A Chef's Journey Through Persia
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|Format:||Hardback, 368 pages|
|Other Information: ||Full colour throughout|
|Published In: ||Australia, 01 November 2010|
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Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cuisine is one of the oldest and most sophisticated in the world and its influence spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.
About the Author
Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf is a regular guest chef in restaurants across the world and has cooked for both the Commonwealth Bank and Commonwealth Games. His innovative food and his influence has spread through Europe, Asia and the Middle East. Greg is currently the executive chef at MoMo restaurant in Melbourne, where he delights diners with the flavours of his heritage, presented with exciting contemporary flair. Lucy Malouf is a highly acclaimed food writer and editor. Together with her former husband, Greg Malouf, she is the co-author of Turquoise (2007), Saha (2005), Moorish (2003) and Arabesque (1999). In between the time she spends travelling and writing, Lucy also works as a freelance editor and advisor for several leading publishers.
"Filled with gorgeous photographs and interesting stories, "[Saraban]" also offers excellent recipes, both traditional and modern." --Bois de Jasmine
|Publisher: ||Hardie Grant Books|
|Dimensions: ||24.0 x 27.0 x 3.0 centimeters (1.99 kg)|