Saha: A Chef's Journey Through Lebanon and Syria [Middle Eastern Cookbook, 150 Recipes] Hardcover – Illustrated, 15 Nov. 2007

In an age where most people seem to find their recipes online, this book stands out as a reason to still purchase recipe books. It's beautiful illustrations, histories of the food and explanations of ingredients are not gimmicky - they're just wonderful to read and look at. The recipes too are very authentic, but high-end authentic, not everyday food from Syria and Lebanon but what you might get at the top restaurants.The pictures and stories are particularly poignant now given the destruction of Syria and the threat to all aspects of its culture. I had this book bought for me and have since bought it as a present for others. My favourite recipes are the lamb and cherries and the cheesy yoghurt bread!Makes a fabulous present.

What’s not to like , does what it promises

This is a beautifully produced book containing lovely photography of landscapes as well as of the food. We've made a handful of recipes so far and they have been excellent and distinctive.

I recently returned from a trip to Lebanon and Syria travelling through Beirut, Baalbek, Bekaa Valley, road between Beirut to Damascus, around Damascus and Jounieh. I grew up in the West Indies and I live in London - both with a strong Middle Eastern (especially Lebanese/Syrian culture).This book was a real joy to read as its beautifully written and plenty of rich photos of Lebanon and Syria. The presentation the food and the region is insipiring to get into the kitchen or to travel back to the area. I heartily recommend it both as a cookbook and a coffee table piece.The recipes are easily to follow and vary in difficulty for those who are curious and inspired novices to experienced and ambitious home cooks. Personal favourite include the shellfish soup, lamb sharwma, paprika oil, houmuos recipes and the salmon confit. I will be trying my hand at the baklava recipes as well. The book illustrates the use of french cooking techniques utilising the best of regional ingredients. Middle Eastern ingredients are easily available in good supermarkets and in areas of London like Edgware Road/Kensington. You can order them online as well if needs be.This is easily one of my favourite books among a plethora of cookbooks.

Educational and interesting to read. Recipies - hope there is a supplier of spices nearby.Don't fall into the mistake i made - same book two different covers ( one has a mans head on the front and the pictures moved arround). I was exceited to think I was about to launch into part two.

A very well done cook book. Great pictures with a diverse set of recipes and they do taste great! I also like how Malouf visited different parts of lebanon and syria rather then sticking to his home town of Zahle. Makes the book more diverse. It didnt get 5 stars because he went against tradition in a couple of recipes which IMO was a mistake

A beautiful book as much at home on the coffee table as it is in the kitchen. I love the foods of this region, fresh vegetables, meats and daily bought bread with spices and citrus' in abundance.The pictures of everyday life in a place unravaged by tourism, still wary of it's proximity to places of upheaval. You could almost feel safe going there it seems. A place where East starts to meet West culturally and palataciously :) The stunning scenery, warm people and delicious food beckon the unwary adventurer.

In most respects - subject matter, writing, presentation, this is a delightful book, of high quality design and print. BUT, it is a "dark" rendition of a cuisine that is filled with light. The photographer seems to be obsessed by shadow. Yes, in a sunlit country there is shadow - but not everywhere. Not many of my middle-eastern cook books have better text - many have truer photography. Despite this, it is a book you must have if you're a Levant lover.