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Saha: 2009 Edition by Greg Malouf, Lucy Malouf
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. The book captures the characters, flavours and colours of Lebanon and Syria in this lavishly desig
Paperback, 352 pp, $49.95. Buy
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A Fistful of Lentils by Jennifer Felicia Abadi
This is the first book on Syrian-Jewish cooking, a cuisine featuring meats simmered in spices, vegetables stuffed or roasted, sweet and sour sauces, lemony dressings, and rich sugar-dusted pastries. Including all the classic dishes and four generations of one family’s favorites, this delightfully personal book is a complete exploration of Syrian-Jewish history, culture, family, and food.
Paperback, 372 pp, $23.95. Buy
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Flavours of the Levant Home Cooking from Lebanon, Syria and Turkey by Nada Saleh
A selection of recipes from Lebanon, Syria and Turkey, an area known as the Levant. Each section in the book introduces one of the regions, followed by instructions for . Fo
Hardback, 288 pp, $49.95. Buy
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