Artichoke to Za’atar: Modern Middle Eastern Food Hardcover – March 1, 2008

I’ve now bought all the Malouf cookbooks, they are fantastic.

Fantastic recipes and well written! This is one of the few cookbooks I have tried almost every recipe. Malouf's flavor profiles are complex and exotic, but also deeply comforting. You feel like if you had a Moroccan grandmother, these would be the recipes of your childhood.

Printed on matt paper photos were dull & non inviting even though it had 5 * rating i found it very hard to read as the text was so small. So i returned it & bought another one, The Sultan's Kitchen which has glossy pages, full of colour & is tempting me to cook every recipe in this great book

Makes great gift

The recipes are simple, the ingredients few in most cases (and the chef gives ideas on substitutions). But, the COMBINATIONS ARE SUBLIME !! The dishes could be expensive to-die-for trendy restaurant fare, or an elegant way of life at home, for not much money! My mouth started watering when I started reading the recipes. I LOVE these delish recipes! The added bonus is that the recipes presented are light and healthy.I would list all of the recipes for you if I could. I have not yet made the very simple Arab Pancakes with Fresh Mangoes and Orange-Blossom Clotted Cream, because I am contemplating waiting for the divine Mangoes of Summer Mango season. The Spicy Prawn and Mussel Tagine made my eyes rollback! The most difficult aspect of this book is that every recipe is more tempting than the one before so it is hard to decide on any one dish because of the sense of longing for all the others! One almost is tempted to close one's eyes, flip the pages and point, to pick the recipe for the day. IMO, the cookbook is that good. I have shared recipes too, and everyone has loved the recipes!

Five year review (I like to go back and review things 5 years after I bought them): This is a great book. It has a huge number of recipes, of which I've cooked maybe a third. Several of those I still cook regularly, and I think this has become something of a classic.

What a delightful cookbook!ok, ok, I know I'm late to the game, this was published on '06 I think.but a friend just directed me to this cookbook a while ago.personally, I love it.but why only 3 stars? well, it's such a niche corner of cuisine.I have my own list of 5 cookbooks everyone must own, well, wait a minute, I do hate the word must.everyone should own. but again, even these are just an opinion.I give these cookbooks 4 stars. (how can any book get 5 stars, that's 5 out of 5, perfection? perfection does not exist.)so "Artichoke to Za'atar" gets 3, on my scale pretty good.the recipes look great. no, I haven't tried any yet.but the big bonus imo, are the marvelous historical précis given for each ingredient in the book.if you have room for a niche cookbook, I think this one is special.

It is a beautifully laid out cookbook. Photographs that inspire and well as recipes that work, are easy to follow and delicious.

Exellent cook book . Highly recommend

a thick book with easy instructions, but lacking pictures except few. One can find both- easy recipes with common ingredients and quite complicated ones with unusual ingredients (pigeon, quail, artichoke etc ). overall its a good recipe book.

I am a Malouf fan, however this book seemed more like it satisfied a contractual obligation. Nothing new once his outstanding books for Saha, Saraban and Turquoise have been reviewed. I felt that is best is Saha...heart and soul. Great presentation of regional foods.