Artichoke to Za'atar: (Hardcover) by Malouf, Greg And Lucy
Hardcover; Published 3/8/2008; 392 Pages; ISBN 9780520254138
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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 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.
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Remember never to store good bakery bread in plastic bags- it will ruin the crust. Instead, store in a paper bag at room temperature. If you don't finish it within a day or two, slice and put in the freezer for the next time you want toast for breakfast.