Books

Lebanese Cuisine
The Tea Ceremony
Super Soups
500 Low Carb Recipes: 500 Recipes from Snacks to Desserts That the Whole Family Will Love
Edible Mushrooms (Collins How to ID S.)
Vegetarian Christmas: Essential Vegetarian Collection (Essential Vegetarian Collection)
Camp Cook's Companion: A Pocket Guide
The Kitchen Pharmacy
Wedding Cakes
Dump the Junk: Over 300 Tips to Encourage Children to Eat Healthy Food
Good Things for Easy Entertaining
Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-based Diet
Power Juices, Super Drinks
Diva Cooking: Unashamedly Glamorous Party Food
Wheat-free Gluten-free Cookbook for Kids and Busy Adults
"Good Housekeeping" Weekend Aga Cookbook
The Juice Master: Turbo-charge Your Life in 14 Days
Two Fat Ladies: Full Throttle
The New Complete International Jewish Cookbook
Easy Peasy All the Time
A Little Taste of France
Mexican Cooking (Global Gourmet S.)
Charlie Trotter's Cookbook
The Classic Food of Northern Italy (Great Cooks S.)
A Taste of India

Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes

Average customer rating:

Really unique recipes
Excellent!
just like mom's
Lebanese Family Comfort Food
A Classic

Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
Madelain Farah
Manufacturer: Four Walls Eight Windows
ProductGroup: Book
Binding: Paperback

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Similar Items:

Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family
Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
A Taste of Lebanon: Cooking Today the Lebanese Way
From the Tables of Lebanon: Traditional Vegetarian Cuisine
The New Book of Middle Eastern Food

ASIN: 1568581793

Book Description

As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.

Customer Reviews:

Really unique recipes.......2007-05-08

I wore out my first copy of this book. The book contains many, healthy and unique recipes. I highly recommend.

Excellent!.......2006-08-09

This is a great choice if you want to cook great tasting Lebanese food. I would suggest this book to anyone who likes to eat.
Five stars all the way!

just like mom's.......2006-06-26

This book has the best recipes. They remind me of my mom and grandma's. The preface sounds as if I wrote it myself. My sisters and I have been tiring for years to get the exact measurements of our favorite dishes and cookies. Thank you for writing them down. Even the smallest details are there (use cold water when mixing the kibbi meat. Thanks again, I'm ordering for each of my children and friends.

Lebanese Family Comfort Food.......2006-06-06

I discovered this book about 25 years ago and have been using it and giving it as gifts to children, relatives and friends for so many years. My edition is stained and worn but I have kept a new one wrapped and tucked away for the day on which I will retire the original. I'm delighted that it has been reissued; I can stop saving that wrapped copy.

My family is Lebanese; my grandparents emigrated at a young age to the U.S. in the 1890s and although my grandmother and aunts taught me many recipes, we moved to another state before I could learn everything. Dr. Farah's book filled in many of the blank spots as did Rose Dosti's wonderful "Middle Eastern Cooking" and Anissa Helou's "Lebanese Cuisine."

I prepare Lebanese food several times a week at home because we like it and it is so healthy (not including desserts). When I became a chef/owner of an upscale catering business some years ago, I used many of Dr. Farah's recipes for my clients who were constantly asking for more. We are fortunate in my area to have a large Middle Eastern grocery where I can find all ingredients specified but many can also be ordered from on-line retailers or found in some health food stores.

Sometimes when I make a recipe it reminds me so much of being at Sitti's house that I just want to cry -- the aroma, the taste, the texture -- I can just see us all sitting around the big wooden kitchen table when I was a little girl. This book is not only about the cuisine, it is about family and wishes that so many of those family members were still alive to enjoy our meals with us.

A Classic.......2005-09-27

This is the best basic cookbook for Lebanese food. My family has been giving the book as a gift to new members for years, so that each generation can learn how to keep the traditions going. The recipes are concise and easy to follow. Everything tastes just like grandmother's!

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

Average customer rating:

easy to read and varied selections
the most authentic recipes
Great help for the novice in this cuisine !
Good Source for Authentic Recipes. Weak on cooking technique
Lebanese Cuisine/More than 250 Authenic Recipes

Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
Anissa Helou
Manufacturer: St. Martin's Griffin
ProductGroup: Book
Binding: Paperback

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Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family
A Taste of Lebanon: Cooking Today the Lebanese Way
From the Tables of Lebanon: Traditional Vegetarian Cuisine
The Arab Table: Recipes and Culinary Traditions

ASIN: 0312187351

Book Description

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.

Customer Reviews:

easy to read and varied selections.......2007-01-15

This was a gift for a friend and arrived very quickly. The recipes were quite varied and easy to read.

the most authentic recipes.......2005-08-28

Having lived in Lebanon and gotten cooking tips from many great "home cooks" I was delighted to find this book. The recipes and their introductions are so true to the character of real cuisine that I recommend this book to whomever asks me about Middle East cooking. Anyone who can make a M'lookhiyeh taste good enough to want seconds is tops! It is helpful to known something about the cuisine to fully appreciate the wisdom in Ms. Helou's advice.

Great help for the novice in this cuisine !.......2005-05-17

Good recipes and great food ! Recently many medical studies have revealed that eating mediterranean cuisine has a direct correlation on improving health.
I would recommend this book for anyone that is interested in health and good taste....

Good Source for Authentic Recipes. Weak on cooking technique.......2005-02-12

`Lebanese Cuisine' By Lebanese / British culinary author Annisa Helau, author of the more recent and more widely popular `Mediterranean Street Food' is a good, if somewhat flawed presentation of an important cuisine of , in the author's emphasis, the `true' middle east.

For starters, this book is much better than some works on local cuisines of, say, Poland, Hungary, the Philippines, and Latvia which were written twenty to fifty years ago and may still be lurking on the shelves of your library in rebound, dusty editions with nothing more than one skimpily described recipe after another. One of the benefits of the renewed interest in traditional food is that the bar has been raised for writing about all ethnic cuisines, primarily by the very important works on Italian regional cuisine and works on African and Middle Eastern cooking by Paula Wolfert and Claudia Roden. And, while Ms. Helou obviously has an enormous amount of respect for Ms. Roden's important `The New Book of Middle Eastern Food', Ms. Helou takes issue with Ms. Roden on including Egypt, properly part of Africa rather than being in western Asia, the `true' middle east.

Ms. Annisa Helou begins her book with a brief but nice outline of Lebanese history. The land began as the home of the Biblical Canaanites, who became the great merchants and alphabet inventors, the Phoenicians. Since then, they have been the proverbial welcome mat over which walked the Egyptians, Assyrians, Babylonians, Persians, Greeks, Romans, Arabs, Turks, and French. With all these landlords, the conclusion is that the Lebanese cuisine is one of the most interesting in the region. The cover, in fact, proclaims this as `250 recipes from the most elegant Middle Eastern cuisine'. I confess that it may be one of the most varied, but the degree to which hands are required as cooking and eating utensils tends to keep me from enlisting in this idea. And, while the author claims that the recent 25 year French protectorate of Lebanon laid the typically immense imprint of French cuisine on Lebanese cooking, I cannot easily see if from the recipes in this book. It seems to have much more in common with its Arab neighbors, including Egypt, than with the land of Escoffier.

On reading the first three chapters on `hors d'oeuvres', salads, and soups, I began to think there was simply nothing special going on here. So many things seemed like variations on Italian and Greek dishes such as the bread and tomato salads so reminiscent of panzanella. Things started picking up in the chapter on savory pastries. While any pop food commentator worth his salt will point out that stuffed dough dumplings are found the world around, the fact that we find them in an important niche of Lebanese cuisine is very interesting and a good source of recipes worthy of an earnest foodie conversation. In Lebanon, the roles of Ricotta and pork of Italy are taken by yogurt and lamb. While the author points out that until recently, the majority of the population of Lebanon has been Christian and not Arab or Jewish, there are very few recipes in this book, which include pork. In the index, I count only two, while I count 29 references to lamb, some with occurrences on many different pages.

Then, I got to the chapter on eggs, and I began finding a few genuinely distinctive dishes. Here, I found a style of omelet which is genuinely different from French or Italian models. It is a sautéed egg mixture done in such a fashion that you can easily make several servings in a single pan, in very much the same way as you may make pancakes or English muffins on a griddle. The novelty of this dish is doubly interesting as it makes use of a really unusual ingredient, the liquid squeezed from the pulp in the middle of a zucchini. Most of the other egg dishes are pretty standard combinations of European style scrambled eggs with Middle Eastern ingredients. Be prepared to bone up on your egg technique before trying these recipes, as there is no good instruction on how to achieve light, uncolored cooked eggs.

The real star of Lebanese cuisine appears to be `kibbe' Anglicized from `Kibbeh', which may easily be to Lebanon what pasta is to Italy and cous cous is to Morocco. Like both of these dishes, it is characterized by an extreme simplicity of ingredients, using only bulgar, chopped onion, and lamb, combined in a great variety of ways, with a great variety of sauces and accouterments. An entire chapter is devoted to the subject, but Kibbe dishes pop up in other chapters, just as pasta shows up in soup, salad, and appetizer recipes. Kibbe is baked, sautéed, and braised in balls, cylinders, and circles the size of piecrusts.

After Kibbe, we are back in familiar territory with a chapter on Kafta, the proper Lebanese name for shish kebabs. Next are stuffed vegetables, which seems to be at least as important to Lebanese cuisine as it is to both Italy and my central European ancestors from the banks of the Danube.

The book also covers the classic breads of Lebanon such as pita, although advance knowledge of bread baking and yeast may be needed to work through the recipes.

Other than a family interest in Lebanese tradition, the primary reason to check out this book would be for the rich source of healthy recipes including bulgar wheat, yogurt, nuts, lean meat, and fruits and vegetables. The writing and editing is not that of a scholar. There are many word usages which are simply the result of the author's less than perfect grasp of English and there is disorganization's in parts of the book which detract from a careful study of the volume.

But, this is still a very worthwhile coverage of a truly interesting and rewarding cuisine.

Lebanese Cuisine/More than 250 Authenic Recipes.......2001-12-13

The recipes in this book will add an exotic touch to any dinner. You will impress your guests with the wonderfully tasty dishes as well as find recipes you can easily prepare everyday. One of my absolute favorites is the greenbeans with tomatoes this is the perfect dish with our August tomatoes. And I love the way the honest flavors of the foods shine with the Lebanese touch.

From the Tables of Lebanon: Traditional Vegetarian Cuisine

Average customer rating:

great! even if you're nto a vegetarian
Wonderful Vegetarian Book
Quite Pleased!
Absolutely delightful!
overall good

From the Tables of Lebanon: Traditional Vegetarian Cuisine
Dalal A. Holmin , and M. A. Abbas
Manufacturer: Book Publishing Company (TN)
ProductGroup: Book
Binding: Paperback

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The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece
Classic Vegetarian Cooking from the Middle East & North Africa
Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
Buddha's Table: Thai Feasting Vegetarian Style

ASIN: 1570670404

Book Description

The cuisine of Lebanon is one of the most diverse in the world. With its unique landscapes, from Mediterranean beaches to mountainous pine forests, a wide range of foods are grown to supply the bounty for Lebanese tables. Much of the best of Lebanese cuisine is vegetarian, and since the use of olive oil is so extensive, it is one of the most heart-healthy, cancer-preventing vegetarian diets known.

Customer Reviews:

great! even if you're nto a vegetarian.......2006-07-09

i lived for many years in the middle east, and i think this is one of the best, concise books that i have ever read on the subject. plus if you're vegetarian, it's just one more bonus. highly recommended!

Wonderful Vegetarian Book.......2002-08-08

I must first preface that I am not a vegetarian. I am third generation Lebanese-American and love Lebanese food, so people are always sending me cookbooks, and this book was just such a gift. This book has some very good recipies, however, I found some of them incomplete or difficult to follow. Having cooked Lebanese food myself now for a few years, I have been able overcome these difficulties. I highly recommend this books version of Fattoush and it's two Lentil Soup recipies. Those three recipies stand out the most. The food in this cookbook is healthy and very tasty. If you live in an are where fresh produce is readily available here is a book that can help you use it all.

Quite Pleased!.......2001-08-11

This is a great cookbook. The recipes are all pretty simple - one thing I like (haven't tried it yet but I will) is that there are even some hand drawn pictures on how to do stuffed grape leaves. I do wish there were some more "stories" with the recipes. I enjoy getting to read about the foods and have some context in this cookbook you pretty much just get the recipes. But they're good and straightforward. I've recently been turning into a vegetarian (for ethical reasons but the health benefits are great too) and I was looking for a cookbook that would replace my lebanese cookbook that is more meat focused. Thos one does it for me and I completely feel comfortable wiith giving up my old standby. I guess because the recipes are straightforward (i.e, not a lot of extra embellishment) it give the chef more leeway to throw in a few extra spices here and there which I enjoy doing. I certainly recommend it and I'm psyched to have it as part of my collection.

Absolutely delightful!.......1999-01-31

"From The Tables of Lebanon" is an absolute culinary delight. Every recipe is authentic. Every recipe is delicious! My husband and I loved this vegetarian book and use its recipes often. Bravo to both authors!

overall good.......1999-01-31

I cooked more than 20 recipes from this book and most of them turned well. If you want novel tasting vegetarian recipes buy this book. However if you do not like garlic + olive oil + lemon + salt dressing stay away. The instructions are sometimes incomplete and there are lots of duplicate recipes. However, they end up tasting good.

A Taste of Lebanon: Cooking Today the Lebanese Way

Average customer rating:

My all-time favorite cookbook!
unusable!
A Taste of Lebanon
Basics of Lebanese Cuisine for Western Tastes
Very Good Food

A Taste of Lebanon: Cooking Today the Lebanese Way
Mary Salloum
Manufacturer: Interlink Publishing Group
ProductGroup: Book
Binding: Paperback

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Similar Items:

Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family
Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
The Lebanese Kitchen
From the Tables of Lebanon: Traditional Vegetarian Cuisine

ASIN: 0940793903

Book Description

A Taste of Lebanon Cooking Today The Lebanese Way A cultural as well as a gastronomic delight, this book maintains the authentic flavor of the Middle East while adapting recipes to suit Western lifestyles and kitchens. It is a valuable guide to the incredible diversity of Lebanese cookery. Over 200 recipes include appetizers, sauces, soups, salads, yogurt dishes, main courses, pastries and desserts, plus ingredient information and helpful hints. See, also, A Taste of the Mediterranean.

7" x 10"; 17 color photographs; wire coil bound

Customer Reviews:

My all-time favorite cookbook!.......2007-02-23

I originally received this book as a gift from my husband's 90 year old Lebanese aunt, who told me the recipes are the same as they learned to cook in the old country. Well, I have tried most of the recipes in this book, and they are all delicious. One comment from one of the Lebanese cousins at my husband's birthday party was "these are better than the Lebanese make" referring to the kibby balls I had made from a recipe in this book. I have purchased this book as gifts for all of my 6 grown children, and also for several of my friends. We all refer to it as "the book", and everyone knows which one we are talking about. Mine has been used so much, that the pages are all tattered and torn. Now that is the sign of a GREAT cookbook!

unusable!.......2006-08-30

I bought this book because i love cooking and love arabic food.the recipes in the book are good but the problem is that even if followed very carefully,the meals do not come out.they are always eighter undercooked, overcooked or just plain flavorless.The cooking times and temperatures are always off!Worst cookbook i ever bought!I gave it 2 stars instead of 1 because a few of the salads and beverages were ok,the rest is a waste!

A Taste of Lebanon.......2006-07-20

The books arrived in brand new condition and were sent on an expedited basis. Thank you.

Basics of Lebanese Cuisine for Western Tastes.......2006-07-15

The basics of Lebanese cuisine are presented in this cookbook including kibbi, kafta, yogurt, hummous, baklava, tabouleh, baba gannoush, and many others. Many of the recipes in this book present ideas on how to use these staples of Lebanese cuisine in a variety interesting and different ways. Many of the recipes have been modified for Western tastes, and a few would be unrecognizable in Lebanon (Sloppy Joe Pita Pockets or Pita Burritos!). None of the recipes are particularly complex (except perhaps some of the pastries). There are quite a few of what I would consider to be filler recipes in this cookbook to round out the book. The reason that I rated this book at only three stars is that there really isn't much to it. Once you get past the traditional Lebanese basics, that's pretty much it. A great introduction to Lebanese flavors and Lebanese cooking, but you will be quickly left looking for more.

Very Good Food.......2005-11-26

I Love this book. I have been cooking out of it everyday since I bought it. I made the Holy Bread with Mahlab and it was the hit of the Thanksgiving table. I make the Aabic coffee and mint tea everyday. It is a must buy.

Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family

Average customer rating:

Excellent, Delicious, Nutritious...what more can I say?
A Great Cookbook!
like sita used to make
Fantastic
Awesome Recipes

Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family
Janet Kalush
Manufacturer: J. Lorraine Co.
ProductGroup: Book
Binding: Paperback

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Similar Items:

Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
A Taste of Lebanon: Cooking Today the Lebanese Way
The Lebanese Kitchen
From the Tables of Lebanon: Traditional Vegetarian Cuisine

ASIN: 0967266300

Book Description

Cooking is Janet Kalush's passion. With a heartfelt "Ahlan Wa Sahlan" she welcomes her guests and makes them feel comfortable and relaxed. She especially loves to share her Lebanese heritage through her cooking. It's a toss-up who has the most enjoyment, the cook or the guests!

Customer Reviews:

Excellent, Delicious, Nutritious...what more can I say?.......2007-06-17

This book is well laid out with a myriad of Lebanese dishes. The Author being Lebanese-American has adapted the recipes easily to the American Kitchen and Supermarket. Everything I have tried out of this cookbook has been delicious. I grew up eating this kind of food and the smells and flavors take me back. I would highly recommend this book for anyone that wishes to learn and more importantly eat Lebanese food. The copy I have has nutritional information with each recipe. The only reason it didn't get 5 stars is because I would have like more pictures and to have them with the recipes themselves. HIGHLY RECOMMENDED.

A Great Cookbook!.......2007-01-22

I have really enjoyed owning this cookbook. My great-grandparents were from Lebanon so I've grown up eating Lebanese food but this was the first Lebanese cookbook that I've seen where the recipes are just like what I used to eat at Sittee's house on Sunday after church. Also, I want to add that the recipes are relatively easy and require ingredients that you can get at your local grocery store.

I HIGHLY recommend it!

like sita used to make.......2007-01-07

this book is extremely simple to read and understand and very much like the country recipes from rural lebanon that my grandmother (sita) used to make.

Fantastic.......2006-07-03

I love this book. It has clear, easy instructions, nutrition information and color pictures. Very yummy!

Awesome Recipes.......2005-08-19

when I bought this cook book I wasnt sure what was going to come out of it. I recently became engaged to a lebanese man and wanted to learn all about the lebanese food and how to prepare it. This one was the one I first choose as it seemed "cooker friendly". Its a wonderful book! I can now make food that he introduced me to and the entire family enjoys all that I have made. I would tell anyone who is looking for healthy cooking to buy this book its 100% A+ for easy recipes!

Average customer rating:

a great book
Idiosyncratic and special

Lebanese Mountain Cookery
Mary Laird Hamady
Manufacturer: David R Godine
ProductGroup: Book
Binding: Paperback

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Similar Items:

Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family
Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
The Lebanese Kitchen
From the Tables of Lebanon: Traditional Vegetarian Cuisine
Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine

ASIN: 1567920209

Product Description

In this lovely and personable cookbook, Mary Laird Mamady takes us back to the homeland of her grandmother-in-law, the highlands of Lebanon, where food is still prepared by families using recipes handed down from generation to generation. One of the glories of Middle Eastern cuisine is that once the basics are mastered it becomes easy to put together meals for four to fifty. This is truly food for communal dining, wonderfully festive to prepare for families and friends.

Here are ingredients redolent of their sun-baked origins burghul (bulgur), chick peas, feta cheese, rose flower water, and pine nuts. As in most traditional cooking, the presentations are friendly and informal, though the author who has traveled to Lebanon, testing familiar recipes, finding and experimenting with new ones is nonetheless an inventive and exacting cook. Evocatively atmospheric drawings by Jana Fothergill provide the prefect finishing touch. This is the definitive book on Lebanese regional food, and an important and beautiful resource for anyone interested in Middle Eastern cooking.

Customer Reviews:

a great book.......2004-07-01

This is one of my favorite cookbooks and has been since it was first published. I am delighted to see it is still available. It is one of two or three cookbooks that I have used consistently for over a decade. It is lovely to read, lovely to look at, but most important, lovely to cook out of. It makes a wonderful gift, which is why I was searching Amazon for it.

Idiosyncratic and special.......1998-12-31

How can you not love a book that practically devotes a whole chapter to dehen, or rendered lamb fat? This book is different from most Middle Eastern cookbooks, and focuses closely on one area and culture. Many of the recipes are unusual, surprisingly easy, and authentic. It provides a window on Lebanese (Druze?) culture in both the U.S. and the old country. The recipe for chicken with sumac in this book, may be for the limited time, effort and money required to put it together, one of the world's greatest dishes, and it deserves to be better known.

Average customer rating:

The Lebanese Kitchen
Abla Amad
Manufacturer: Penguin Global
ProductGroup: Book
Binding: Paperback

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Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family
Lebanese Cookbook
Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
A Taste of Lebanon: Cooking Today the Lebanese Way

ASIN: 0670899720

Book Description

Authentic recipes using fresh produce.

Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.

Average customer rating:

Foods of the Lebanon
Cassie Maroun-Paladin
Manufacturer: New Holland
ProductGroup: Book
Binding: Paperback

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ASIN: 1859740812

Book Description

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.

The Lebanese Kitchen: Quick & Healthy Recipes

Average customer rating:

Absolutely Perfect
A welcome and much appreciated addition to personal, family, and community library cookbook collections in general.
Beautiful pictures and great recipes

The Lebanese Kitchen: Quick & Healthy Recipes
Monique Bassila Zaarour
Manufacturer: Interlink Publishing Group
ProductGroup: Book
Binding: Hardcover

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Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine

ASIN: 1566566428

Book Description

This practical and comprehensive cookbook opens up a world of delightful dishes and provides numerous, inspiring ideas for healthy eating. Monique Bassila Zaarour brings three great gifts to her Lebanese Kitchen: from her Lebanese heritage, an intimate knowledge of one of the world's great cuisines; from her training as a nutritionist, scientific understanding of the health benefits of food; and from her life as a working mother, eminently practical tips. She will whip your cupboards into shape with her advice about plastic bags and advance preparation and her arsenal of tips on how to defend your kitchen from fast-food culture.

She organizes; she inspires. With packets of minced lamb and grilled pine-nuts on hand in your freezer, you too can make healthy, delicious meals such as fortifying eggplant lamb stew, lentil soup, falafel sandwiches, stuffed zucchini, rice pilaf-in just a half hour. For people with particular health concerns such as diabetes or heart disease, each recipe has comprehensive nutritional information.

Customer Reviews:

Absolutely Perfect.......2007-04-03

This is the best lebanese cookbook I've seen to date. You know how I know? My mom, the best lebanese cook this side of the atlantic who doesn't believe in arabic cookbooks, took mine so I had to buy another copy for myself! Trust me, that's the ultimate form of approval!

A welcome and much appreciated addition to personal, family, and community library cookbook collections in general........2006-11-05

"The Lebanese Kitchen: Quick & Healthy Recipes" showcases recipes drawn from the Lebanese culinary heritage of food writer, nutritionist, and healthy eating expert Monique Bassila Zaarour. Enhanced with full-color photographs of each finished dish, the mouth-watering, palate-pleasing, body-healthy, instructive recipes range from Toasted Pine Nuts; Potato and Egg Salad; Moussaka; Artichoke Stew; and Stuffed Zucchini; to Shepherd's Pie; Chicken and Cilantro; Moughrabieh (chicken with pea-shaped dough); and Baked Fish Fillet. "The Lebanese Kitchen" is particularly recommended for ethnic cookbook collections in particular, and would make a welcome and much appreciated addition to personal, family, and community library cookbook collections in general.

Beautiful pictures and great recipes.......2006-09-15

This is a visually beautiful cookbook - one recipe per page, which I like. The recipes look great, and are very similar to what my husband's family (Lebanese) makes. However, we were surprised to see no lamb, which is very popular in Lebanese cooking.

Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan

Average customer rating:

Very Good Culinary History of Lebanon, Syria, and Jordan
A True Reader Experience
The one eastern Mediterranean cookbook I wouldn't be without
Fascinating History Book
Deserves a permanent place on your cookbook shelf

Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan
Sonia Uvezian
Manufacturer: University of Texas Press
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Middle Eastern | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 0292785356

Book Description

The area comprising Syria, Lebanon, and Jordan has provided the world with one of its most distinguished culinary traditions, and, in this landmark volume, Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. Written by a leading authority on Middle Eastern and Caucasian cuisines, this highly original cookbook offers hundreds of superb recipes, many of them not found elsewhere. Established favorites such as tabbuleh and baklava appear alongside exciting innovations and creative interpretations of classic dishes. The book also contains illuminating essays on a variety of topics, among them hospitality, meals and menus, and utensils. The essay on ingredients includes a definitive and much-need section on pomegranates and pomegranate molasses. What lends this book added distinction is the author's impressive grasp of the historical, cultural, and geographical influences that have shaped the region's cookery. With its personal reminiscences of an eastern Mediterranean childhood, evocative illustrations, and insightful anecdotes and proverbs, this revelatory work is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it will be a treasured addition to the library of anyone interested in Middle Eastern cooking and is destined to become a classic.

Customer Reviews:

Very Good Culinary History of Lebanon, Syria, and Jordan.......2007-05-20

`Recipes and Remembrances from an Eastern Mediterranean Kitchen' by Sonia Uvezian, a native of Beirut, Lebanon, and a leading culinary journalist on Middle Eastern cuisines, is both a personal and scholarly account of food history and modern practice from the Arab (and other) traditions of Lebanon, Jordan, and Syria.

The very best thing about the book is the mix of scholarly history, personal observations, and culinary content. While the scholarly aspect is firmly grounded in copious footnotes and a five page bibliography, mostly of 19th and early 20th century travelogues and histories, it is neatly tucked away, below the level of our stream of consciousness read of the excellent prose. The personal observations have all the richness of an upper class native, whose family could afford a country house up in the mountains east of Beirut, and also afford all of the best ingredients, and were familiar with the full range of the cuisine of the Levant.

All this makes the book very different from the long-standing authority on cooking of the Levant, Paula Wolfert's celebrated `The Cooking of the Eastern Mediterranean'. Not only is the approach different, but Ms. Uvezian does not even cite Ms. Wolfert, even though Wolfert's well-known book was published five years before Ms. Uvezian's volume. Ms. Uvezian also does not cite the other great writer on eastern Mediterranean cooking, Claudia Roden, with her `The New Book of Middle Eastern Food'. I point this out not as a criticism, but as an indication that Ms. Uvezian has much of her own thing to say and does not need references to other modern culinary writers. I compared Ms. Uvezian's recipes with those from Mme. Wolfert, and was surprised to find little overlap there, even in the very well defined realm of breads. All this adds up to the conclusion that if you have an interest in Arab cooking of the Levant, you would do well to get both books (although if your interest is strictly culinary, Ms. Wolfert has a slight edge, as she is the better writer, and has an extremely good eye for describing recipes, even if they were not learned at her mother's knee.)

Ms. Uvezian gives us a lucid description of the history the culinary history and landscape of Arab, Turkish, Druse, Persian, and French influences on the cooking of the Levant. It should be no surprise that in spite of the presence of Israel smack dab in the middle of this region, ancient Hebrew and modern Jewish food traditions are not covered, although there are shelves of other books dedicated to this subject.

This cuisine is part of the greater Mediterranean world of food, with some very important differences from the western (European) Mediterranean of Spain, France, and Italy. First, there is no charcuterie to speak of, since there is the prohibition against eating pork. Thus, there is also no cooking with lard; however, the rich sources of olive oil and nut oils make this absence virtually unnoticed. And, butter is more important than in pig-rich Spain and southern Italy. Next, there is no cooking with wine, due to the Muslim prohibition against alcoholic beverages. And, cheese (especially hard aged cheese) is largely replaced by yoghurt (The primary hard cheeses mentioned are kashkawan, imported from Turkey or Rumania and the famous Italian Parmesan). On the positive side, there is far more cooking with sugar and other sweet products such as dried fruit. While the Italians give little thought to sweet desserts, the Arabs of the Levant love sweet desserts and pastries. They also make much heavier use of spice mixtures, based on their being closer to the source, and somewhat under the influence of the great Indian tradition of spice mixtures. Where the great French cuisine can muster but two named spice mixtures, the Levant has a dozen or more.

While the book is subtitled `A culinary journey through Lebanon, Syria, and Jordan', the direction of the text is oriented more toward a historical rather than a geographical perspective, with each chapter giving an historical overview of how various food lines evolved.

One of the great surprises, given the absence of a tradition of bars, taverns, or other alcoholic dispensers, is the tradition of Mazza, virtually identical in social and culinary function as the tapas of Spain, the merende of Italy, and the mezze of Greece and Turkey. The typical mazza spread looks remarkably like all those other traditions, with ample portions of olives, spiced nuts, fresh fruits and bread-based bites, but without the salamis and hams and wide variety of cheeses. In the place of cheese there is the rich variety of seed and eggplant-based dips plus yoghurt preparations.

Like the very best studies of Italian, Spanish, and French regional cooking, the book includes chapters on virtually every corner of the culinary landscape, including chapters on Appetizers; Salads; Soups; Dairy Products and Dishes; Egg Dishes; Fish and Shellfish; Poultry and Game Birds; Meat; Kibbeh; Stuffed Vegetables and Fruits; Grains and Pasta; Vegetables and Fruits; Sauces Marinades, Garnishes, and Stuffings; Pickles and Preserves; Breads and Savory Pastries; Desserts; and Beverages.

The book includes a list of middle-Eastern food markets from practically every state; however, these are only in major cities, and there are no Internet sources. If your family is from this region, this book is satisfying oasis of great culinary history, lore, and recipes. For all others, it's a great supplement to Ms. Wolfert's famous volume.

A True Reader Experience.......2003-02-19

I recently purchased this cookbook and at first I thought that this was absolutely the best Middle Eastern book I could possibly get my hands on. However, after a few weeks use, I discovered that this book is very biased and does not reflect the true culinary journey through the Middle East. Furthermore, none of the receipes faired well with my favorite Courvoisier.

The one eastern Mediterranean cookbook I wouldn't be without.......2002-12-16

I was thoroughly disgusted to read the baseless criticisms of this superb cookbook. It is precisely to obtain an accurate account of the cookery of this region along with first-rate recipes that one needs to own "Recipes and Remembrances." Although Claudia Roden's "A New Book of Middle Eastern Food" is better than Paula Wolfert's "The Cooking of the Eastern Mediterranean," when it comes to recipes and text neither can approach "Recipes and Remembrances" in quality. I have cooked extensively from many Middle Eastern cookbooks, including these three, and I can honestly say that Uvezian's book upholds the highest standards of eastern Mediterranean/Middle Eastern cooking and is in a class by itself.

Fascinating History Book.......2002-10-09

While I haven't cooked a tremedous amount of food out of this book yet, it is probably the first cookbook that I have read more than once. It is some wonderful information on the people, history and food of the Levant. It goes through how the different groups in the Middle East serve and prepare food. Talks about the influence of foreign powers on the food and culture. I really enjoyed this book. It's only flaw if that it is long and difficult to wade through if you just in the mood to cook a simple Middle Eastern dish. One of the strengths is the spice mixes. I keep the prepared spice mixes in my cupbard within easy reach and use them a lot.

Deserves a permanent place on your cookbook shelf.......2002-06-14

A gastronomic find, especially for those who evaluate the quality of their lives in terms of what they eat. Uvezian's dedication to excellence is apparent on every page. Impressively authentic recipes and outstanding culinary background information make this richly illustrated volume enormously useful to both professional chefs and home cooks.

Another great cookbook by this author is "The Cuisine of Armenia."

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