Saha: A Chef's Journey Through Lebanon and Syria [Middle Eastern Cookbook, 150 Recipes]

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9780794604905: Saha: A Chef's Journey Through Lebanon and Syria [Middle Eastern Cookbook, 150 Recipes]

*Winner of the Gold trophy for Best Food Book and Grand Prix award at the Gourmet Voice Food Media awards in Cannes, France*

In Saha, world renowned chef Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey.

The cuisine in Saha is traditional and inspirational, enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavor yet not too complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on history. The rich and exciting cuisine from Lebanon and Syria captures the spirit of the modern and the ancient, the characters, dishes, flavors and colors beautifully portrayed in this highly illustrated and lavishly designed Middle Eastern Cookbook.

Authentic recipes include:

  • Spinach, Lentil and Lemon Soup, Bedouin-style
  • Aleppo-style Sausage Rolls
  • Upside-down Poached Chicken and Eggplant Pilaf
  • Arabic Fish Stew with Lemon and Saffron and Hot Pepper Rouille
  • Double-cooked Duck with Cinnamon, Honey, Cardamom and Mastic
  • Lamb Shawarma
  • Sambousek Pastries with Cheese and Leek
  • Lebanese Doughnuts with Lemon Syrup
  • Raspberry Turkish Delight Truffles
  • Turkish Coffee
From the forward by Anthony Bourdain:
There is no doubt that this is a country and a culinary tradition busting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunatly, Greg and Lucy Malouf have.

"Sinopsis" puede pertenecer a otra edición de este libro.

About the Author:

Greg Malouf was born in Melbourne, Australia, of Lebanese parents. He served his formal apprenticeship in several of Australia's finest restaurants before working internationally. He has forged a unique style of cooking that combines Middle Eastern tradition with contemporary flair. He now cooks at Melbourne's MoMo restaurant and is co-author with partner Lucy Malouf of the multi-award-winning Arabesque and Moorish.

Lucy Malouf is a Melbourne-based writer and editor. Lucy contributes regularly to the major Australian newspapers, food magazines and food and wine-based websites. She is also a restaurant reviewer and feature writer for the leading Melbourne food guides.

From Publishers Weekly:

Lebanese and Syrian cuisine gets an Australian accent in this half-cookbook, half-travelogue by the formerly married Maloufs. Greg, the chef, infuses the piquant classical flavors and age-old methods with new styling (Parmesan-Crumbed Quail), and sometimes vice-versa (Caesar salad with air-dried beef, Swiss Chard Risotto with Lobster), but he also presents many classics straight up, from Bedouin spinach and Lentil Soup to Lamb Shawarma and Crunchy Sesame Pistachio Cookies. Lucy's narrative of the pair's month-long sojourn in the Middle East provides a skeleton for the book, as her descriptions of their visits to dairies, butchers, bakers and preserve-makers precede recipes that incorporate yogurt and cheese, meats, assorted breads and condiments like the powerful red pepper paste or bitter orange marmalade. Her accounts of restaurants and sightseeing at times sound overly steeped in the tone of breathless articles from high-end travel magazines, but she also includes a good deal of historical information. Harvey's splendid photography of people and landscapes in addition to food give the book an authentic and lively flair. The recipe instructions frequently lack specificity, but experienced cooks intrigued by the rich traditions of cooking and culture (and not dissuaded by the price) will find a solid guide in this book. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Descripción Hardcover. Estado de conservación: New. Hardcover. In "Saha," Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Iran throughout the Mediterranean to North A.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 272 pages. 1.778. Nº de ref. de la librería 9780794604905

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