The revised and updated edition of this fascinating book, which was short listed for the prestigious Andre Simon Award when it was first published, remains the only fully comprehensive collection of truly authentic Lebanese recipes available in the English language. As such, "Lebanese Cuisine" is a valuable contribution to our culinary knowledge. There are over 250 classical recipes which represent an important part of the rich and turbulent history of this beautiful and bountiful country. The delicious arrays of world-famous mezze, offering light and refined servings, a delight to both eye and palate, provide a style of eating perfectly suited to today's health-conscious cook.There are wonderful vegetarian dishes as well as aromatic stews, many of which can be left to cook slowly, allowing flavours to develop and often tasting even better when eaten the following day. It is Mediterranean food of elegance and infinite variety, using in delectable combinations, simple, healthy ingredients. Vegetables, fruit, nuts, grains and cold-pressed oils, rich in vitamins are features of every dish.
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I take delight in the books of Anissa Helou ... a fine introduction to the cooking of that country. --Matthew Fort, the Guardian
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3 of 3 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
This is a good basic introduction to Lebanese cooking. I don't understand some of the adverse comments. All the recipes I have tried have worked well. I would agree that it is not the definitive book on the subject but it does not deserve to be condemned so harshly. The main problem that could arise is the sourcing of ingredients (I live in the country, far from any Middle Eastern delis) but I have been able to source everything I have needed on the Internet.
It has excited my curiosity made me want to research Middle Eastern cookery more thoroughly. What more could you ask of a book?
It has excited my curiosity made me want to research Middle Eastern cookery more thoroughly. What more could you ask of a book?
3 of 3 people found the following review helpful
By Stokey Sue
Format:Hardcover
I have had this book a while and used it a fair bit
I really don't understand the poor reviews - I find the recipes very easy to follow with helpful tips on using UK food shops to find the ingredients - I made my first really successful stuffed cabbage leaves following her instructions
THe food seems to me very similar to food I have eaten in Syria and Lebanon
I really don't understand the poor reviews - I find the recipes very easy to follow with helpful tips on using UK food shops to find the ingredients - I made my first really successful stuffed cabbage leaves following her instructions
THe food seems to me very similar to food I have eaten in Syria and Lebanon
1 of 2 people found the following review helpful
By toniot
Format:Paperback
I purchased this book having read all the other reviews including the negative ones. I feel some other reviewers have been unduly dismissive of this book.
Contained within the pages is much useful information on Lebanese ingredients and guidance to their preparation. I have so far made quite a few of the recipes and have been more than satisfied with the results. I am convinced the recipes are authentic and workable in any modern kitchen. The Tabouleh in particular was a heatlhy and tasty treat. The pomegranate dressing took the fried aubergenes to a different level altogether! I have also learned about many unfamiliar ingredients including Sumac and Mograbieh.
I feel much better informed about Lebanese cooking as a result of having this book and would recommend it to anybody seeking an introduction to this intriguing cuisine.
Contained within the pages is much useful information on Lebanese ingredients and guidance to their preparation. I have so far made quite a few of the recipes and have been more than satisfied with the results. I am convinced the recipes are authentic and workable in any modern kitchen. The Tabouleh in particular was a heatlhy and tasty treat. The pomegranate dressing took the fried aubergenes to a different level altogether! I have also learned about many unfamiliar ingredients including Sumac and Mograbieh.
I feel much better informed about Lebanese cooking as a result of having this book and would recommend it to anybody seeking an introduction to this intriguing cuisine.
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