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

Greg Malouf , Lucy Malouf
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

7 July 2006
Melbourne-based chef Greg Malouf grew up in a family whose longing for their homeland Lebanon was most often expressed through food. His childhood was filled with the noisy chatter of generations of women sitting around the kitchen table preparing Arabic dishes the way they've been prepared for centuries. "Saha" chronicles Greg's epic journey to the lands of his ancestors to explore its broad and influential cuisine and discover the roots of his culinary heritage. From desert kingdoms to sea castles, from citadels to souks, through olive groves and snow-capped mountain ranges, Greg, and his writing partner Lucy, unearth a dazzling array of traditional dishes as well as new culinary delights. The recipes in "Saha" are as rich and varied as the lands themselves. Enjoy traditional dishes such as Aleppo-Style Chicken Cooked on Coals, Armenian-inspired Slow Roasted Lamb with Red Pepper and Pomegranate Paste; a simple Bedouin Spinach, Lentil and Lemon Soup or the famous Mediterranean Red Mullet Cooked with Golden Spices. For dessert, try the legendary Rose of Damascus - crisp filo with Turkish delight ice-cream and toffee strawberries. Throughout their journey, Greg and Lucy were welcomed into the homes of fishermen, beekeepers, bakers, arak distillers, cooks and housewives and the book is filled with their heart-warming and evocative stories.

Product details

  • Hardcover: 352 pages
  • Publisher: Quadrille Publishing Ltd (7 July 2006)
  • Language: English
  • ISBN-10: 1844003698
  • ISBN-13: 978-1844003693
  • Product Dimensions: 27.8 x 24.8 x 3.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 736,021 in Books (See Top 100 in Books)

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Product Description

About the Author

Greg Malouf was born in Melbourne, Australia, of Lebanese parents. He served his formal apprenticeship in several of Australia s finest restaurants, and has forged a unique style of cooking that combines Middle Eastern tradition with contemporary flair. He has worked extensively in Europe and Asia and is the executive chef at MoMo restaurant in Sydney. Under his leadership the restaurant has won numerous awards and high respect from local and international critics. Lucy Malouf is a Melbourne-based writer and editor. She has worked as a freelance editor and manuscript adviser for several leading Australian publishers, as well as contributing features and reviews to major Australian newspapers, restaurant guides and magazines. She is the author of The Food and Wine Lover s Guide to Melbourne s Bays and Peninsulas and The Seasons Plate Cookbook.

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Customer Reviews

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Most Helpful Customer Reviews
8 of 13 people found the following review helpful
5.0 out of 5 stars A beautiful book 7 Sep 2007
A beautiful book as much at home on the coffee table as it is in the kitchen. I love the foods of this region, fresh vegetables, meats and daily bought bread with spices and citrus' in abundance.

The pictures of everyday life in a place unravaged by tourism, still wary of it's proximity to places of upheaval. You could almost feel safe going there it seems. A place where East starts to meet West culturally and palataciously :) The stunning scenery, warm people and delicious food beckon the unwary adventurer.
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2 of 4 people found the following review helpful
4.0 out of 5 stars Cheers! 15 Aug 2009
Now out in paperback version - see Saha: A Chef's Journey Through Lebanon and Syria. Saha ("Cheers!" - the name comes from the Arabic toast to good health; in these regions it seems that even Islamic prohibitions don't stop people from enjoying an alcoholic spirit called arak) is a book of the same format as the Malouf's Turquoise - part travelogue, part photo album, part recipe book.

As a result many of my criticisms of that other work also apply to this. However some of my peeves with that book are not so bad here. The dimensions of this book are considerably smaller so the bookself problem is not as great. The photography feels much more relevant - many of the photos are directly food related rather than just photos of old men sitting around smoking fags or kids in back streets, so although the photography still feels excessive in quantity it doesn't feel quite so totally irrelevant or obtrusive and can actually add to the food 'atmosphere'.

Some good recipes in here too. No middle eastern cookbook would be complete without muhammara, a red pepper, walnut and pomegranate dip which is the very ambrosia of the gods. There is also a version of this mixed with labneh (a thick yoghurt), but inexplicably doesn't describe a version mixed with tahini (which if I recall correctly from the excellent Recipes and Remembrances from an Eastern Mediterranean Kitchen is a speciality of Aleppo).
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