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

From Library Journal
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.Copyright 1995 Reed Business Information, Inc.


Review
"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



Review
"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



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.



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



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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.


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