A Culinary Journey through Malta, Lebanon, Iran, Turkey, Morocco, and Andalusia
Shane Delia; photography by Rob Palmer
published 2017 • 8.5" x 10.5" • 272 pages • full-color photos
ISBN 9781566560061 • hardback • $35.00 •
“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.”
FOLLOW AWARD-WINNING CHEF SHANE DELIA AS HE VISITS SOUKS AND LOCAL KITCHENS IN SIX DIFFERENT COUNTRIES
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.
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.
Praise for East/West
“This is a stunning volume… takes readers on a whirlwind tour of Middle Eastern food at its best….”
—Vacations & Travel
“The ever cheerful Melbourne chef Shane Delia indulges his ultimate wish: travelling the Middle East and North Africa, celebrating the complex flavors of the food found there. This cookbook is the culmination of that mesmerizing journey.”
“With 80 recipes, all the boxes are ticked for a wow of a publication. Photos of the dishes are fabulous; so too the locales from which they come.
“The sensational aromas that typify these regions are now easily achievable in your own home. Add beautiful location shots to this beautiful cookbook and take an armchair journey to the flavors of the Middle East.”
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