Lebanese Cookbook

Lebanese Cookbook showcases 150 recipes passed on though generations. Favorites from Tabbouleh to Baba Ghannouj and Falafel are all included inside this Middle Eastern cookbook. 


Format: Hardcover and dust jacket, 110 pages 

Copyright: 2002 

Publisher: SFF Brooklyn 

Author: Dawn, Elaine and Selwa Anthony 

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Description: Lebanese cuisine has evolved from a background of Arab culture in a country which has been the trading link between East and West for thousands of years. It is a country which produces ample good, natural food and where people enjoy practising the grace of Arab hospitality -- a hospitality which demands that an abundant variety of food always be on hand to offer visitors, even unexpected ones. 

Travelers visiting the country have enjoyed this hospitality for many years, but only recently have Lebanese restaurants been established in any great number in Western countries. Now, at last, we have the opportunity to try this delightful cuisine in our own homes. 

The Lebanese Cookbook is the first authentic and comprehensive book of Lebanese cookery ever published outside Lebanon. The 150 recipes have been handed down from mother to daughter for generations. They include all the favourites -- the famous Tabbouleh salad, the national dish Kibbi, the dips Hoummus b'tahini and Baba Ghannouj, Falafel patties, meat-and-dairy-free lenten dishes, and sweet and savoury pastries -- along with many other delicious traditional dishes which are not so widely known. 

These recipes make use of familiar, readily-available foods but combine them in a way entirely new to the Western palate. They will delight the gourmet, for they are produced by a people who love good food, and at the same time appeal to the health enthusiast because much use is made of grain, cheese, yoghurt, nuts, fruit and vegetables. Wholly vegetarian dishes are clearly marked for easy identification. 

But the Lebanese Cookbook is more than just a cookbook. It contains a complete description of the country and Lebanese way of life, the customs and manner of eating, and sample menus. This, together with superb photographs by internationally acclaimed photographer Reg Morrison, make it a book with both culinary and general appeal. 


Condition: Good condition. Tiny, but deep scratch in back cover. 

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