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 more than 160 sumptuous recipes. This 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“A meticulous, heartfelt account not only of the rich and diverse cuisines of Lebanon, but of its cooks and artisans, threaded through with childhood memories and fascinating cultural and culinary information.” – Fuchsia DunlopAn evocative journey through Lebanon, this tome features more than 160 sumptuous recipes. Alongside award-winning author Anissa Helou’s 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 Falafel- SOUPS & STEWS: Lemony Swiss Chard Soup and Spinach, Fresh Coriander and Lamb Stew- GRAINS & LEGUMES: Winter Tabbüleh and Cannellini Beans, Bulgur Wheat and Greens- VEGETABLE DISHES & SALADS: Fava beans and Swiss Chard with Coriander and Stuffed Aubergine Fatteh- FISH & POULTRY: Fish in Tahini Sauce and Roast Chicken with Rice and Nuts- MEAT DISHES: Shawarma and Lamb in Yoghurt Sauce- SWEETS: K’nafeh, Baklawa and Date PastriesFrom colourful small plates to luscious stuffed vegetables, as well as elaborate dishes for impressing, this is a comprehensive collection of recipes that make up Lebanon’s rich culinary tradition. This is the only book you will ever need on the country’s cuisine.Helou is a renowned chef, teacher, author and well-respected advocate for Middle Eastern food in the west. Her previous award-winning book, Feast, was chosen by the New Yorker as one of the 10 best cookbooks of the century so far. “You want to be at her side on the road, while shopping, in the kitchen and at table, to delight in an erudite, peerless, 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 Jenkins