Lebanese Cooking

A collection of recipes from the heart of the Middle East, illustrated with photographs of the recipes and of the region from which they sprang. The strong influence of Arab cooking and a host of European culinary styles combine to produce the range of dishes that constitute Lebanese cuisine. This book provides a comprehensive introduction to the cuisine, discussing Lebanese ingredients and their uses, as well as local specialties. The recipes range from the quick and simple, to the more complex and exotic, providing a range of soups, salads, starters, main dishes, side dishes and desserts.