The Lebanese Kitchen
  • The Lebanese Kitchen
  • The Lebanese Kitchen
  • The Lebanese Kitchen
  • The Lebanese Kitchen
  • The Lebanese Kitchen
  • The Lebanese Kitchen
  • The Lebanese Kitchen
<Previous >Next

The Lebanese Kitchen

5.0 2
by Salma Hage
     
 

Following on from Phaidon's classic home-cooking bibles of national cuisines, which started with The Silver Spoon in 2005 and has continued with 1080 Recipes, Vefa's Kitchen, I Know How to Cook and India Cookbook, The Lebanese Kitchen is the definitive guide to traditional cuisine from Lebanon.

The Lebanese Kitchen brings together

See more details below

Overview

Following on from Phaidon's classic home-cooking bibles of national cuisines, which started with The Silver Spoon in 2005 and has continued with 1080 Recipes, Vefa's Kitchen, I Know How to Cook and India Cookbook, The Lebanese Kitchen is the definitive guide to traditional cuisine from Lebanon.

The Lebanese Kitchen brings together more than 500 recipes, ranging from light, tempting mezes to rich and hearty main courses.

On the shores of the eastern Mediterranean and a gateway to the Middle East, the food of Lebanon blends textures, colours, scents and flavours from both, and has long been regarded as one of the most refined cuisines in the Middle East.

The diversity of Lebanese food reflects the variety inherent in the country's landscape and climate, from the fertile Beqaa Valley to the snow-covered tops of the Danniyeh mountains. This means that fresh and inspiring vegetable dishes such as the classic tabbouleh (bulgur wheat and parsley salad) are as numerous as the meat specialities like lamb kofte, or traditional desserts such as muhallabieh (a milk and rose water pudding topped with pistachios).

Many areas produce a range of home-grown fruit and vegetables such as tomatoes, apples, figs, beans, grapes and citrus fruits, and there are many traditional recipes that show the uses that resourceful home cooks have developed to make the most of seasonal produce.

Lebanese food has become increasingly popular in the last few years, and is nutritious and healthy (based on vegetables, oil and pulses and a balanced use of meat), as well as aromatic and tempting.

Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. In The Lebanese Kitchen she presents a comprehensive list of her own recipes for family favourites along with classic dishes handed from generation to generation.

A combination of old favourites and some inspiring surprises, The Lebanese Kitchen is a must for everyone with an interest in this wholesome and delicious cuisine.

Read More

Editorial Reviews

Publishers Weekly
Phaidon's cookbook division alternates between quirky, specialized works, such as its recent New Nordic release, Fäviken, and definitive, all-inclusive mega-volumes like the 816-page India Cookbook. This collection by Hage, a Lebanese housewife with half a century of home cooking under her belt, falls firmly into the latter camp, with 500 straightforward recipes covering every aspect of her native cuisine. That means a lot of lamb, be it a leg stuffed with apricots or ground into meatballs, placed on skewers or stuffed into cabbage or phyllo dough. Eggplant options abound as well, sometimes combined with pomegranate or made into a relish with garlic and ginger. Hage's directions are concise, with recipes usually appearing two to a page, and accompanied by an array of delicious, full-page, color photos. There are 11 chapters in all, including one on pickles and jams and another on drinks both tame (mint tea) and potent (rose water daiquiri). The final chapter allows seven guest chefs to weigh in with a favorite dish or two. For instance, Kamal Mouzawak, founder of Lebanon's first farmers' market, offers up squid stuffed with vegetables, rice, and cilantro. (Nov.)
From the Publisher
"It's time for another one of Phaidon's in-depth, encyclopedic looks at cuisine. This time around, it's the all-too-often overlooked cuisine of Lebanon, and Salma Hage shares the recipes that have been passed down in her family for generations." - Eater National"

Phaidon's cookbook division alternates between quirky, specialize works. . .and definitive, all-inclusive mega-volumes. . .This collection, by Hage, a Lebanese housewife with half a century of home cooking under her belt, falls firmly into the latter camp, with 500 straightforward recipes covering every aspect of her native cuisine." - Publishers Weekly"

. . .simple, soulful recipes that taste of home." - T: The New York Times Style Magazine"

Lined with tessellated paper evocative of the architecture of the place itself, The Lebanese Kitchen is an artistically photographed book of elegant recipes. . .Be warned, however, that it's hard to peel one's eyes away from the images of delicate dishwear and flatbread topped with halloumi, avocado, and parsley salad." - Vogue"

Hage's food is solid and satisfying. . .The beautiful main courses are earthy and flavorful. . .And pretty much all of it can be created without a trip to a Middle Eastern grocery store." - The Washington Post"

The Middle East's most cosmopolitan cuisine gets its due in a soup-to-sweets compendium, covering 500 spare and easy-to-follow recipes." - Time Out New York"

. . .cooking from the book is like having a smiling Lebanese granny at your elbow leading you through all 11 chapters. The food within is amazing. . .The Lebanese Kitchen is brilliant." - The Austin Chronicle"

. . .[Lebanon]'s gastronomic splendor gets its due in Salma Hage's comprehensive new cookbook." - Entertainment Weekly"

. . will warm your heart and your stomach." - Time.com

Read More

Product Details

ISBN-13:
9780714864808
Publisher:
Phaidon Press
Publication date:
10/22/2012
Pages:
512
Sales rank:
180,822
Product dimensions:
7.40(w) x 10.80(h) x 2.20(d)

Related Subjects

Videos

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >