Foods of the Lebanon

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New Holland Publishers Pty, Limited, 2001 - Cooking - 160 pages
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Strongly rooted in the culinary traditions of the Middle East and the Mediterranean, Lebanese food draws on the exotic tastes of these two styles. These easy-to-make, wonderful-to-look-at dishes--abounding in vegetables, fruits, yogurt, grains, and pungent spices--also are ideal for the health-conscious diner. And, these recipes come from an author who learned them right in her grandmother's and mother's kitchens. Dig into the rich aromatic flavors of picked cucumbers, cabbage, or tomatoes; bake the pita-like Lebanese bread or herb rounds with sesame seeds; and celebrate with one of the many small savory pies filled with meat, cheese, or spinach. Make yogurt soup, scrumptious salads, green bean stew with lamb, grilled kebabs, and Turkish delight. A banquet of wonderful foods, beautifully presented. 8 1/4 X 10 1/4. All in Color

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About the author (2001)

John Peacock was Senior Costume Designer for BBC Television for many years. His many books include The Complete Fashion Sourcebook; Costume: 1066 to the Present; The Chronicle of Western Costume; Twentieth-Century Fashion; Fashion Since 1900; Fashion Accessories; Shoes; Men's Fashion; Twentieth-Century Jewelry; and many others.

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