Lebanese Food and Cooking : Traditions, Ingredients, Tastes and Techniques in 65 Classic Recipes

Lebanon is justifiably world-renowned for its exquisite and complex cuisine. Located in the eastern Mediterranean's 'Fertile Crescent', it has benefitted through history from the wonderful natural resources of land and sea. The culinary culture of this region is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine that is rich in flavours and aromas. To accept an invitation to a Lebanese meal will usually mean a lavish spread, commencing with the mezze, perhaps followed by a soup, but most certainly followed by a meat dish with accompanying vegetable dishes, a pilaff, and fresh fruit. Hosts will encourage guests to eat and eat, as it is a mark of hospitality to offer a huge amount of food and the guest's gratitude is reflected in the amount consumed. This beautiful new book presents a mouthwatering selection of classic regional recipes. There are world-renowned favourites such as falafel, fattoush, and kibbeh, and also less well known, but no less delicious, recipes such as stuffed apricots with rice, baked red cabbage with quince and walnuts, smoked aubergine with walnuts and pomegranate seeds, and baked fish with orange and lime. A Lebanese meal is often completed with little sweets, and here you can learn how to prepare stuffed red dates, quince preserve and Lebanese coffee. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the food and how these influences have created such varied dishes. With more than 350 beautiful, specially commissioned photographs, this inspiring book captures the essence of Lebanese cooking.