Lebanon: A Culinary Celebration

An evocative journey through Lebanon with in-depth research and dazzling photography, this tome is full of fascinating insights, cultural history and over 160 sumptuous recipes, and is the only book you will ever need on the country’s cuisine, from a Guild of Food Writers Lifetime Achievement Award–winning author ANISSA HELOU IS THE RECIPIENT OF THE GUILD OF FOOD WRITERS LIFETIME ACHIEVEMENT AWARD 2026“As ever with a book by Anissa Helou, you want to be at her side on the road, while shopping, in the kitchen and at table, to delight in an erudite, peerless, delightful, culinary tradition. A joy” – Jeremy Lee"A masterwork from a queen of Middle Eastern cookery. Dip into brilliant dips and salads, learn to love to stuff a vegetable, master spicy fish. Make sure to leave room for puddings. So much you'll want to cook." – Allan JenkinsAn evocative journey through Lebanon, this tome has over 160 sumptuous recipes, and is the only book you will ever need on the country’s cuisine. Alongside Anissa’s accompanying stories, memories and cultural insights, you’ll find techniques and staple ingredients to make delicious recipes including…MEZZE: Savoury Hand Pies, Sumac Aubergine Spread and FalafelSOUPS & STEWS: Lemony Swiss Chard Soup and Spinach, Fresh Coriander and Lamb StewGRAINS & LEGUMES: Winter Tabbüleh and Cannellini Beans, Bulgur Wheat and GreensVEGETABLE DISHES & SALADS: Fava beans and Swiss Chard with Coriander and Stuffed Aubergine FattehFISH & POULTRY: Fish in Tahini Sauce and Roast Chicken with Rice and NutsMEAT DISHES: Shawarma and Lamb in Yoghurt SauceSWEETS: K’nafeh, Baklawa and Date PastriesFrom colourful small plates and ivory dips to luscious stuffed vegetables as well as more elaborate preparations for impressing, this is a comprehensive collection of recipes which make up Lebanon’s rich tradition of cooking, suitable for any occasion.Renowned chef, teacher and author Anissa Helou is an incredibly experienced, knowledgeable and well-respected authority on the subject, having been a pioneering advocate for Middle Eastern food in the west. Her previous award-winning book Feast published to great acclaim, and was chosen by the New Yorker as one of the 10 best cookbooks of the century so far.

Pagina's: 368, Editie: Eerste editie, Hardcover, Bloomsbury Publishing