• Saha: A Chef's Journey Through Lebanon and Syria See large image

    Saha: A Chef's Journey Through Lebanon and Syria (Hardback) By (author) Greg Malouf, By (author) Lucy Malouf, By (photographer) Matt Harvey, Foreword by Anthony Bourdain


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    DescriptionWinner of the Gold trophy for Best Food Book and Grand Prix award at the Gourmet Voice Food Media awards in Cannes, France 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 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 volume. Recipes include: Spinach, Lentil and Lemon Soup, Bedouin-styleAleppo-style Sausage RollsUpside-down Poached Chicken and Eggplant PilafArabic Fish Stew with Lemon and Saffron and Hot Pepper RouilleDouble-cooked Duck with Cinnamon, Honey, Cardamom and MasticLamb ShawarmaSambousek Pastries with Cheese and LeekLebanese Doughnuts with Lemon SyrupRaspberry Turkish Delight TrufflesTurkish Coffee

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  • Best Book Out5

    Meika Aspland 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. by Meika Aspland

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