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HomeCookbooksTurkish CookbooksSaha: A Chef's Journey Through Lebanon and Syria |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 16 customer reviews )
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Most Helpful Customer Reviews
6 of 6 found the following review helpful:
Coffee table book that works in the kitchen Sep 27, 2008
By Rob
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.
6 of 6 found the following review helpful:
 Very Informational Apr 09, 2008
By R. Moses
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.
6 of 6 found the following review helpful:
Saha Feb 17, 2008
By Paul C. Trujillo
"paulie"
Excellent for chef's. Easy to follow, and great results. So far I have used five recipes, and all have had great results.
3 of 3 found the following review helpful:
What a great book Jul 14, 2008
By Khalil Makdah
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
4 of 5 found the following review helpful:
Hope is a weed in the Lebanon Jul 18, 2008
By Aceto
"All knowledge is sorrow."
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.
See all 16 customer reviews on Amazon.com
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