Review
'I love Lebanese food. This book is a valuable addition to my knowledge of this delicious, complex and fascinating cuisine.' Ruth Rogers, The River Cafe 'Inspirational yet simple recipes, straight from the heart.' Anton Mosimann 'Eastern wisdom: Ina'am Atalla, the chef at the outstanding Lebanese restaurant Al Bustan in London, has chosen easy-to-make authentic dishes ... wonderful recipes' The Sunday Telegraph Magazine 'Easy-peasy Lebanese ... tasty coriander pesto is a versatile summer standby ... a beautifully simple recipe' In Style magazine 'A beautiful and uncomplicated masterpiece of food publishing. It made me feel brave enough to try out all the recipes; wow, it was worth it.' Chantal Rutherford Browne, Channel Executive, UK Style '... a complete set of recipes for a wide range of traditional Lebanese dishes, presented in order to meet the demand of the English-speaking reader' Al-Hayat 'Well worth buying' Irish Food and Wine Magazine .
Menu Magazine
… a masterpiece representing a fascinating cuisine
Jan Moir, The Daily Telegraph
excellent cookery book
Ruth Rogers, The River Cafe
I love Lebanese food. This book is a valuable addition to my knowledge of this delicious, complex and fascinating cuisine.
Product Description
Ina'am Atalla introduces us to the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients, combined with fresh herbs and subtle spices, to make delicious and healthy dishes. This book is the product of her wealth of experience and her desire to dispel the complexities and mysteries surrounding Middle Eastern cookery by using simple techniques and easily available ingredients. With her obvious enthusiasm, the author inspires the reader to attempt a variety of easy-to-follow recipes, from the simplest soup to the more complicated main course, and from traditional recipes such as tabbouleh and kibbeh to the more unusual and creative variations that have been developed by her for the menu at her restaurant. Your level of experience is immaterial: supplemented by beautiful colour photography, Ina'am's anecdotes and tips for the cook create the illusion that this is a personal cookery lesson between author and reader, while the book as a whole remains simply a pleasure to read.
From the Publisher
A pleasure to read as well as a delight to cook from.
Ina’am Atalla brings us the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients combined with fresh herbs and subtle spices to make delicious and healthy dishes. Having been the chef and co-owner for many years of the successful Al-Bustan restaurant in London, Ina’am Atalla now shares with us the secrets and techniques which have contributed to the success of the restaurant. With her unique writing style and obvious enthusiam, the author inspires the reader to attempt a variety of dishes, from the simplest soup to the more complicated main course. Ina’am Atalla aims to bring the complete Lebanese cuisine experience into the reader’s home. Your level of cookery experience is immaterial: the anecdotal writing style of the author creates the illusion that this is a personal cookery lesson between author and reader as the reader is advised on the essential items that they should have in their store cupboard, and the basic techniques and equipment necessary for achieving authentic results. The numerous recipes are set out in an easy-to-follow style, supplemented by beautiful colour photography. They are divided into ten sections covering a wide variety of dishes: from soups, hot and cold starters, to raw meat and hot main course dishes, and from accompaniments such as rice and bread, through to desserts and drinks. Traditional recipes such as tabbouleh and kibbeh appear alongside the more unusual and creative variations that have been developed by the author and feature in the vast repertoire of dishes on the menu at her restaurant. As well as being educational, informative and easy-to-follow, this is very much a book with the personal touch as all the recipes are further supplemented with the author’s personal anecdotes and hints for the cook. With her infectious and amusing text, Ina’am Atalla succeeds in her ‘mission’ to impart her love and enthusiasm of the Lebanese cuisine of which she is justly proud, making this book a pleasure simply to read as well as a delight to cook from.
Ina’am Atalla brings us the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients combined with fresh herbs and subtle spices to make delicious and healthy dishes. Having been the chef and co-owner for many years of the successful Al-Bustan restaurant in London, Ina’am Atalla now shares with us the secrets and techniques which have contributed to the success of the restaurant. With her unique writing style and obvious enthusiam, the author inspires the reader to attempt a variety of dishes, from the simplest soup to the more complicated main course. Ina’am Atalla aims to bring the complete Lebanese cuisine experience into the reader’s home. Your level of cookery experience is immaterial: the anecdotal writing style of the author creates the illusion that this is a personal cookery lesson between author and reader as the reader is advised on the essential items that they should have in their store cupboard, and the basic techniques and equipment necessary for achieving authentic results. The numerous recipes are set out in an easy-to-follow style, supplemented by beautiful colour photography. They are divided into ten sections covering a wide variety of dishes: from soups, hot and cold starters, to raw meat and hot main course dishes, and from accompaniments such as rice and bread, through to desserts and drinks. Traditional recipes such as tabbouleh and kibbeh appear alongside the more unusual and creative variations that have been developed by the author and feature in the vast repertoire of dishes on the menu at her restaurant. As well as being educational, informative and easy-to-follow, this is very much a book with the personal touch as all the recipes are further supplemented with the author’s personal anecdotes and hints for the cook. With her infectious and amusing text, Ina’am Atalla succeeds in her ‘mission’ to impart her love and enthusiasm of the Lebanese cuisine of which she is justly proud, making this book a pleasure simply to read as well as a delight to cook from.
About the Author
Ina'am Atalla is the chef and co-owner of the successful Al-Bustan restaurant in London. Married with three children, Ina'am Atalla shares with us here her secrets, techniques and love of the Lebanese cuisine of which she is justly proud.
