Saha: A Chef's Journey Through Lebanon and Syria [Hardcover]

Greg Malouf (Author), Lucy Malouf (Author), Anthony Bourdain (Author), Matt Harvey (Author)

Book Description

Publication Date: November 15, 2007

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.

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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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

"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

See all Editorial Reviews

Product Details

• Hardcover: 272 pages
• Publisher: Periplus Editions (HK) ltd.; Hardcover with Jacket edition (November 15, 2007)
• Language: English
• ISBN-10: 0794604900
• ISBN-13: 978-0794604905
• Product Dimensions: 9.6 x 11.4 x 1.1 inches
• Shipping Weight: 4 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #64,271 in Books (See Top 100 in Books)
  • #1 in Books > Travel > Middle East > Syria
  • #3 in Books > Travel > Middle East > Lebanon
  • #14 in Books > Cookbooks, Food & Wine > Regional & International > Middle Eastern

Most Helpful Customer Reviews

7 of 7 people found the following review helpful

5.0 out of 5 stars Coffee table book that works in the kitchen September 27, 2008

By Rob

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.

7 of 7 people found the following review helpful

4.0 out of 5 stars Very Informational April 9, 2008

By R. Moses

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.

6 of 6 people found the following review helpful

5.0 out of 5 stars Saha February 17, 2008

By Paul C. Trujillo

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

3 of 3 people found the following review helpful

5.0 out of 5 stars What a great book July 14, 2008

By Khalil Makdah

WOW, being from the region and living in the US, this book took me back to all the great places in Lebanon and Syria to eat! Having the recepies too made it even all the more mouthwatering.

The photography put me right there in the middle of it all too.

Even if you never have been or are not sure about going. I highly recommend this book.

K

5 of 6 people found the following review helpful

5.0 out of 5 stars Hope is a weed in the Lebanon July 17, 2008

By Aceto TOP 1000 REVIEWERVINE™ VOICE

I thought that characterizing hope as a weed was thoughtful and apt. That comment came from a book that was written about fifteen years ago on the frightful history. Now we have a splendid cookbook where weeds of hope persist.

The book itself is a wide format with heavy paper that handles the photographs and the expansive pages well. This book is not made for the kitchen shelf. Rather it is for exposition and enjoyment of the ample text. So for the cook, the book is not efficiently organized. This book is for a reader who will put it to kitchen use at will.

If you had to classify the book, you would call it middle-eastern. But Lebanon is highly developed on its own terms including their history of contact with many cultures. Chard, crisp-fried onion, lemon and all sorts of pickles and preserves await your inspection.

Try your hand at the yogurt cheese and be impressed with your results. Make Dijon feta dressing.

Beyond Lebanon, there is Syria, which has the oldest yeast cultures known. Damascus is the oldest continually inhabited city. I was heartened to see that Armenia is included because we forget how they were almost exterminated even before the word "genocide" was coined.

So with all the bounty, there persists the bitter twinge. Read, cook and grow.

1 of 1 people found the following review helpful

5.0 out of 5 stars A Beautiful Cookbook September 4, 2011

By Denise Mcshea

Amazon Verified Purchase

A friend of mine was recently in Lebanon and upon her return she recommended this beautiful book. As someone from Lebanese descent I bought it and have started making the recipes! They are wonderful and top of that I have a beautiful picture book that I keep on my coffee table! It's fun for me to make Lebanese recipes that are alittle finer that what I am used to making. I can't wait to prepare them all!

1 of 1 people found the following review helpful

5.0 out of 5 stars Great bread April 17, 2011

By Fun Cooking

Amazon Verified Purchase

I haven't cooked my way through this cookbook, but some of the recipes have been real winners! For instance, the Manoushi bread recipe is amazing! We've made it quite a few times. It puffs up so well and tastes great. I've used it as a pita for chickpea sandwiches and to dip it in hummus. I've made this recipe with all-purpose flour and with half whole wheat half all-purpose flour. That was great, too. We also enjoyed the pull-apart cheese bread dinner rolls and we're looking forward to making the manoushi bread pizzas.

I haven't really read much of the cookbook except the recipes, so I don't know about that part of the book, but I've enjoyed all the recipes we've made so far.

1 of 1 people found the following review helpful

5.0 out of 5 stars Scrmptious June 5, 2008

By Hannah Satz

This book is a treat! The author shares so many wonderful descriptions of delightful details about the place and the food. The photographs add a lot of interest and last, but certainly not least... wonderful recipes... it has the personal touch.