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Lebanese Cuisine/More Than 250 Authentic Recipes from the Most Elegant Middle Eastern Cuisine by Anissa Helou (1995, Hardcover) 
Lebanese Cuisine/More Than 250 Authentic Recipes from the Most Elegant Middle Eastern Cuisine by Anissa Helou (1995, Hardcover)

 
Lebanese Cuisine/More Than 250 Authentic Recipes from the Most Elegant Middle Eastern Cuisine by Anissa Helou (1995, Hardcover)

Author: Anissa Helou
Publisher: St Martins Pr
Publication Date: 1995-05-01
Language: English
Format: Hardcover
ISBN-10: 0312131119
ISBN-13: 9780312131111
Product ID: EPID1450540
Description: Filled to the brim with recipes for fresh vegetables, herbs, spices, and grains, Anissa Helou’s LEBANESE CUISINE has over 250 recipes ranging from "Kafta and Kebabs" to "Stuffed Vegetables," and even "Pickles." Recipes include Mixed Herb...
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Lebanese Cuisine/More Than 250 Authentic Recipes from the Most Elegant Middle Eastern Cuisine : Anissa Helou (Hardcover, 1995)
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Lebanese Cuisine/More Than 250 Authentic Recipes from the Most Elegant Middle Eastern Cuisine : Anissa Helou (Hardcover, 1995)
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Synopsis
Filled to the brim with recipes for fresh vegetables, herbs, spices, and grains, Anissa Helou’s LEBANESE CUISINE has over 250 recipes ranging from "Kafta and Kebabs" to "Stuffed Vegetables," and even "Pickles." Recipes include Mixed Herb and Toasted Bread Salad, Baked Fish with a Coriander and Nut Stuffing, Lamb Stewed in Yogurt, and Cinnamon and Ground Rice Custard.

This collection of over 250 authentic Lebanese dishes includes recipes for Mezze, soups and stews, savory pastries, vegetable and grain salads, Kibbe, Kafta, Kebabs, yogurt dishes, rice and grain dishes, and a variety of desserts.

Details
Publication Date:1995-05-01

Size
Height:9.5 in
Width:6.5 in
Thickness:1.0 in
Weight:18.4 oz

Publisher's Note
Author Anissa Helou describes the way in which Lebanese food is prepared and presented, defines the spices and ingredients that lend it its unique flavors, and presents clear, detailed instructions for the traditional dishes of her native land.

Industry Reviews
Despite the number of good Middle Eastern cookbooks now available, few other than Mary Salloum's A Taste of Lebanon: Cooking Today the Lebanese Way (LJ 3/15/89) have focused on Lebanese cooking. Helou, who currently lives in London, feels the cuisine of her country deserves greater attention, and she offers more than 200 recipes, from mezze to desserts, with separate chapters devoted to kebabs, pickles, and other specialties. Unfortunately, although U.S. equivalents for measurements are given, the text really has not been Americanized (aubergines and courgettes, for example, are not "translated"). Nevertheless, this is a well-written and informative look at a cuisine little known here; recommended for larger collections.
Merullo

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