Saraban: A Chef's Journey Through Persia

by Greg Malouf, Lucy Malouf

From Persian-style Russian Salad with Tarragon Mayonnaise, to Skewered Beef Leaves Marinated in Yoghurt, Cardamom, and Black Pepper, or Coconut Cream Flakes with Toffeed Mango, this is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran   Persian cooking is one of the oldest and most sophisticated cuisines in the world. Its influence has spread across India and the Middle East, to North Africa and the Iberian Peninsula, and even through Medieval Europe. A cuisine that is subtle, elegant, and alluring, it 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. Discover this land here, where the rich diversity of climate, countryside, architecture, and poetry provide a fitting background for an equal variety and richness of cuisine. Join the authors as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn, and fish, in time-honored tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouthwatering recipes that they have created for the home kitchen, as mixture of centuries of tradition with modern techniques and flavors, perfect for both the home cook and the experienced chef. Measurements are metric.

Genres: Cookbooks, Food, Cooking, Nonfiction, Travel, History

348 pages, Hardcover

First published November 1, 2010

About the author

Greg Malouf was an Australian chef of Lebanese descent, author, and culinary consultant. He was known as a pioneer of modern Middle Eastern cuisine in Australia and for the influence that his work has had on Middle Eastern cuisine at large.

Reviews

[Esther Brum · Rating 5 out of 5]

History, culture, travel stories, recipes and beautiful photos

[Lee Kofman · Rating 2 out of 5]

I hardly ever read food writing, but I read some praise of Greg and Lucy Malouf and tried to read Saraban. I am interested in Iran and its cousin, but the writing was so pedestrian, the descriptions so flat and tame, that I stopped about a third through. The only redemption of this book is its stunning photography. And the recipes, of course. But the latter have nothing with food writing.

[Vuk Trifkovic · Rating 4 out of 5]

Say what you will about this not being very deep or authentic, but it is what it is and it does not pretend to be anything else. A cookbook / coffee table book in the best sense of the word.

[Cedric · Rating 4 out of 5]

Lovely book, gorgeously illustrated, excellent recipes plus travel stories, a bit of history and culture, a fascinating glimpse into a place most of us know little about. I intend to cook through the recipes in the coming year.

[Beka · Rating 3 out of 5]

Though not in an easy format for cooking, it is nevertheless a gorgeous and thoroughly informative book.

[Sue · Rating 5 out of 5]

Magnificent book about an ancient place and possibly the most beautiful cookbook on my shelf. I return to it again and again for recipes as well as information about the Persian culture.

[Natashya KitchenPuppies · Rating 5 out of 5]

Absolutely stunning book about Persia and Persian food. As much coffee table travelogue as delicious recipe book. Simply wonderful.