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2 Burnside Cooking and Food- Middle Eastern
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The Lebanese Kitchen

by

The Lebanese Kitchen Cover

 

Synopses & Reviews

Review:

"Phaidon's cookbook division alternates between quirky, specialized works, such as its recent New Nordic release, Fäviken, and definitive, all-inclusive mega-volumes like the 816-page India Cookbook. This collection by Hage, a Lebanese housewife with half a century of home cooking under her belt, falls firmly into the latter camp, with 500 straightforward recipes covering every aspect of her native cuisine. That means a lot of lamb, be it a leg stuffed with apricots or ground into meatballs, placed on skewers or stuffed into cabbage or phyllo dough. Eggplant options abound as well, sometimes combined with pomegranate or made into a relish with garlic and ginger. Hage's directions are concise, with recipes usually appearing two to a page, and accompanied by an array of delicious, full-page, color photos. There are 11 chapters in all, including one on pickles and jams and another on drinks both tame (mint tea) and potent (rose water daiquiri). The final chapter allows seven guest chefs to weigh in with a favorite dish or two. For instance, Kamal Mouzawak, founder of Lebanon's first farmers' market, offers up squid stuffed with vegetables, rice, and cilantro. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Product Details

ISBN:
9780714864808
Author:
Hage, Salma
Publisher:
Phaidon Press
Author:
Salma Hage
Subject:
Cooking and Food-Middle Eastern
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English

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Related Subjects

Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » Middle Eastern
Featured Titles » General

The Lebanese Kitchen New Hardcover
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$49.95 In Stock
Product details pages Phaidon Press - English 9780714864808 Reviews:
"Publishers Weekly Review" by , "Phaidon's cookbook division alternates between quirky, specialized works, such as its recent New Nordic release, Fäviken, and definitive, all-inclusive mega-volumes like the 816-page India Cookbook. This collection by Hage, a Lebanese housewife with half a century of home cooking under her belt, falls firmly into the latter camp, with 500 straightforward recipes covering every aspect of her native cuisine. That means a lot of lamb, be it a leg stuffed with apricots or ground into meatballs, placed on skewers or stuffed into cabbage or phyllo dough. Eggplant options abound as well, sometimes combined with pomegranate or made into a relish with garlic and ginger. Hage's directions are concise, with recipes usually appearing two to a page, and accompanied by an array of delicious, full-page, color photos. There are 11 chapters in all, including one on pickles and jams and another on drinks both tame (mint tea) and potent (rose water daiquiri). The final chapter allows seven guest chefs to weigh in with a favorite dish or two. For instance, Kamal Mouzawak, founder of Lebanon's first farmers' market, offers up squid stuffed with vegetables, rice, and cilantro. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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