Malouf New Middle Eastern Food

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Artichoke to Za'atar

Author	: Greg Malouf
Publisher	: Univ of California Press
Total Pages	: 404
Release	: 2008
ISBN-10	: 0520254139
ISBN-13	: 9780520254138
Rating	: 4/5 (138 Downloads)

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Book Synopsis Artichoke to Za'atar by : Greg Malouf

Download or read book Artichoke to Za'atar written by Greg Malouf and published by Univ of California Press. This book was released on 2008 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.

Artichoke to Za'atar Related Books

Language: en
Pages: 404

Artichoke to Za'atar

Authors: Greg Malouf

Categories: Cooking

Type: BOOK - Published: 2008 - Publisher: Univ of California Press

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Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alph

Language: en
Pages: 272

New Feast

Authors: Greg Malouf

Categories:

Type: BOOK - Published: 2020-03 - Publisher:

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The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant trad

Language: en
Pages: 256

SUQAR

Authors: Greg Malouf

Categories: Cooking

Type: BOOK - Published: 2018-11-20 - Publisher: Hardie Grant

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2019 James Beard Award Nominee SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors – ran

Language: en
Pages: 345

Saraban

Authors: Greg Malouf

Categories: Cooking

Type: BOOK - Published: 2024-12-03 - Publisher: Hardie Grant Publishing

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Greg and Lucy Malouf's classic cookbook Saraban is now available as a new edition. Following the success of their award-winning books Saha and Turquoise, Greg a

Language: en
Pages: 274

Saha

Authors: Greg Malouf

Categories: Cooking

Type: BOOK - Published: 2011-09-01 - Publisher: Hardie Grant Publishing

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Praise for the author: "The food transcends some of the traditions in presentation but remains authentic in taste." -- the "New York Times" on Greg Malouf's res