on 23 September 2010
I recently returned from a trip to Lebanon and Syria travelling through Beirut, Baalbek, Bekaa Valley, road between Beirut to Damascus, around Damascus and Jounieh. I grew up in the West Indies and I live in London - both with a strong Middle Eastern (especially Lebanese/Syrian culture).
This book was a real joy to read as its beautifully written and plenty of rich photos of Lebanon and Syria. The presentation the food and the region is insipiring to get into the kitchen or to travel back to the area. I heartily recommend it both as a cookbook and a coffee table piece.
The recipes are easily to follow and vary in difficulty for those who are curious and inspired novices to experienced and ambitious home cooks. Personal favourite include the shellfish soup, lamb sharwma, paprika oil, houmuos recipes and the salmon confit. I will be trying my hand at the baklava recipes as well. The book illustrates the use of french cooking techniques utilising the best of regional ingredients. Middle Eastern ingredients are easily available in good supermarkets and in areas of London like Edgware Road/Kensington. You can order them online as well if needs be.
This is easily one of my favourite books among a plethora of cookbooks.