NEW YORK (Reuters) - American chef Jeffrey Saad likes to play with flavors from around the world and to liven up soups, sandwiches and everyday food with Asian and Middle Eastern spices and sauces. In his first book, "Global Kitchen: Recipes Without Borders," the 45-year-old co-owner and executive chef of The Grove restaurant in San Francisco provides recipes inspired by his travels and influenced by the traditional Lebanese meals cooked by his grandmother. Saad, who grew up in a suburb outside of Chicago, spoke to Reuters about must-have spices, favorite meals and the versatility of eggs. ...