Saraban by Greg and Lucy Malouf

SARABAN A Chef’s Journey Through Persia By Greg and Lucy Malouf

Published by Hardie Grant on 1 November, price £30, Hardback

Persian cuisine is one of the oldest and most sophisticated in the world. Known for its subtle, elegant and alluring flavours its influence spread across India and the Middle East to North Africa, the Iberian Peninsula, and even Medieval Europe.

In SARABAN Greg and Lucy Malouf take us on a journey through modern-day Persia, uncovering a land where the rich diversity of climate, countryside, architecture and poetryprovide a fitting background for an equally varied and richness of cuisine. From bustling bazaars and tiny soup kitchens, picking saffron at dawn, and fishing from wooden dhows in the Persian Gulf, Greg and Lucy introduce us to a fascinating country that remains largely inaccessible to the West.

Inspired by the foods discovered along the way, Greg presents many new recipes that combine flavours and ingredients in ways that surpriseand delight; recipes that rejoice in rice, use fresh herbs in abundance, and combine meat, fish, fruit and vegetables with exotic spices such as saffron, cardamom and dried limes. Illustrated throughout with stunning colour photography SARABAN offers a unique and remarkable window into a world steeped in history and tradition, and an intriguing introduction to the delights of Persian cuisine.

Author Details:

Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf’s innovative food and influence has spread through Europe, Asia and the Middle East. Greg is currently the executive chef at MoMo restaurant in Melbourne. Lucy Malouf is a highly acclaimed food writer and editor. Together with her former husband, Greg Malouf, she is the co-author of award-winning books including Turquoise (2007) and Saha (2005).

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This entry was posted in Greg Malouf, Saraban, Spoon Blog 2011. Bookmark the permalink.

One Response to Saraban by Greg and Lucy Malouf

  1. Sethy Alamgir says:

    This is a wonderful book
    I have already got it and looking forward to the lectures and demonstrations.

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