Saha: A Chef's Journey Through Lebanon and SyriaHardback
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- Publisher: PERIPLUS EDITIONS
- Format: Hardback | 272 pages
- Dimensions: 246mm x 279mm x 38mm | 1,792g
- Publication date: 15 November 2007
- Publication City/Country: Singapore
- ISBN 10: 0794604900
- ISBN 13: 9780794604905
- Illustrations note: , colour illustrations
- Sales rank: 74,306
*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."
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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.
By Meika Aspland 09 Feb 2013
This is the most beautiful cookbook. I have three of Greg Malouf's and I have never made a recipe from any of them that has failed to greatly impress dinner guests. Not 10-minute meals but worth every playful second of your time. Real food and real cooking. Unbelievable flavours.
"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"