- Hardcover: 272 pages
- Publisher: Periplus Editions (November 15, 2007)
- Language: English
- ISBN-10: 0794604900
- ISBN-13: 978-0794604905
- Product Dimensions: 11 x 0.8 x 9.5 inches
- Shipping Weight: 4 pounds (View shipping rates and policies)
- Average Customer Review: 25 customer reviews
- Amazon Best Sellers Rank: #880,456 in Books (See Top 100 in Books)
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Saha: A Chef's Journey Through Lebanon and Syria [Middle Eastern Cookbook, 150 Recipes] Hardcover – November 15, 2007
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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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"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
"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
"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
Top customer reviews
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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.
Personal favourites are the Goats salad, Tangy Lamb chops and chickpeas (so easy and tasty) and the spicy lamb. I am not a real sweet eater but have even made a few from this book as well. Enjoy!
Most recent customer reviews
Showed the book to friends, they want to order it now.
Have always liked this type of food and it has a variety of dishes