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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"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
She was verbally wishing I enjoy her meals.. an amazing book - Amazing cultural notes, wonderfully delicious recipes just beg to be cookedPublished 8 months ago by V-Girl
Bought as gifts and all recipients love it. so nice to have history and recipes of the different regions. greatPublished 15 months ago by G A ANSARA
I like. To recommend this book to whoever ask me about middle eastern food recipes.
Showed the book to friends, they want to order it now.
I've ordered the book for a Christmas present. I received it in no time and in excellent condition. The book met my expectations after reading the reviews on Amazon. Read morePublished 20 months ago by Faten Habib
Wonderfully written and publish. Just a pleasure to look and to read. As for recipes, this far I tried only yogurt cheese and it turned out perfect.Published 22 months ago by Inna Vaisberg
This book satisfied my longing for the experience of not only the cuisine but the people and the land of Lebanon with its rich heritage. Read morePublished on July 1, 2013 by Susan Solomon
Love the recipes. Wife doing dinner with it tonight great food.
Have always liked this type of food and it has a variety of dishes
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! Read morePublished on September 4, 2011 by Denise Mcshea
Unless you have indigenous authors with a lifetime of experience a cookbook doesn't become better than this. Read morePublished on August 18, 2011 by Jackal