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

"Recipes for pros and novices alike."-Bon Appetit

"This updated, ingredient-driven cookbook presents the bounty of the Middle East. Each small chapter is divided by the main ingredient, from (of course) artichoke to za'atar, and everything in between, like less common orange-blossom water or quince...Thorough introductions at the beginning of each section make this a solid reference book for anyone interested in exploring the foods of the region."-San Francisco Chronicle