Book Size: 7" x 10"

Pages: 190

Format: Paperback

ISBN: 9780940793903

Imprint: Interlink Books

Edition: 1

Illustrations: full-color photos

Category:

A Taste of Lebanon

Cooking Today the Lebanese Way

By

$ 17.95

“Salloum’s book is a good introduction to the cuisine as a whole.” – Library Journal

About this book

This is the first book of its kind specifically devoted to the incredible diversity of Lebanese cooking.

Simple step-by-step instructions guide the novice or experienced cook through more than 200 dishes developed and tested by the author. A Taste of Lebanon offers not only recipes for popular favorites such as stuffed grapevine leaves, hommous and baklava, but recipes for dishes rarely found in Lebanese restaurants in the West.

With an emphasis on fresh ingredients and healthy eating, this book covers all aspects of Lebanese cuisine from appetizers and sauces to soups, salads, entres, stews, stuffed vegetables, poultry, fish, meatless dishes, yogurt, savory pastries, pita bread fillings, and sweets and beverages.

Brand:

About the author

Mary Salloum is the owner and chef of the Cedars Restaurant and Deli in Calgary, Canada, and is a teacher of Middle Eastern cooking.

Reviews

“Salloum’s book is a good introduction to the cuisine as a whole.” – Library Journal

“This volume will be a good addition to any wide-ranging cooking collection.” – Booklist

“An ideal source of recipes high in complex carbohydrates.” – Fitness Magazine

Additional information

Author

Salloum, Mary

Edition

1

Inprint

Interlink Books

Pages

190

Type

PB

Illustrator

Maier, Ximena

Illustrations

full-color photos

Author Home

Canada

Subtitle

Cooking Today the Lebanese Way

Format

7" x 10"

Reviews

"Salloum's book is a good introduction to the cuisine as a whole." – Library Journal "This volume will be a good addition to any wide-ranging cooking collection." – Booklist "An ideal source of recipes high in complex carbohydrates." – Fitness Magazine

MainReview

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