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　　分類: 图书,进口原版书,Cooking, Food & Wine（烹调，食品与酒类）,Regional & International（地区性与国际性）,Middle Eastern,
　　品牌: Lucy Malouf

基本信息出版社:UNIV OF CALIFORNIA PR (2008年2月1日)精装:352页ISBN:0520254139条形码:9780520254138产品尺寸及重量:23.9 x 18.2 x 3.7 cm ; 1.2 KgASIN:0520254139

商品描述内容简介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.媒体推荐"This innovative cookbook includes successful modern interpretations of traditional dishes, often making them lighter and more accessible without destroying the original. I heartily recommend "Artichoke to Za'atar.""--Jill Norman, editor of "The Cook's Book " "I'm sold on Greg Malouf. . . . I like his swing back and forth between old and new, and his sensitivity with spices is especially brilliant." --Paula Wolfert, author of "Couscous and other Good Food from Morocco "

 

 

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