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Saraban: A Chef's Journey Through Persia Hardcover – November 28, 2011


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Hardcover, November 28, 2011
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Saraban: A Chef's Journey Through Persia + Turquoise: A Chef's Travels in Turkey + Saha: A Chef's Journey Through Lebanon and Syria
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Product Details

  • Hardcover: 348 pages
  • Publisher: Hardie Grant Books (November 28, 2011)
  • Language: English
  • ISBN-10: 1740668626
  • ISBN-13: 978-1740668620
  • Product Dimensions: 9.8 x 11.1 x 1.5 inches
  • Shipping Weight: 4.3 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,366,902 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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."  —Anthony Bourdain on Saha



"A comprehensive overview of traditional dishes of the cuisine . . . sure to appeal to a wide audience."  —Publishers Weekly on Artichoke to Za'atar



"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 on Saha



"Recipes for pros and novices alike."  —Bon Appetit on Artichoke to Za'atar



"Filled with gorgeous photographs and interesting stories, [Saraban] also offers excellent recipes, both traditional and modern." —Bois de Jasmine

About the Author

Greg Malouf is the executive chef at MoMo restaurant in Melbourne's Grand Hyatt Hotel, where he delights diners with the flavors of his heritage, presented with exciting contemporary flair. Lucy Malouf is a food writer and editor. Together, they are the authors of Arabesque; Artichoke to Za'atar: Modern Middle Eastern Food; Moorish; Saha: A Chef's Journey Through Lebanon; Syria; and Turquoise: A Chef's Travels in Turkey.

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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By Mr. A. Mellor on March 30, 2011
Format: Hardcover
The Maloufs have written another interesting cookbook. That is, a cookbook that does not consist merely of recipes.
The book is profusely illustrated with photographs and a text that evoked images of different aspects of Persia.
In terms of recipes the book is divided in to 7 major chapters: the staples, small dishes, soups and salads, stews and sauces, grills and roasts, sweets and preserves. The ingredients in most of the dishes are freely available.
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12 of 13 people found the following review helpful By Jackal on August 18, 2011
Format: Hardcover
The authors have written:
- Turquoise: A Chef's Travels in Turkey about Turkish food
- Saha: A Chef's Journey Through Lebanon and Syria about Lebanese and Syrian food
- This book about Iranian food

These three excellent books follow the same format:
- A larger number of recipes from all over. Some simple, some more complicated. Some traditional, some more novel. Seem like a very balanced selection.
- Travelogue about some of the authors experience. This is actually well written so I don't think they've used a ghost writer. You can feel that the authors are passionate about their travel and their food
- Beautiful travel picture. The pictures really create a traditional atmosphere around the food. They are kind of romantic in that they focus of a time that has passed (e.g. cobble stoned streets, old cooking instruments, ruins). To me they are inspiring you to travel.

The books are quite pricey so you'll have to decide if they are worth the price. But in terms of content I really like all three of them. I have only give the books four stars, because what I feel is lacking is the depth of a local who really knows ingredients, regions, and recent food trends in the country. Having said this and if you buy all three books, you are able to contrast the different cuisines since the author is the same for all three books. A better book for Persian cuisine in my opinion is "Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" (sorry product link doesn't work). I hope the authors write another book in the same style about the North African cuisine.

The book doesn't seem available in the US but you can easily find it in the UK
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7 of 7 people found the following review helpful By katharinek on November 8, 2011
Format: Hardcover Verified Purchase
This is, as usual from Malouf and Malouf, an absolutely gorgeous book. The photographs are splendid, both of Iran and of the food. I wished, having been to Iran, that the sites had been identified. And I wish that this version had been converted to US recipe standards. I can figure out the grams and liters thing, but it adds more time to the cooking process. All that said, I loved the book, the recipes, and the food they produced.
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2 of 2 people found the following review helpful By Lea M on December 14, 2011
Format: Hardcover Verified Purchase
This is really many books in one, not only does it have great recepies but it also tells alot about the many beautiful places and cultures of Iran. I highly recommend it.
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1 of 1 people found the following review helpful By Veronica on June 11, 2014
Format: Hardcover Verified Purchase
Recipes are simple and elegant. The images are gorgeous - makes you want to go. Fresh cooking, ingredients easy enough to find at an international market, and not too heavy. Makes Persian food tangible to a non-Persian.
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Format: Hardcover Verified Purchase
nice food plating
not all truly persian dishes but nice interpretations
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By mary oliver on February 2, 2014
Format: Hardcover Verified Purchase
wonderful writing, fabulous recipes, gorgeous illustration/photos. my second copy as a present for a friend thank you for efficient service
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