The Lebanese Cookbook

Front Cover
Hippocrene Books, 2007 - Cooking - 160 pages
With emphasis on fresh ingredients and aromatic spices, Lebanese food reflects the healthy Mediterranean diet, consisting predominantly of fresh vegetables, olive oil, garlic, fish, lamb, chicken, and whole grains.More than 100 authentic Lebanese recipes, accompanied by sumptuous color photographs throughout, will bring this fantastic cuisine to life in your kitchen.

What people are saying - Write a review

LibraryThing Review

User Review  - Littlemissbashful - LibraryThing

I usually find cook books full of recipies I wouldn't want to eat - in this case the book is choc-a-block full of delicious recipies with beautifully photographed illustrations that will have you wanting to eat the book itself Read full review

User Review - Flag as inappropriate

I just bought this book thinking its a new cook book from the Chef , I loved his first cookbook with the chargriled prawn on the cover. I was so dissappointed as this was the identical copy with just a different cover. This is really misleading, you should mention that, now I have two books with the same contents!!!! Such a shame.


Cold Appetizers
Hot Appetizers
Doughs Rice Sauces and Pickles
Desserts and Drinks
Conversion table

Other editions - View all

Common terms and phrases

About the author (2007)

Hussein Dekmak was born in Beirut and has been cooking since he was a teenager. He trained at Al Hamra in London's West End, and opened a restaurant, Le Mignon, in 1997-hailed as "an outpost of classic Lebanese cooking in Camden" by Time Out London. Dekmak travels to Lebanon every summer. This is his first book.

Bibliographic information