|
by: Greg Malouf, Lucy Malouf
List Price: $29.95Amazon.com's Price: $19.77 You Save: $10.18 (34%)Prices subject to change. Availability: Usually ships in 24 hours
Binding: Hardcover
Dewey Decimal Number: 641.5956
EAN: 9780520254138
ISBN: 0520254139
Label: University of California Press
Manufacturer: University of California Press
Number Of Items: 1
Number Of Pages: 352
Publication Date: March 01, 2008
Publisher: University of California Press
Sales Rank: 208358
Studio: University of California Press
Related Items:
Editorial Review:
Product Description:
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.
Customer Reviews
Average Rating: 
Rating: - What life must have been like in Al Andalus
In an era in which we associate the Arab world with closed-mindedness and self-isolation a cookbook like this must come as a shock. These eclectic recipes remind one of the tales one often reads of banquets in the glory days of Al Andalus, where Jewish advisors counseled Syrian kings who ruled over a Christian population, and where the threads of so many different cultures intermingled freely to produce the greatest cultural flowering in the history of humanity.
That claim may seem a bit overblown, ... Read More
|
