A Taste of Lebanon: Cooking Today the Lebanese Wayby Mary Salloum
"Salloum's book is a good introduction to the cuisine as a whole." — Library Journal
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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.
Mary Salloum is the owner and chef of the Cedars Restaurant and Deli in Calgary, Canada, and is a teacher of Middle Eastern cooking.
"This volume will be a good addition to any wide-ranging cooking collection." — Booklist
"An ideal source of recipes high in complex carbohydrates." — Fitness Magazine
"...Please let Mary Salloum know how much her book has helped me find a piece of my soul, feed my friends and family, and link the world a little closer together. In these troubled times, we need to remember that boundaries may move, politics have many hidden agendas, but the average person wants a simpler life completely. We want a world where we are free to invite all our friends to dinner, Jew and gentile, Muslim and Baptist and break bread together. Tell her "thank you' for engendering the important things in life which have less to do with guns than with a meal shared with friends and loved ones." — Denise Boertje, Salt Lake City,