In 'Saha', Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighbouring Persia throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf and photographer Matt Harvey, he embarks on a month-long culinary journey. The cuisine in 'Saha' is traditional and inspirational; enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavour yet not overly complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on this history-rich and exciting cuisine, capturing the spirit of the modern and the ancient; the characters, dishes, flavours and colours that make up Lebanon and Syria in this highly illustrated and lavishly designed volume.
"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"
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.