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A Taste of Lebanon

Cooking Today the Lebanese Way

Published by Interlink Books
Distributed by Simon & Schuster

About The Book

This is the first book of its kind specifically devoted to the incredible diversity of Lebanese cooking. Simple step-by-step instructions guide the novice or experienced cook through more than 200 dishes developed and tested by the author. A Taste of Lebanon offers not only recipes for popular favorites such as stuffed grapevine leaves, hommous and baklava, but recipes for dishes rarely found in Lebanese restaurants in the West. With an emphasis on fresh ingredients and healthy eating, this book covers all aspects of Lebanese cuisine from appetizers and sauces to soups, salads, entrées, stews, stuffed vegetables, poultry, fish, meatless dishes, yogurt, savory pastries, pita bread fillings, and sweets and beverages.

About The Author

Mary Salloum is the owner and chef of the Cedars Restaurant and Deli in Calgary, Canada, and is a teacher of Middle Eastern cooking.

Product Details

  • Publisher: Interlink Books (October 30, 1992)
  • Length: 190 pages
  • ISBN13: 9780940793903

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Raves and Reviews

"Salloum's book is a good introduction to the cuisine as a whole."

"This volume will be a good addition to any wide-ranging cooking collection."

"An ideal source of recipes high in complex carbohydrates."

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