The Lebanese Kitchen

The Lebanese Kitchen

4.31 (160 ratings by Goodreads)
By (author)  , By (photographer) 

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Description

Lebanese Home Cooking is the definitive guide to traditional home cooking from Lebanon. With more than 500 recipes for meze, soups, fish, meat and vegetables, desserts, cakes, cookies, preserves and drinks, it covers the entire range of Lebanese food, which is widely regarded as the most refined of all the Middle Eastern cuisines.
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Product details

  • Hardback | 512 pages
  • 180 x 270 x 50mm | 1,837.05g
  • London, United Kingdom
  • English
  • m. 250 Abb.
  • 0714864803
  • 9780714864808
  • 28,465

Table of contents

Introduction Cooking terms Tools and Equipment 500 Recipes List of Recipes Index
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Review Text

"A new Phaidon cookery book is something to celebrate and this one is an absolute masterpiece... Will send the taste buds on a far away adventure. Produced to an incredibly high standard, this is another must have for all cookery book addicts."—Haverhill Echo

"If you have room on your bookshelf for only one Lebanese cookbook, this is a strong contender. Aiming to be the definitive guide to Lebanese cooking, The Lebanese Kitchen includes hundreds of fresh, flavorful recipes from across the Middle Eastern country. Throughout, you'll find hallmarks of Lebanese cuisine like fresh produce and herbs, savory spices, whole grains, olive oil, nuts and seeds, pomegranate, orange, and rose."—thekitchn.com

"Extraordinary... Sensational rural Lebanese cooking."—The Times

"Uncompromising in its fidelity to the way things are done in The Lebanese Kitchen... You can't fault the comprehensiveness of this book."—Evening Standard

"A survey of a fascinating and nourishing food culture... In the tradition of publisher Phaidon's in-depth books on national food... Looks beautiful with a great range."—Metro

"500 straightforward recipes covering every aspect of her native cuisine."—Publishers Weekly

"Hage's food is solid and satisfying."—The Washington Post

"...Will warm your heart and your stomach."—Time.com
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Review quote

"A new Phaidon cookery book is something to celebrate and this one is an absolute masterpiece... Will send the taste buds on a far away adventure. Produced to an incredibly high standard, this is another must have for all cookery book addicts."-Haverhill Echo

"If you have room on your bookshelf for only one Lebanese cookbook, this is a strong contender. Aiming to be the definitive guide to Lebanese cooking, The Lebanese Kitchen includes hundreds of fresh, flavorful recipes from across the Middle Eastern country. Throughout, you'll find hallmarks of Lebanese cuisine like fresh produce and herbs, savory spices, whole grains, olive oil, nuts and seeds, pomegranate, orange, and rose."-thekitchn.com

"Extraordinary... Sensational rural Lebanese cooking."-The Times

"Uncompromising in its fidelity to the way things are done in The Lebanese Kitchen... You can't fault the comprehensiveness of this book."-Evening Standard

"A survey of a fascinating and nourishing food culture... In the tradition of publisher Phaidon's in-depth books on national food... Looks beautiful with a great range."-Metro

"500 straightforward recipes covering every aspect of her native cuisine."-Publishers Weekly

"Hage's food is solid and satisfying."-The Washington Post

"...Will warm your heart and your stomach."-Time.com
show more

About Salma Hage

Salma Hage (b.1942), a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Qadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learnt to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. She has also spent many years working as a cook.
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Rating details

160 ratings
4.31 out of 5 stars
5 52% (84)
4 32% (51)
3 11% (17)
2 4% (7)
1 1% (1)

Our customer reviews

My brother gave me this cookbook for my birthday. It is a joy to use, with engaging chapter introductions and beautiful photos. I have only made a few things from it so far, but they were all delicious. And considering the heft of this tome, I'm assuming it's also fairly exhaustive.show more
by Maureen Everhartz
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