Product Details
Saha: A Chef's Journey Through Lebanon and Syria

Saha: A Chef's Journey Through Lebanon and Syria
By Greg Malouf, Lucy Malouf, Anthony Bourdain, Matt Harvey

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Product Description

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.

Product Details

  • Amazon Sales Rank: #67768 in Books
  • Published on: 2007-11-15
  • Original language: English
  • Number of items: 1
  • Binding: Hardcover
  • 272 pages

Editorial Reviews

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.)
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Review

"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

From the Inside Flap

Customer Reviews

Very Informational4
This book was great, some traditional recipes, and some not so traditional twists on them as well. The one thing that bothered me was the chapter on breads. They talk and talk of Arabic Bread in the chapter, yet there is no recipe for it in the book..., anywhere. Still worth the purchase though, lots of good info and background history.

Saha5
Excellent for chef's. Easy to follow, and great results. So far I have used five recipes, and all have had great results.

Coffee table book that works in the kitchen5
Beautifully created book that would do any coffee table proud. Having said that, it also works in the kitchen for cooks and chefs that are confident, adventurous and able.

Having had the pleasure of dining at Greg Malouf's MoMo Restaurant in Melbourne, I am aware of the love and affection he infuses in each dish he creates. This love of food and the culture associated with it comes across in every page of this book. The book is a treasure trove for cooks who like to experiment and step outside the everyday. The Pomegranate dressing is sublime on barbequed meats, the grilled sardines with lentil tabbouleh is exquisite and the zucchini and mint fritters to die for. I have cooked them all and enjoyed +++

This book is a testament to the fact that good food grows from the land and the culture of a nation and Malouf has chronicled a loving snapshot of Lebanese culture and cuisine.