Iran News ...


01/31/11

Culinary Paradise - Festival of Persian Food

SARABAN: A Chef's Journey Through Persia By Greg and Lucy Malouf

Events in conjunction with book launch: 7th - 12th February 2011 at various venues (see below)

On the occasion of the launch of their book SARABAN, Greg & Lucy Malouf present the delights of Persian cuisine


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Organised by Spoon PR & Marketing in association with Iran Heritage Foundation.


Introduction

SARABAN, meaning cameleer is the title of a book on Persian cuisine by Greg and Lucy Malouf; an unforgettable culinary journey through modern-day Persia. Following ancient spice trails, Greg and Lucy discover a land of generous hospitality, of tea-houses, mosques and caravanserais. They meet pistachio farmers and toffee makers, saffron growers and boat builders, eat in exotic restaurants, bustling bazaars and tiny soup kitchens and are invited time and again into the homes of people they meet along the way.

Lavishly illustrated throughout, SARABAN offers a unique and remarkable window into a world steeped in history and tradition, and a comprehensive introduction to the delights of Persian cuisine.


A number of events have been organised for Greg and Lucy Malouf at some of their favourite London venues to promote the book.

Dock Kitchen Dinner

Monday 7th February 2011 - from 7.00 pm

Greg Malouf will join head chef Stevie Parle and his team in the kitchen where they will prepare a Persian feast of dishes inspired by Saraban. The Dock Kitchen will then run the Persian menu for the remainder of the week.

£35 per head for 4 courses not including drinks.

Bookings - 020 8962 1610 or via the Dock Kitchen website
www.dockkitchen.co.uk

Books for Cooks Lunch

Tuesday 8th February 2011 - from 12 noon

Greg and Lucy will be hosting the Tuesday Vegetarian Lunch service at Notting Hill's famous cookbook shop.

£5 per head for 2 courses not including drinks

No booking taken. Tables are allocated on a first come first served basis. Limited number of tables
www.booksforcooks.com

La Fromagerie Talk and Dinner

Tuesday 8th February - 7.00 pm

A seasonal Saraban-inspired menu at the stylish and unconventional La Fromagerie in London's Marylebone. Greg and Lucy will host a feast-like dinner with a short talk on their journey through modern-day Persia.

£65 per head includes accompanying wines

Bookings - via La Fromagerie's website
www.lafromagerie.co.uk

Fortnum & Mason Talk and Evening Demonstration

Wednesday 9 February 6.30 - 7.30 pm

During an hour-long evening event at London's centuries old, quintessentially English store Greg will show guests how to recreate his favourite Persian dishes using ingredients from the Food Hall at Fortnum & Mason.

£15 per head

Bookings - 0845 602 5694
www.fortnumandmason.com

The Saraban Reception

Thursday 10th February - 7.00 pm

An evening talk & reception at Made in Camden at the Roundhouse. Greg and co-author Lucy will re-live their journey through the kitchens and dining rooms of modern day Iran following which Made in Camden Head Chef, Josh Katz and team will prepare some Saraban inspired light bites.

£15 per head

Bookings - via Made in Camden's website
www.roundhouse.org.uk

Petersham Nurseries Demonstration and Tasting

Saturday 12th February

Morning Demo SOLD OUT
Lunch - from 12.30 pm
Afternoon Demo - 3.30 pm

A talk, tasting and cooking demonstration by Greg and Lucy. Following the morning event, Petersham Nurseries' Head Chef Skye Gyngell will cook a lunch menu based on recipes from Saraban.

Price : £35 for the demonstrations and tasting or £65 for lunch

Bookings - 020 8605 3627
www.petershamnurseries.com


About the Book:

The book SARABAN is Published by Hardie Grant. Price £30, Hardback

Published by Hardie Grant on 1 November, price £30, Hardback

Persian cuisine is one of the oldest and most sophisticated in the world. Known for its subtle, elegant and alluring flavours its influence spread across India and the Middle East to North Africa, the Iberian Peninsula, and even Medieval Europe.

In SARABAN Greg and Lucy Malouf take us on a journey through modern-day Persia, uncovering a land where the rich diversity of climate, countryside, architecture and poetryprovide a fitting background for an equally varied and richness of cuisine. From bustling bazaars and tiny soup kitchens, picking saffron at dawn, and fishing from wooden dhows in the Persian Gulf, Greg and Lucy introduce us to a fascinating country that remains largely inaccessible to the West.

Inspired by the foods discovered along the way, Greg presents many new recipes that combine flavours and ingredients in ways that surpriseand delight; recipes that rejoice in rice, use fresh herbs in abundance, and combine meat, fish, fruit and vegetables with exotic spices such as saffron, cardamom and dried limes. Illustrated throughout with stunning colour photography SARABAN offers a unique and remarkable window into a world steeped in history and tradition, and an intriguing introduction to the delights of Persian cuisine.

Author Details:

Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf's innovative food and influence has spread through Europe, Asia and the Middle East. Greg is currently the executive chef at MoMo restaurant in Melbourne. Lucy Malouf is a highly acclaimed food writer and editor. Together with her former husband, Greg Malouf, she is the co-author of award-winning books including Turquoise (2007) and Saha (2005).


Enquiries
: For up to date details please check here.

Press contact: Sarah@spoon-pr.com
Tel: 020 7610 9821

Iran Heritage Foundation, 5 Stanhope Gate, London W1K 1AH
Tel: +44 (20) 7493 4766
Email: info@iranheritage.org

... Payvand News - 01/31/11 ... --



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