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Saha : A Chef's Journey Through Lebanon and Syria

Saha : A Chef's Journey Through Lebanon and Syria

Author: Greg Malouf
$55.00(NZD)  inc GST
Available Stock: 0
A slipcased collection of Greg and Lucy Malouf's 3 classic cookbooks Saha, Turquoise and Saraban. All books are flexi-bound with a revised cover with similar designs. The cuisine in Saha is traditional and inspirational; enticingly spiced and fragrant. From hearty peasant dishes to more subtly spiced specialties from ancient palaces. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey through Persia and throughout the Mediterranean and North Africa, are teamed with evocative images and Greg's own unique take on this history-rich and exciting cuisine. In Turquoise Greg and Lucy delight us by bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape, one which remains curiously unexplored by many of us in the Western world. Recipes include classics such as Dumplings Filled with Cheese and Mint and Sticky Pistachio Baklava. Many more spring from Greg's unique talent and imagination, which combine here to create dishes like Spicy Red Pepper Soup with 'Hamsi' Toasts. In Saraban Greg and Lucy explore ancient Persia (one of the world's earliest and greatest empires) and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world, it rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. Join Greg and Lucy as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.

"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"

Author description

Greg Malouf was born in Melbourne, Australia, of Lebanese parents. He served his formal apprenticeship in several of Australia's finest restaurants, then worked internationally. He has forged a unique style of cooking that combines Middle Eastern tradition with contemporary flair. Greg is in constant demand, and is the co-author, with partner Lucy Malouf, of the multiuaward-winning Arabesque, Moorish and Turquoise. Lucy Malouf is a Melbourne-based writer and editor. She has worked as a freelance editor and manuscript advisor for several leading Australian publishers.She is also the author of the Food and Wine Lover's Guide to Melbourne's Bays and Peninsula and The Season's Plate Cookbook.

Stock Information

General Fields

  • : 9781740667661
  • : Hardie Grant Books
  • : Hardie Grant Books
  • : January 2009
  • : Australia
  • : August 2009
  • : books

Special Fields

  • : 352
  • : General cookery
  • : colour illus
  • : Greg Malouf
  • : Paperback
  • : New edition
  • : en
  • : 641.595691