- Paperback: 1 pages
- Publisher: Interlink; New edition edition (Dec 31 1990)
- Language: English
- ISBN-10: 1566561051
- ISBN-13: 978-1566561051
- Product Dimensions: 24.6 x 19.2 x 1.2 cm
- Shipping Weight: 476 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: #1,098,409 in Books (See Top 100 in Books)
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Product Details |
Product Description
Product Description
Particularly suited to the beginner, this collection of traditional vegetarian recipes has been brought together from the rural villages of the Lebanon, tested and adapted to suit Western kitchens.
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Most helpful customer reviews
5.0 out of 5 stars
One of the best cookbooks,
By A Customer
This review is from: Food For The Vegetarian Rvsd Ed (Paperback)
I don't own many cookbooks, though I must have read hundreds. Most don't seem to be that authentic; they put in ingredients people want - usually lots of cheese. This book is one of the most authentic ever written, and it's probably the finest Lebanese cookbook. The recipes are simple, and the photos are pretty minimalist, but the food is fantastic. Buy this book!
5.0 out of 5 stars
Excellent Cookbook for Vegetarians and Non Vegetarians Alike,
By Ron Pernick (San Francisco, CA USA) - See all my reviews
This review is from: Food For The Vegetarian Rvsd Ed (Paperback)
This is one of our favorite cookbooks. My wife and I use it for all types of occasions and are constantly inspired by the book's use of ingredients. We highly recommend this book to those looking to learn more about traditional Lebanese food, as well as those looking for great tasting Middle Eastern inspired vegetarian food.
5.0 out of 5 stars
The best of Middle East cooking,
By
This review is from: Food For The Vegetarian Rvsd Ed (Paperback)
Lebanese cooking is the queen of Middle-eastern cuisine. (If you are lucky enough to live in the Northeastern US where Lebanese restaurants are to be found, you can experience this yourself.)The Lebanese are particularly skilled with vegetarian foods like beans and salads. You can make hummus (chickpea and sesame puree dip) yourself instead of paying high prices for average preparations in the grocery store. Also, the tabbouleh recipe here is wonderful. This is a salad of soaked bulgur wheat (a bit like a pasta or rice, made of cooked, dehydrated cracked wheat berries) and tomatoes, parsley and lemon. It's refreshing and great for summer and to take to covered dish parties. You don't need meat to make good Lebanese food, as this book amply demonstrates. This is now one of our kitchen standards, and it really adds color and life to the vegetarian table.
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