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Saha: A Chef's Journey Through Lebanon and Syria | 
 enlarge | Authors: Lucy Malouf, Greg Malouf
Publisher: Periplus Editions
Category: Book
List Price: $49.95
Buy New: $26.88
You Save: $23.07 (46%)
New (25) Used (10) from $25.60
Rating:  7 reviews
Sales Rank: 64368
Media: Hardcover
Number Of Items: 1
Pages: 324
Shipping Weight (lbs): 4
Dimensions (in): 11 x 9.7 x 1.5
ISBN: 0794604900
Dewey Decimal Number: 641
EAN: 9780794604905
ASIN: 0794604900
Publication Date: November 15, 2007
Availability: Usually ships in 1-2 business days
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Product Description
"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
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| Customer Reviews: Read 2 more reviews...
Coffee table book that works in the kitchen September 27, 2008
Beautifully created book that would do any coffee table proud. Having said that, it also works in the kitchen for cooks and chefs that are confident, adventurous and able.
Having had the pleasure of dining at Greg Malouf's MoMo Restaurant in Melbourne, I am aware of the love and affection he infuses in each dish he creates. This love of food and the culture associated with it comes across in every page of this book. The book is a treasure trove for cooks who like to experiment and step outside the everyday. The Pomegranate dressing is sublime on barbequed meats, the grilled sardines with lentil tabbouleh is exquisite and the zucchini and mint fritters to die for. I have cooked them all and enjoyed +++
This book is a testament to the fact that good food grows from the land and the culture of a nation and Malouf has chronicled a loving snapshot of Lebanese culture and cuisine.
Hope is a weed in the Lebanon July 18, 2008
1 out of 1 found this review helpful
I thought that characterizing hope as a weed was thoughtful and apt. That comment came from a book that was written about fifteen years ago on the frightful history. Now we have a splendid cookbook where weeds of hope persist.
The book itself is a wide format with heavy paper that handles the photographs and the expansive pages well. This book is not made for the kitchen shelf. Rather it is for exposition and enjoyment of the ample text. So for the cook, the book is not efficiently organized. This book is for a reader who will put it to kitchen use at will.
If you had to classify the book, you would call it middle-eastern. But Lebanon is highly developed on its own terms including their history of contact with many cultures. Chard, crisp-fried onion, lemon and all sorts of pickles and preserves await your inspection.
Try your hand at the yogurt cheese and be impressed with your results. Make Dijon feta dressing.
Beyond Lebanon, there is Syria, which has the oldest yeast cultures known. Damascus is the oldest continually inhabited city. I was heartened to see that Armenia is included because we forget how they were almost exterminated even before the word "genocide" was coined.
So with all the bounty, there persists the bitter twinge. Read, cook and grow.
What a great book July 14, 2008
WOW, being from the region and living in the US, this book took me back to all the great places in Lebanon and Syria to eat! Having the recepies too made it even all the more mouthwatering.
The photography put me right there in the middle of it all too.
Even if you never have been or are not sure about going. I highly recommend this book.
K
Scrmptious June 5, 2008
This book is a treat! The author shares so many wonderful descriptions of delightful details about the place and the food. The photographs add a lot of interest and last, but certainly not least... wonderful recipes... it has the personal touch.
 Very Informational April 9, 2008
2 out of 2 found this review helpful
This book was great, some traditional recipes, and some not so traditional twists on them as well. The one thing that bothered me was the chapter on breads. They talk and talk of Arabic Bread in the chapter, yet there is no recipe for it in the book..., anywhere. Still worth the purchase though, lots of good info and background history.
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