Lebanese Mountain Cookery


Author: Mary Laird Hamady,Mary Louise Laird
Publisher: David R. Godine Publisher
ISBN: 9781567920208
Category: Cooking
Page: 278
View: 9191

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One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 40 or 50 people. The definitive book on Lebanese regional food, "Lebanese Mountain Cookery" provides an important and beautiful resource for anyone interested in the history and practice of Middle Eastern cooking.

Lebanese Cuisine

More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
Author: Anissa Helou
Publisher: Macmillan
ISBN: 9780312187354
Category: Cooking
Page: 256
View: 8775

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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.

Lebanon


Author: Paul Doyle
Publisher: Bradt Travel Guides
ISBN: 1841625582
Category: Travel
Page: 364
View: 1562

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his new edition of Bradt's Lebanon remains the most comprehensive and detailed English-language guide available. In addition to its more in-depth coverage of essential background information such as history, culture and religion the guide has expanded treatment for the business traveller and prospective property buyer. Subjects such as the environment and responsible travel are given increased emphasis, and there is plenty of additional information for those interested in volunteering opportunities. The guide also caters for all types of travellers and budgets with extensive listings and reviews for accommodation and restaurants. There is also a new section on travelling with children. With a comprehensive language appendix covering both Arabic and French together with an expanded further reading section for this new edition, Bradt's Lebanon is an indispensable practical companion for use within the country and a useful work of reference for armchair travellers too. Although only half the size of Wales, Lebanon offers extraordinary diversity. Here, some of the oldest human settlements in the world at the Phoenician ports of Tyre, Sidon and Byblos sit alongside modern Beirut, popular for its cuisine, eclectic nightlife and mosaic of peoples. In Lebanon's second city, Tripoli, busy medieval souks are watched over by a vast Crusader castle. Outside the city, snow-capped mountains and the lush Qadisha Valley with its snaking river and waterfalls provide entertainment for skiers and hikers, while the Mediterranean Sea draws sun and watersports enthusiasts. Bradt's Lebanon provides detailed cultural and practical information to this increasingly popular destination. It also provides in-depth historical and religious background enabling visitors to travel with awareness and sensitivity.

Pot on the Fire

Further Exploits of a Renegade Cook
Author: John Thorne,Matt Lewis Thorne
Publisher: Macmillan
ISBN: 0865475644
Category: Cooking
Page: 390
View: 3204

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One of the nation's great food writers offers his own uncompromising take on international food and cooking, from the Irish potato famine to the shores of India. 15,000 first printing.

Everyday Lebanese Cooking


Author: Mona Hamadeh
Publisher: Spring Hill
ISBN: 1908974176
Category: Cooking
Page: 240
View: 1120

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Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world. This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and affordable. You will discover how to turn a few ingredients into a very tasty meal.

The World on a Plate

A Tour Through the History of America's Ethnic Cuisine
Author: Joel Denker
Publisher: U of Nebraska Press
ISBN: 9780803260146
Category: Cooking
Page: 196
View: 2105

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A food and travel writer draws on a series of interviews with ethnic food merchants, including importers, restaurateurs, grocers, vendors, and manufacturers, to explore the diverse ways in which immigrants from every corner of the world have transformed and shaped American culinary traditions. Reprint.

The New Mediterranean Diet Cookbook

A Delicious Alternative for Lifelong Health
Author: Nancy Harmon Jenkins
Publisher: Bantam
ISBN: 0345536142
Category: Cooking
Page: 512
View: 3172

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The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.

Cooking the Lebanese Way

Revised and Expanded to Include New Low-fat and Vegetarian Recipes
Author: Saud Amari
Publisher: Lerner Publications
ISBN: 0822580098
Category: Juvenile Nonfiction
Page: 72
View: 881

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An introduction to the cooking of Lebanon featuring such traditional recipes as kabobs, hummus, chard and yogurt soup, and bulgar pilaf. Also includes information on the history, geography, customs and people of this Middle Eastern country.

The Lebanese Kitchen


Author: Salma Hage
Publisher: Phaidon Press
ISBN: 9780714864808
Category: Cooking
Page: 512
View: 3518

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Collects some of the best Lebanese recipes, including lamb freekeh, chicken hashweh, pan-fried sardines, broccoli quinoa salad, and pears poached in arak.

Ethnic Cookbooks and Food Marketplace

A Complete Bibliographic Guide & Directory to Armenian, Iranian, Afghan, Israeli, Middle Eastern, North African, and Greek Foods in the U.S.A. & Canada
Author: Hamo B. Vassilian
Publisher: N.A
ISBN: N.A
Category: Cookery, Middle Eastern
Page: 128
View: 7058

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Lebanon


Author: C. H. Bleaney
Publisher: ABC-CLIO
ISBN: N.A
Category: History
Page: 230
View: 1186

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Alice's Kitchen

My Grandmother Dalal & Mother Alice's Traditional Lebanese Cooking
Author: Linda Dalal Sawaya
Publisher: Franklin Beedle & Associates
ISBN: 9780966049220
Category: Cooking
Page: 248
View: 943

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Healthy recipes based on a traditional healthy Mediterranean diet---from the mountains of Lebanon as brought to America by an immigrant family, generously seasoned with sprinklings of memoir. Alice's Kitchen includes recipes for traditional, famililar, and favorite dishes such as hommous and tabbouli to more unusual recipes for making cheese, curing olives, making Lebanes ice cream, and baking Arabic bread. Includes many vegetarian recipes as the Lebanese diet is vegetable and grain based with small amounts of lamb, which is typical of Asian cuisines. Chapters include recipes for appetizers, cheese and yogurt, soups, salads, lamb, chicken, fish, vegetarian entrées, breads and savory pastries, sweet pastries, preserves, herbs, spices & fragrant waters. Includes cultural and historical information, suggested menus, glossary, index, and many b/w illustrations and photos--both historical and illustrative.

Books in Print


Author: R.R. Bowker Company
Publisher: N.A
ISBN: N.A
Category: American literature
Page: N.A
View: 2390

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Books in print is the major source of information on books currently published and in print in the United States. The database provides the record of forthcoming books, books in-print, and books out-of-print.

The Food and Cooking of Lebanon, Jordan and Syria

A Vibrant Cuisine Explored in 150 Classic Recipes: Authentic Dishes Shown Step by Step in 600 Vivid Photographs
Author: Ghillie Basan
Publisher: Royal Pavilion Art Gallery & museum
ISBN: 9780754823513
Category: Cooking
Page: 256
View: 3556

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The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the food and how these influences have created such varied dishes across the region. This beautiful book then presents a mouth-watering selection of classic regional recipes. Try classic mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. With more than 600 photographs, this book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine.

Lebanese Cookbook


Author: Dawn Anthony
Publisher: Apple
ISBN: 9781845430740
Category: Cooking, Lebanese
Page: 128
View: 8295

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In the Lebanese tradition of cooking, this book presents more than 140 recipes, including popular dishes such as Kibbi, Tabbouleh salad, the dips Hoummus b'Tahini and Baba Ghannouj, Felafel and other delicious dishes, including a selection of meat-free and dairy-free meals.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 6268

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

Pomegranates & Pine Nuts

A Stunning Collection of Lebanese, Moroccan and Persian Recipes
Author: Bethany Kehdy
Publisher: Watkins Media Limited
ISBN: 1848991363
Category: Cooking
Page: 224
View: 5002

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New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious. From the Hardcover edition.

A taste of thyme

culinary cultures of the Middle East
Author: Sami Zubaida,Richard Tapper,Claudia Roden,University of London. Centre of Near and Middle Eastern Studies
Publisher: I. B. Tauris & Company
ISBN: N.A
Category: Cooking
Page: 302
View: 5929

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Includes information on Afghanistan, alcohol, almonds, Araqi people, Azarbayjan, barley, butchers, butter, cheese, coffee, color of food, dates, eggs, Egypt, fish, Gilanis, Greece and Greeks, honey, India, Iran, Islam, Islamic Revolution, Israel, Istanbul, Kurds, Kurdistan, Lebanon, meat milk, Morocco, Ottoman Empire, Ramadan, rice, soup, sugar, Syria, Turkey and Turks, water, wine, women, yoghurt (yogurt), etc.