Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine

by Anissa Helou

Overview

More than just a collection of recipes, Lebanese Cuisine offers a richly detailed portrait of the crown jewel of Middle Eastern cuisine. Short-listed for the prestigious Andre Simon award in England, it has garnered rave reviews from both sides of the Atlantic.

Product Details

ISBN-13:	9780312187354
Publisher:	St. Martin's Publishing Group
Publication date:	06/15/1998
Pages:	256
Product dimensions:	6.00(w) x 9.00(h) x 0.58(d)

About the Author

Anissa Helou was born in Beirut. Formerly an art consultant with Sotheby's, she now lives in South London.

Editorial Reviews

Lovers of gourmet food with a sense of adventure will welcome the addition of this book to their shelves.” —New York Post

“A well-written and informative look at cuisine little known here; recommended.” —Library Journal

“Anissa Helou [is] a new star to be watched in the culinary firmament.” —The Bookseller

"With her sophisticated palate and lively affection for Lebanese food, Anissa Helou is just the person to write about this studily attractive Mediterranean cuisine."—Charles Perry, world-renowned authority on Arab cuisine

"Lebanese Cuisine is the first major work dealing with the aromatic, discreetly spiced food of Lebanon . . . a rare insight into one of the Middle Eastern cuisines that has been a secret for far too long."—The [London] Observer

From the Publisher

Despite the number of good Middle Eastern cookbooks now available, few other than Mary Salloum's A Taste of Lebanon: Cooking Today the Lebanese Way (LJ 3/15/89) have focused on Lebanese cooking. Helou, who currently lives in London, feels the cuisine of her country deserves greater attention, and she offers more than 200 recipes, from mezze to desserts, with separate chapters devoted to kebabs, pickles, and other specialties. Unfortunately, although U.S. equivalents for measurements are given, the text really has not been Americanized (aubergines and courgettes, for example, are not "translated"). Nevertheless, this is a well-written and informative look at a cuisine little known here; recommended for larger collections.

Library Journal