A Taste of Lebanon: Cooking Today the Lebanese Way

Overview

With an emphasis on fresh ingredients and healthy eating, this book covers all aspects of Lebanese cuisine from appetizers to soups, salads, stews, stuffed vegetables, poultry, meatless dishes, sweets and many more. Simple step-by-step instructions guide the novice or experienced cook through more than 200 dishes.

"...Salloun's book is a good introduction to the cuisine as a whole."--Library Journal

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Overview

With an emphasis on fresh ingredients and healthy eating, this book covers all aspects of Lebanese cuisine from appetizers to soups, salads, stews, stuffed vegetables, poultry, meatless dishes, sweets and many more. Simple step-by-step instructions guide the novice or experienced cook through more than 200 dishes.

"...Salloun's book is a good introduction to the cuisine as a whole."--Library Journal

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Lebanese-born but a resident of Canada since 1952, Salloum is an enthusiastic proselytizer for her native cuisine. This collection of over 200 recipes includes familiar Middle Eastern favoriteshommous, falafil, kibbi and baklavaalong with more exotic dishes: tongue salad, meat pastries in yogurt soup, Arabic cheese and soup made from kishk (a powdered mixture of crushed wheat and yogurt). In keeping with her emphasis on home cooking that is fresh, healthful and economical, as well as delicious, Salloum identifies the meatless dishes (a minority) with subheadings and includes separate sections for poultry and fish dishes. Readers looking for an in-depth exploration of Lebanese food and culture, however, will not find it here; the book is aimed at cooks new to Middle Eastern food who will appreciate lists of basic ingredients and ``helpful hints.'' Salloum provides a short directory of sources in the U.S. for Middle Eastern ingredients, but makes ample allowance for North American tastes: beef may be substituted for lamb in many recipes, and the fillings for pita bread employ such ingredients as bean sprouts, tuna and peanut butter. Appealing photographs illustrate serving suggestions and garnishes. (Feb.)
Library Journal
Salloum, chef/owner of a Middle Eastern restaurant, provides 200 recipes for traditional Lebanese dishes from appetizers to sweets and beverages. The recipes, generally simple and inexpensive to prepare, are typical of those used by Lebanese home cooks and feature such ingredients as lemons, olive oil, parsley and mint, lamb, and chickpeas. Most American cooks are familiar only with tabbouleh, hummus, and a few other Lebanese specialties; Salloum's book is a good introduction to the cuisine as a whole. Karaoglan also offers traditional recipes, but excludes those made with meat. While she includes somewhat more background and a lengthier ``pantry'' section than Salloum, her narrower focus makes this an optional purchase for most collections; Salloum's is the one to buy.-- JS
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Product Details

  • ISBN-13: 9780940793903
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 6/28/1992
  • Series: Ethnic Cuisine Series
  • Edition description: 1 PBK ED
  • Pages: 190
  • Sales rank: 363,871
  • Product dimensions: 6.92 (w) x 10.00 (h) x 0.43 (d)

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Sort by: Showing all of 14 Customer Reviews
  • Posted September 18, 2009

    This book is excellent

    I am Lebanese American and everyone I know has this book! The recipes are excellent. They are authentic, but she does add her own personal style. The recipes are easy to follow. I have given this book as a gift to friends who wanted to try Middle Eastern cooking and there feedback was very positive.

    I really love the dessert recipes.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 26, 2007

    My bidaught pies came out great!

    The recipes here are excellent. Great use of bidaught, and Mary really shows you in detail how to roll your dandoole correctly. If you need to know how to work a dandoole, this is the book for you. Her section on attoosh is also informative.

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  • Anonymous

    Posted January 27, 2005

    Gives only an idea of Lebanese Cooking

    I am American and I purchased this book after I married my Lebanese husband. He knew most of the foods listed in the cookbook. When I tried many of the recipes, the taste were mild to nothing and Lebanese hardly ever use cinnamon in their recipes unless it is for sweets. He disagreed on many of the spices or amounts. Lebanese are known for their spices and this book was only an idea for me to start a recipe. Not until his sister lived with us, did I learn how to prepare and spice true Lebanese meals. I feel like there are much more meals that could have been added to this cookbook and the writter should have not 'westernized' it. Very disappointing!!! Lebanese work very hard on preparing their meals, (PERFECTION) and this book is an insult to their food.

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  • Anonymous

    Posted July 20, 2004

    Buying the book isn't worth it....

    I have purchased the book ....and by following up with some of the recipes they are not the right formate to any of the recipes in the book....to me the book is worthless. Seem to me that she just put the wrong amount of measurement and missing alot of spices in some of her recipes....I have the correct recipes in my own cook book and I have passed them on to my friends...what a different it makes when you follow the correct recipes.....I have made up my own cook book personally and they just turn out exactly they way the should....not like Mariam Salloum honestly its a waste of money. The truth hurts when your right....try it and find out for your self.... Ciao.. Mariam H...

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  • Anonymous

    Posted November 4, 2002

    A good variety of recipes

    My husband is Lebanese and has been in the US for a couple of years. I wanted to learn his cuisine so I could help him feel more at home. Following a few of the recipies in the cookbook, I received great compliments from him as well as other Lebanese friends and family members. The only complaint I have about the book is the difficulty in understanding what a recipe is going to make if there is not a picture. Some of the directions are vague and assume knowledge of the cuisine. I would recommend reading through the recipes carefully before attempting to make anything. I feel that my experience as a cook helped me succeed with this cookbook.

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  • Anonymous

    Posted December 28, 2001

    Just like Grandma Makes!

    I married into a Lebanese family almost 9 years ago and was looking for a cookbook to learn the basics. This book has been incredibly helpful to me over the years and the food tastes just as good or as better than my husband's grandmother's (she came from Beit Mary, Lebanon) cooking. Easy to use recipes that have not disappointed me. Recommend the recipes for fatayer and sambuskis especially.

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  • Anonymous

    Posted December 20, 2000

    Very disappointing

    Unfortunately, this book is not a good cookbook at all, as far as Lebanese cuisine is concerned. The recipes are incomplete and un-authentic and for those who are not familiar with Lebanese cuisine, this is a very difficult book to use: the recipes will not lead to successful meals. I advise Barnes and Noble customers to look for another cookbook if they want to know how to cook Lebanese food.

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  • Anonymous

    Posted August 19, 2000

    MATANZAS!!!

    Dis book is relllllll good.

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  • Anonymous

    Posted June 21, 2000

    Loving Lubi

    They had this ting in the book, that was a real good ting. You see, (yo uncle), they have this ting is a ting in the book, and it is a real technical ting to make. I try to cook, but it was a too technical ting. Overall, the book was far too technical, but it had a great recipe for kiby nai-y, so it made it better.

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  • Anonymous

    Posted June 21, 2000

    Aromatic or Offensive smells?

    A rather comprehensive compilation of food and drink recipes to move the bowels, this book should be renamed 'Taste of Flatulence!' I recommend this book to anyone who likes the sounds and smells of their own gas. This book also has loads of entertainment value for those who like flatulating in parties or just passing gas in general.

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  • Anonymous

    Posted June 15, 2000

    Its really wet in Seattle

    I needed to find an umbrella store in Seattle because of all the rain there. Mary's book helped me cook some great hummus to act as a flux capacitor against the socialist movement of the Seychilles.

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  • Anonymous

    Posted April 5, 2000

    Taste of Lebanon: Cooking Today the Lebanese Way

    As a serious cook and a lover of Lebanese food, I was quite disappointed with this book. The recipes fail to give clear, detailed instructions, they omit essential information, and they are inconsistent. For example: they often neglect to specify the type and size of pan needed and whether or not to cover the pan during cooking; they fail to specify what kind of parsley to use (the flat-leaf variety is preferred by Lebanese cooks) or, when basil is called for, whether to use fresh or dried; when calling for allspice, cinnamon, or sumac, they don't stipulate whether they should be whole or ground; they also fail to say that black pepper should be freshly ground; they neglect to say that lemon juice should be freshly squeezed and that the type of onion used in salads should be a mild variety; they often fail to specify what kind of rice and what size bulgur to use; they often don't say whether to use dried, canned, or fresh chickpeas and lima beans; they often fail to instruct the cook to peel potatoes, to clean and/or stem spinach, or to dilute tomato paste when necessary; and they sometimes neglect to give an idea of how long to cook, whether to use high, medium or low heat, and how far the food should be placed from the heat source when broiling. A cookbook should always give this kind of information so that cooks at all levels can use it successfully. Inexperienced cooks and those unfamiliar with Middle Eastern cuisine will have problems with the recipes in this book. Furthermore, the book is not particularly informative or interesting to read. Many people would appreciate some discussion of the cultural and historical background of the food as well as of traditional utensils, meals, markets, and wines, not to mention the country itself. Also, the book does not provide enough information on ingredients. A number of very important ingredients are not mentioned or explained, and some of the information is incorrect; for example, mastic is wrongly defined as gum arabic. As for the recipes, although some are good, many are rather unimaginative. Several for well-known dishes such as musakhan yield very mediocre results. In a number of others the flavor is compromised. For instance, the recipes for tabouli and zahtar bread recommend using either olive oil or vegetable oil, yet no self-respecting Lebanese cook would use anything but good-quality extra-virgin olive oil in such dishes; vegetable oil produces greatly inferior results. The recipe for baba ghannuj calls for baking rather than grilling the eggplant, the latter being the traditional and far superior method employed in the preparation of this dish. There is even a recipe that calls for dried parsley flakes! Unfortunately, this book doesn't do justice to Lebanese cuisine. Readers who wish to gain a more accurate and comprehensive view of the country's food traditions will have to look elsewhere.

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  • Anonymous

    Posted February 22, 2000

    Lebanese cooking the Lebanese way

    My husband is Lebanese, and I have been eating traditional Lebanese food for the past 5 years. I have always wanted to make it, yet no Lebanese cook writes down recipes! Therefore, I had to find a book to guide me along. After trying several other books, to no avail, I found 'A Taste of Lebanon' and have become an authentic Lebanese cook. My husband even commented on how good he thought the book is. So for those who want to cook Lebanese, or Middle Eastern at best, this is the book you need.

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  • Anonymous

    Posted January 27, 2000

    Taste of Lebanon: Cooking Today the Lebanese Way

    Lebanese food is delicious, varied, and nutritious. It offers something for every palate and every budget. This book features a tempting array of traditional family recipes, from simple everyday fare to special occasion dishes. The author thoughtfully provides serving suggestions for many of the dishes described. Although some of the recipes require lengthy preparation and cooking times, most are not complicated to make, and almost all of the ingredients are readily available.

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