Lebanese Cookbook

The Lebanese Cookbook is the first authentic and comprehensive book of Lebanese cookery ever published outside Lebanon. The 150 recipes have been handed down from mother to daughter for generations. They include all the favourites - the famous Tabbouleh salad, the national dish Kibbi, the dips Hoummus b'Tahini and Baba Ghannauj, Falafel patties, meat-and-dairy-free lenten dishes, and sweet and savoury pastries -along with many other delicious traditional dishes which are not so widely known. These recipes make use of familiar, readily-available foods but combine them in a way entirely new to the Western palate. They will delight the gourmet, for they are produced by a people who love good food, and at the same time appeal to the health enthusiast because much use is made of grain, cheese, yogurt, nuts, fruit and vegetables. Wholly vegetarian dishes are clearly marked for easy identification. But the Lebanese Cookbook is more than just a cookbook. It contains a complete description of the country and Lebanese way of life, the customs and manner of eating, and sample menus. This, together with superb photographs by internationally acclaimed photographer Reg Morrison, make it a book with both culinary and general appeal.