- Paperback: 256 pages
- Publisher: St Martin's Press; 1st St. Martin's Griffin Ed edition (26 Aug 1998)
- Language English
- ISBN-10: 0312187351
- ISBN-13: 978-0312187354
- Product Dimensions: 23.1 x 16 x 1.7 cm
- Average Customer Review: 3.2 out of 5 stars See all reviews (6 customer reviews)
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More About the Author
Product Description
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"
"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"
Product 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.
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Most Helpful Customer Reviews
23 of 26 people found the following review helpful:
2.0 out of 5 stars
Doesn't do justice to a great cuisine,
By A Customer
This review is from: Lebanese Cuisine (Paperback)
This book fell short of my expectations. I have tried many of the recipes and doubt that I would make any of them again. Some recipes don't work at all. Both the Pomegranate Syrup Sauce and Candied Apricot Ice Cream sounded interesting but yielded results that were virtually inedible. Also, there are no recipes for basic items such as pita and marqouq bread or for many favorite preparations like artichokes in olive oil, grilled or fried trout, maqloubi, roast lamb, stuffed turkey (a Christmas tradition in Lebanon), pine nut sauce, khoushaf, and barazik.Readers cannot gain an overview of Lebanese cuisine from this book. There is no information on daily meals and no menus. In her discussion of appetizers, Ms. Helou doesn't explain the philosophy behind the partaking of mezze or that it is customarily accompanied with araq in Christian communities. Although the author includes recipes for fried and scrambled eggs as well as a recipe for an Arab omelet, she says nothing about hard-cooked or poached eggs or the local version of the French omelet, all of which are prepared in delicious and unusual ways. She also neglects to explain how the Arab omelet differs from the French one. In her chapter on fish, Ms. Helou fails to mention the varieties of saltwater fish favored by the Lebanese, for example Sultan Ibrahim (red mullet). Nor is there any mention of the much-prized flat lobsters. There is also nothing said about the country's freshwater fish (such as trout) or about frogs' legs, snails, or batarekh (boutargue). In her discussion of desserts, the author neglects to mention that Tripoli has long been celebrated for its sweets, that nammoura is a specialty of Zahleh, and that Sidon is famous for sanyoura and barazik. There is little or no information on such ingredients as pomegranates and pomegranate molasses or syrup, grape molasses, fresh nuts in season (almonds, walnuts, hazelnuts, and pistachios), fresh green chickpeas, fava (broad) beans, skinless whole-grain wheat, phyllo pastry, soapwort, and sumac juice. Furthermore, some of the ingredient information is incorrect. For instance, habbat el-barakeh (nigella) is wrongly identified as black cumin (a common error), shirsh el-halaweh (soapwort) as bois de Panama, and very fine bulgur (sreyseerah) is more than once referred to as f'reyfeerah. There are other inaccuracies. For example, Ms. Helou writes that stuffed vegetables are always served with a bowl of yogurt. Actually, those that contain a vegetarian stuffing based on rice and olive oil are not customarily accompanied with it. A recipe for potato pie, which contains no bulgur and has nothing to do with potato kibbeh, is wrongly identified as Kibbet Batatah! Don't be misled by the jacket reviews of this book. Regrettably, it is neither "fully comprehensive" nor a "major work".
2 of 2 people found the following review helpful:
4.0 out of 5 stars
A Good Cookbook,
By
This review is from: Lebanese Cuisine (Paperback)
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?
2 of 2 people found the following review helpful:
4.0 out of 5 stars
A good working cook book,
By Stokey Sue (London) - See all my reviews
This review is from: Lebanese Cuisine (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
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