Books - Food - Lebanese
Books 1 to 8 of 8 - Lebanese |
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Blistering Barbecues - Burgers, Wraps and Kebabs by Kate Weatherell and Nigel Tunnicliff
, 64 pp, $24.95. Buy
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Saha by Greg Malouf
In Saha, Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighbouring Persia throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf and photographer Matt Harvey, he embarks on a month-long culinary journey. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on this history-rich and exciting cuisine, capturing the spirit of the modern and the ancient; the characters, dishes, flavours and colours that make up Lebanon and Syria.
Hardback, 352 pp, $75.00. Buy
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The Lebanese Cookbook by Dawn Anthony
Completely revised and updated, this Lebanese cookbook presents more than 140 authentic recipes including popular dishes such as Kibbi, Tabbouleh salad, the dips Hoummus b'Tahini and Baba Ghannouj, Felafel and other delicious dishies including a generous selection of meat free and dairy-free meals
Hardback, 128 pp, $34.95. Buy
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Lebanese Mountain Cookery by Mary Laird Hamady
Offers a selection of recipes from the highlands of lebanon, where food is still prepared using recipes handed down from generation to generation. One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 4 or 50.
Paperback, 288 pp, $30.95. Buy
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Arabesque: Sumptuous Food from Morocco, Turkey & Lebanon by Claudia Roden
In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Hardback, 352 pp, $59.95. Buy
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Simply Lebanese by Ina'am Atalla
Ina'am Atalla brings us the exotic flavours and colours of Lebanese cuisine, using an abundance of wholesome ingredients combined with fresh herbs and subtle spices, to make delicious and healthy dishes.
Hardback, 240 pp, $63.95. Buy
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A Taste of Lebanon by Mary Salloum
In 'A Taste of Lebanon', simple step-by-step instructions guide the novice or experienced cook through more than 200 dishes developed and tested by the author, with an emphasis on fresh ingredients and healthy eating.
Paperback, 192 pp, $32.95. Buy
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New English Table by Rose Prince
'Local' has become the key word when discussing solutions to the environmental problems surrounding the food industry‚ with commentators lining up to declare 'local' the next major movement in food. Eating local is a case of looking at your feet‚ noting the ground you walk on and understanding what that habitat will yield for your stomach‚ or‚ put more delicately‚ your kitchen. Travelling around the British Isles and sampling the best‚ most essential produce each area has to offer‚ this is a British-themed cookbook to address the relevance of local foods to millions of city based cooks. Note: this book uses British ingredients which may not be available in Australia.
, 480 pp, $78.95. Buy
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