The Lebanese Heritage Cookbook

This is a winner." -Dr. Elaine Wangberg-Menchaca, Graduate Dean and V.P. Research (ret.), California State University "Over the years I have tasted Louise's Lebanese cooking and I am delighted to say her food and recipes are the best.

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Author: Louise Stelma

Publisher: AuthorHouse

ISBN: 9781468551266

Category: Cooking

Page: 120

View: 170

"There is no spectacle on earth more beautiful and appealing than that of a woman in the act of cooking for those she loves." "Lou lives and breathes Lebanese cooking! Her home is permeated with the fragrances of the culturally refined Lebanese dishes she prepares from her heritage. What a great neighbor Lou made! Her cookbook will be treasured by all cooks, and make elegant family gifts." -A. S. R. Indiana "This cookbook would have saved me hundreds of dollars in phone calls to aunts for advice on cooking Lebanese Food. A "must have" for all those who love the healthy food of the Middle East." -Donna A. Shalala, Office of the President, Miami University "Knowing Lou for 30 years, I have tasted many of her recipes for Lebanese food. Her tabouli, stuffed grape leaves, and other recipes are delicious and better than most Lebanese restaurant's. This is a winner." -Dr. Elaine Wangberg-Menchaca, Graduate Dean and V.P. Research (ret.), California State University "Over the years I have tasted Louise's Lebanese cooking and I am delighted to say her food and recipes are the best. Maybe it is due to all the love she puts into her creations." -Sandra Ramsey-Lines, Forensic Document Examiner

The Lebanese Heritage Cookbook

Many recipes have nutritional ingredients for health-conscious eating habits. These recipes capture the flavors and warmth of my Lebanese Culture.

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Author: Louise Stelma

Publisher: AuthorHouse

ISBN: 1468551256

Category: Cooking

Page: 120

View: 801

“There is no spectacle on earth more beautiful and appealing than that of a woman in the act of cooking for those she loves.” “Lou lives and breathes Lebanese cooking! Her home is permeated with the fragrances of the culturally refined Lebanese dishes she prepares from her heritage. What a great neighbor Lou made! Her cookbook will be treasured by all cooks, and make elegant family gifts.” –A. S. R. Indiana “This cookbook would have saved me hundreds of dollars in phone calls to aunts for advice on cooking Lebanese Food. A “must have” for all those who love the healthy food of the Middle East.” –Donna A. Shalala, Office of the President, Miami University “Knowing Lou for 30 years, I have tasted many of her recipes for Lebanese food. Her tabouli, stuffed grape leaves, and other recipes are delicious and better than most Lebanese restaurant’s. This is a winner.” –Dr. Elaine Wangberg-Menchaca, Graduate Dean and V.P. Research (ret.), California State University “Over the years I have tasted Louise’s Lebanese cooking and I am delighted to say her food and recipes are the best. Maybe it is due to all the love she puts into her creations.” –Sandra Ramsey-Lines, Forensic Document Examiner

To Preserve a Cultural Heritage

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Author: Ladies of Scared Heart Church (Michigan City, Ind.)

Publisher:

ISBN: OCLC:480698834

Category: Cooking

Page: 42

View: 305

Arizona Highways Heritage Cookbook

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Author: Louise DeWald

Publisher: Arizona Highways

ISBN: UCSD:31822035096106

Category: Cooking

Page: 176

View: 220

Says author DeWald: "Cooking, like love, must be shared. This isn't a recipe collection. It is a history-of-life cookbook" -- the result of over thirty years of exploring the culinary scene of the cooking fires of Arizona.

Our Priceless Heritage

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Author: Mary Monsour Leavitt

Publisher:

ISBN: OCLC:18331269

Category: Cooking, Lebanese

Page: 115

View: 196

Minnesota Heritage Cookbook Hand me down recipes

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Author: American Cancer Society

Publisher: Favorite Recipes Press

ISBN: 087197374X

Category: Cooking

Page:

View: 645

This book of hand me down recipes is a collection of the way Minnesotans cook and eat. It shows the many ethnic influences that have become the melting potof Minnesota cuisine.

Julie Taboulie s Lebanese Kitchen

Using my experience and cultural heritage, I craft authentic Lebanese recipes passed down through the generations, teaching viewers my own tips, tricks, ...

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Author: Julie Ann Sageer

Publisher: St. Martin's Griffin

ISBN: 9781250094940

Category: Cooking

Page: 304

View: 419

Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you’ll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla—a stew of tomato, green pea, and lamb—to honey and rosewater-infused desserts. In these 125 recipes, you’ll learn how easy it is to make such Lebanese staples as fresh labneh (strained yogurt) and how to put together your own delicious, multi-purpose spice mixes. In addition to the delicious meat and chicken dishes, Lebanese cuisine offers a wide variety of vegetarian, pescatarian, vegan, and gluten-free dishes, usually with no substitutions whatsoever! Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between.

The Southern Sympathy Cookbook Funeral Food with a Twist

I have an acquaintance from northern Mississippi who is of Lebanese descent, and every time I see her at parties we talk about food and we share recipes—my ...

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Author: Perre Coleman Magness

Publisher: The Countryman Press

ISBN: 9781682680391

Category: Cooking

Page: 176

View: 103

Hearty bites for the heavy-hearted “He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread.” —Obituary from Gulfport, Mississippi So-called “funeral food” is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes—all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd.

The Arabian Cookbook

Filled with a bountiful range of dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them.

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Author: Ramzi Choueiry

Publisher: Skyhorse

ISBN: 1510706445

Category: Cooking

Page: 176

View: 766

Fifty-five classic recipes from this Gourmand World Award–winning cookbook bring Arab culture into the comfort of your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt and delight in the rich textures, aromas, and flavors of the Middle East. World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef, “the smiling chef” shares his finest and tastiest recipes in The Arabian Cookbook, combining traditional dishes with a personal twist. Filled with a bountiful range of dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. Prepare classics like baba ghanoush, hummus, falafel, and baklava, as well as more exotic dishes, such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are presented in both English and Arabic and are perfect for those wishing to broaden their culinary expertise. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook’s collection. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The Jewelled Kitchen

From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma amoul Shortbread Cookies, here are mouth-watering dishes for you to try.

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Author: Bethany Kehdy

Publisher: Duncan Baird Publishers

ISBN: 9781848992894

Category: Cooking

Page: 224

View: 782

Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution is original, thoughtful and delicious. Go get it! --Yottam Ottolenghi The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites hummus, falafel, tabbouleh and stuffed vine leaves but Bethany offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In The Jewelled Kitchen she unveils a culinary heritage that is as rich as it is diverse.

The Healthy Lebanese Family Cookbook

Using authentic Lebanese superfoods in your everyday cooking Mona Hamadeh ... Despite this heritage, the recipe is simple enough to serve at any time.

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Author: Mona Hamadeh

Publisher: Hachette UK

ISBN: 9781472138705

Category: Cooking

Page: 256

View: 580

'As Mona Hamadeh's two previous books are already a staple in our house, I have been waiting eagerly for the release of her new title and I was not disappointed. This new book is a beautiful continuation of the author's previous achievements, a loving tribute to Lebanese cuisine, culture and lifestyle . . . a must for everyone who strives to bring more life, joy and flavour into their kitchen' Elena Lebanese food has the reputation of being amongst the healthiest in the world. It combines the staple ingredients of Mediterranean diet with an abundance of fresh vegetables and super foods and includes whole grains, pulses, herbs and spices, fruit and nuts, olive oil, together with protein sources, such as poultry, fish and dairy. This book will ensure you make great tasting food that is healthy and nutritious for the whole family.

Beirut to Boston A Cookbook

SERVES 2 TO 4 I've been inspired to experiment over the years while looking for a delicious way to connect my Lebanese heritage and passion for hummus with ...

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Author: Jay Hajj

Publisher: Page Street Publishing

ISBN: 9781624143564

Category: Cooking

Page: 192

View: 355

Delicious Comfort Food Dishes Inspired by an Immigrant’s Story of Success Today, Mike’s City Diner is the destination for foodies from all over the world, but it didn’t always used to be this way. Jay Hajj was born in Beirut and came to Boston to flee the violence of the Lebanese Civil War. Packed with mouth-watering recipes and inspiring stories of perseverance and success, this cookbook highlights the turning points in Jay’s career and the food that defines them. Spanning decades of his life, Beirut to Boston includes the Southern-style breakfast that stole Bill Clinton’s heart, Guy Fieri’s favorite Thanksgiving sandwich, Ming Tsai’s special hummus recipe and the pâté of wartime reinvented. Combining his old-world techniques for traditional Lebanese dishes with his approach to modern American dishes, Jay showcases comfort food with unique and enticing flavors. Every page starts with an incredible story of struggle and triumph, and ends with what Jay Hajj is known best for: one-of-a-kind American food inspired by his Lebanese upbringing.

The New Mediterranean Diet Cookbook

Lebanese Wavs wirh Fish We lived in Beirut in the early 1970s, ... Italians, and of course the Lebanese themselves, fierce defenders of a heritage that went ...

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Author: Nancy Harmon Jenkins

Publisher: Bantam

ISBN: 9780345536143

Category: Cooking

Page: 512

View: 533

The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.

Foodscapes Foodfields and Identities in the Yucat n

If contemporary cookbooks specializing in Yucatecan cuisine still exclude recipes of Lebanese origin, Yucatecan and International Cuisine declares their ...

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Author: Steffan Igor Ayora-Diaz

Publisher: Berghahn Books

ISBN: 9780857453341

Category: Social Science

Page: 332

View: 413

The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from "Mexicans." This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from 'Mexican' cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.

Lebanese Cookbook

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Author: St. Mary's Sunday School Church Guild

Publisher:

ISBN: PSU:000067600304

Category: Cooking, Lebanese

Page: 63

View: 927

Rose Water and Orange Blossoms

Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

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Author: Maureen Abood

Publisher: Hachette UK

ISBN: 9780762456048

Category: Cooking

Page: 256

View: 575

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

Taste of Beirut

Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach ...

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Author: Joumana Accad

Publisher: Simon and Schuster

ISBN: 9780757317712

Category: Cooking

Page: 320

View: 214

Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach turnovers (Fatayer bel-sabanegh) Meat pies (Sfeeha) Kibbeh tartare (vegan) Red pepper and walnut dip (Muhammara) Lebanese couscous (Moghrabieh) Red lentils and rice purée (Mujaddara Safra) Eggplant casserole with tomato, meat and yogurt sauce topping (Fattet al-makdoos) Meat loaf with potato slices (Kafta bel-saniyeh) Zucchini or cauliflower fritters Wings, Lebanese-style Fattoush salad Beet hummus (Mama dallou'a) Zaatar and tapénade bread Wheat berry and milk pudding (Amhiyet bel-haleeb) Sesame and pistachio cookies (Barazek) Lebanese semolina cheesecake (Knafeh) Baklava in a speedy ten-minute version! While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients. Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.

Cooking Technology

In families where the wife, the husband, or both are of Lebanese origin, the preferred recipes are usually Lebanese and Yucatecan, in either case adapted to ...

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Author: Steffan Igor Ayora-Diaz

Publisher: Bloomsbury Publishing

ISBN: 9781474234702

Category: Cooking

Page: 208

View: 270

New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform – or, indeed, refuse to change – their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated. The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.

The Mexican Mahjar

After decades of relying on women's transmission of culinary technique along with Manzur and Aued's small, inexpensive cookbooks, a boom in production ...

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Author: Camila Pastor

Publisher: University of Texas Press

ISBN: 9781477314623

Category: Social Science

Page: 374

View: 988

Migration from the Middle East brought hundreds of thousands of people to the Americas in the late nineteenth and early twentieth centuries. By the time the Ottoman political system collapsed in 1918, over a third of the population of the Mashriq, i.e. the Levant, had made the transatlantic journey. This intense mobility was interrupted by World War I but resumed in the 1920s and continued through the late 1940s under the French Mandate. Many migrants returned to their homelands, but the rest concentrated in Brazil, Argentina, the United States, Haiti, and Mexico, building transnational lives. The Mexican Mahjar provides the first global history of Middle Eastern migrations to Mexico. Making unprecedented use of French colonial archives and historical ethnography, Camila Pastor examines how French colonial control over Syria and Lebanon affected the migrants. Tracing issues of class, race, and gender through the decades of increased immigration to Mexico and looking at the narratives created by the Mahjaris (migrants) themselves in both their old and new homes, Pastor sheds new light on the creation of transnational networks at the intersection of Arab, French, and Mexican colonial modernisms. Revealing how migrants experienced mobility as conquest, diaspora, exile, or pilgrimage, The Mexican Mahjar tracks global history on an intimate scale.

The Arabian Cookbook

Despite allof these powerful influences, the Lebanese kitchen has remained very traditional. ... I give to you myculinary heritage.

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Author: Ramzi Choueiry

Publisher: Simon and Schuster

ISBN: 9781620877470

Category: Cooking

Page: 176

View: 544

World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook’s collection. Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. From classics like baba ghanoush, hummus, falafel, and baklava to the more exotic dishes such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses, these tasty recipes bring the Arab culture right to your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt, and delight in the rich textures, appetizing aromas, and delicious flavors. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.