Foods of the Lebanon

Foods of the Lebanon

by Cassie Maroun-Paladin, John Peacock
     
 

Strongly rooted in the culinary traditions of the Middle East and the Mediterranean, Lebanese food draws on the exotic tastes of these two styles. These easy-to-make, wonderful-to-look-at dishes—abounding in vegetables, fruits, yogurt, grains, and pungent spices—also are ideal for the health-conscious diner. And, these recipes come from an author who

Overview

Strongly rooted in the culinary traditions of the Middle East and the Mediterranean, Lebanese food draws on the exotic tastes of these two styles. These easy-to-make, wonderful-to-look-at dishes—abounding in vegetables, fruits, yogurt, grains, and pungent spices—also are ideal for the health-conscious diner. And, these recipes come from an author who learned them right in her grandmother's and mother's kitchens. Dig into the rich aromatic flavors of picked cucumbers, cabbage, or tomatoes; bake the pita-like Lebanese bread or herb rounds with sesame seeds; and celebrate with one of the many small savory pies filled with meat, cheese, or spinach. Make yogurt soup, scrumptious salads, green bean stew with lamb, grilled kebabs, and Turkish delight. A banquet of wonderful foods, beautifully presented.

Product Details

ISBN-13:
9781859740811
Publisher:
New Holland Publishers, Limited UK
Publication date:
12/31/2001
Pages:
160
Product dimensions:
8.44(w) x 11.06(h) x 0.47(d)

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