Contents: Cooking Notes xii --
Almonds 1 --
Apricots 8 --
Artichokes 14 --
Beans 22 --
Bulgur 33 --
Cardamom 40 --
Cheese 47 --
Chickpeas 57 --
Chilis 65 --
Cinnamon 75 --
Coriander and Cilantro 83 --
Couscous 92 --
Cumin 101 --
Dates 108 --
Eggplant 116 --
Figs 128 --
Garlic 134 --
Ginger 142 --
Honey 149 --
Lamb 157 --
Lemons 167 --
Lentils 174 --
Mint 181 --
Olive Oil 188 --
Olives 194 --
Orange-Blossom Water 199 --
Parsley 206 --
Pastry 212 --
Pine Nuts 226 --
Pistachios 233 --
Pomegranates 239 --
Quinces 245 --
Rice 252 --
Rose Water 261 --
Saffron 267 --
Sesame Seeds 275 --
Spinach and Swiss Chard 281 --
Sumac 287 --
Thyme 292 --
Turkish Coffee 298 --
Vine Leaves 304 --
Watermelon 310 --
Yogurt 316 --
Zucchini 323.
Responsibility: Greg Malouf and Lucy Malouf.
More information:

Abstract:

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.

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