Book Size: 8.5" x 10.5"

Pages: 272

Format: Hardback

ISBN: 9781566560061

Imprint: Interlink Books

Edition: 1

Illustrations: full-color throughout

Release date: 04/15/17

Categories: ,

East/West

A Culinary Journey through Malta , Lebanon , Iran , Turkey , Morocco , and Andalucia

by & Rob Palmer

$ 35

“Chef Delia wants to reveal the breadth of flavors that extend from one end of the Mediterranean basin to the other. As a native of Malta, smack in the middle of the Mediterranean, he knows the region well. For untold centuries, traders have carted wares from Gibraltar to the Middle East and from Europe to Africa. This has given the region many commonalities despite the very diverse cultures surrounding the sea. Delia has special fondness for Maltese pastizzi, buttery-crusted bread dumplings stuffed with pork, peas, and mint, curiously marinated in decidedly Asian soy and fish sauces. Lebanon contributes chicken wings with sour cherry barbecue sauce. A Moroccan tagine enriches potatoes and eggplant with lamb and sprinkles of walnuts, dates, and ginger. Delia doesn’t just reproduce the region’s foods; he reimagines many of them radically, even to transgressing dietary laws by cooking pork belly with Iranian spicing. The color photographs throughout enhance the whole experience of this cookbook.” – Booklist

About this book

From Morocco, Malta, and Andalusia in the West, to Turkey, Lebanon, and Iran in the East, the food and flavors of the Middle East permeate almost every aspect of daily life.

Orange blossom and rose petals, spice-encrusted slow-cooked meats, fermented yogurts, dates, and olives- these are the flavors that have entranced visitors for centuries and that have recently experienced a surge in popularity in Western kitchens. Award-winning Maltese-Australian chef Shane Delia journeys to both the well-trodden souks and private dining rooms of locals across six countries, in search of the most exciting local flavors to bring back to his kitchen. East/West offers 80 recipes, distilled for the home cook. Accompanied by hundreds of stunning images shot on location, this is a book for foodies and anyone who has ever dreamed of taking their own culinary journey.

Brand:

About the author

Shane Delia is the star of the television show, “Shane Delia’s Spice Journey,” and the chef and owner of Maha restaurant and Biggie Smalls Kebab Shop. He is based in Melbourne, Australia. His Lebanese wife Maha is the inspiration and namesake of his restaurant. Together they have two children, daughter Jayda and son Jude. This is his second book.

Reviews

“Chef Delia wants to reveal the breadth of flavors that extend from one end of the Mediterranean basin to the other. As a native of Malta, smack in the middle of the Mediterranean, he knows the region well. For untold centuries, traders have carted wares from Gibraltar to the Middle East and from Europe to Africa. This has given the region many commonalities despite the very diverse cultures surrounding the sea. Delia has special fondness for Maltese pastizzi, buttery-crusted bread dumplings stuffed with pork, peas, and mint, curiously marinated in decidedly Asian soy and fish sauces. Lebanon contributes chicken wings with sour cherry barbecue sauce. A Moroccan tagine enriches potatoes and eggplant with lamb and sprinkles of walnuts, dates, and ginger. Delia doesn’t just reproduce the region’s foods; he reimagines many of them radically, even to transgressing dietary laws by cooking pork belly with Iranian spicing. The color photographs throughout enhance the whole experience of this cookbook.” – Booklist

Additional information

Author

Delia, Shane

Author 2

Palmer, Rob

Edition

1

Inprint

Interlink Books

Pages

272

Type

HB

Illustrations

full-color throughout

Release date

04/15/17

Author Home

Australia

Subtitle

A Culinary Journey through Malta , Lebanon , Iran , Turkey , Morocco , and Andalucia

Format

8.5" x 10.5"

Reviews

"Chef Delia wants to reveal the breadth of flavors that extend from one end of the Mediterranean basin to the other. As a native of Malta, smack in the middle of the Mediterranean, he knows the region well. For untold centuries, traders have carted wares from Gibraltar to the Middle East and from Europe to Africa. This has given the region many commonalities despite the very diverse cultures surrounding the sea. Delia has special fondness for Maltese pastizzi, buttery-crusted bread dumplings stuffed with pork, peas, and mint, curiously marinated in decidedly Asian soy and fish sauces. Lebanon contributes chicken wings with sour cherry barbecue sauce. A Moroccan tagine enriches potatoes and eggplant with lamb and sprinkles of walnuts, dates, and ginger. Delia doesn't just reproduce the region's foods; he reimagines many of them radically, even to transgressing dietary laws by cooking pork belly with Iranian spicing. The color photographs throughout enhance the whole experience of this cookbook."å – Booklist

MainReview

"Chef Delia wants to reveal the breadth of flavors that extend from one end of the Mediterranean basin to the other. As a native of Malta, smack in the middle of the Mediterranean, he knows the region well. For untold centuries, traders have carted wares from Gibraltar to the Middle East and from Europe to Africa. This has given the region many commonalities despite the very diverse cultures surrounding the sea. Delia has special fondness for Maltese pastizzi, buttery-crusted bread dumplings stuffed with pork, peas, and mint, curiously marinated in decidedly Asian soy and fish sauces. Lebanon contributes chicken wings with sour cherry barbecue sauce. A Moroccan tagine enriches potatoes and eggplant with lamb and sprinkles of walnuts, dates, and ginger. Delia doesn't just reproduce the region's foods; he reimagines many of them radically, even to transgressing dietary laws by cooking pork belly with Iranian spicing. The color photographs throughout enhance the whole experience of this cookbook."å – Booklist