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

by Greg Malouf, Lucy Malouf, Anthony Bourdain (Foreword by), Matt Harvey (Photographer)

Overview

*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. Fortunately, Greg and Lucy Malouf have.

Product Details

ISBN-13:	9780794604905
Publisher:	Tuttle Publishing
Publication date:	11/15/2007
Edition description:	Hardcover with Jacket
Pages:	272
Product dimensions:	11.00(w) x 9.50(h) x 0.80(d)

About the Author

Greg Malouf was born in Melbourne, Australia, to 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 the co-author with partner Lucy Malouf of the multi-award-winning Arabesque and Moorish.

Lucy Malouf is a Melbourne-based writer and editor. Lucy regularly contributes 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.

Editorial Reviews

"Harvey's splendid photography of people and landscapes in addition to food give the book an authentic and lively flair. Experienced cooks intrigued by the rich traditions of cooking and culture will find a solid guide in this book." —Publishers Weekly

"I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium…I like his swing back and forth between old and new and his sensitivity with spices is brilliant…I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head." —Paula Wolfert

"There is no doubt that this is a country and a culinary tradition bursting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunately, Greg and Lucy Malouf have." —Foreword by Anthony Bourdain

"Gorgeous photography makes this a coffee-table candidate, but the tour of these Middle Eastern countries, with the personal touch of this chef/writer team, will find you absorbing their words and recipes as well. You might even take this into the kitchen!" —Chicago Tribune

"No chef has exerted such a singular, widespread and identifiable culinary influene…" —The Australian

From the Publisher