Annotations:
"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"

Publisher's Remarks:
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 wi