It's no surprise that Greg and Lucy Malouf should have inspired this transformation. Greg, a native Australian of Lebanese descent and a chef for nearly 20 years, aims to teach the world that Middle Eastern cuisine is more than just "limp pita bread and greasy kebabs". In the past decade, he and his ex-wife and partner, the food writer Lucy Malouf, have written several books on the subject, including Arabesque (1999), Moorish (2001), Saha (2005), and Turquoise (2007). In their latest, the Maloufs take an encyclopedic approach, classifying a wide range of ingredients from apricots to yogurt and providing information on the origin and history of each. The recipes, which are embedded in each ingredient's section, are both traditional, as in the buttered couscous, and modern, as in harira, a lemony vegetarian soup based on a hearty lamb soup popular in Morocco.