- Plastic Comb: 159 pages
- Publisher: Intl Specialized Book Service Inc; 12 edition (June 1993)
- Language: English
- ISBN-10: 0960305017
- ISBN-13: 978-0960305018
- Product Dimensions: 22.9 x 16.5 x 2 cm
- Shipping Weight: 363 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
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Product Details |
Product Description
From Booklist
Other areas of the Middle East have their own distinctive cooking traditions. Lebanese Cuisine offers light foods with strong flavors of cinnamon, allspice, and lemons. The late Farah compiled her list of the best Lebanese recipes and made them easy to reproduce in American kitchens. Tabbuli, here called Arabic salad supreme, with its liberal amounts of fresh parsley and mint, appeals to many tastes. Dishes with names on the order of epiphany sweet and Arabic sausage made from pork recall Lebanon's sizeable Arab Christian community. But pork and beef are still exceptions, lamb predominating in Lebanese dishes from crunchy Kibbi in all its variations to Kafta, broiled ground meat. A lack of pictures may deter those not conversant with Lebanese cooking from trying some recipes since it's not always clear what the finished dish ought to look like. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Paperback edition.
Copyright © American Library Association. All rights reserved --This text refers to the Paperback edition.
Book Description
As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.
--This text refers to the
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First Sentence
THERE ARE MANY NAMES FOR and forms of Arabic bread: kmaj, marquq, tlami, saj, furn. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
THERE ARE MANY NAMES FOR and forms of Arabic bread: kmaj, marquq, tlami, saj, furn. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
More than 200 recipes,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Lebanese Cuisine: More Than 200 Simple, Delicious, Authentic Recipes (Paperback)
Farah spent hours in the kitchen watching her mother cook; she's recreated her mother's recipes in Lebanese Cuisine, which was originally self-published and but now appears in an updated edition for new generations. More than 200 recipes, sans photos, for dishes from Zucchini Stew to Meat Rolls Supreme.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Best Lebanese Cookbook,
By
This review is from: Lebanese Cuisine (Plastic Comb)
I used this book years ago and copied out the recipes then I lost them. I am so happy. I finally found this again. Absolutely the best results from the recipes and I'm not a really good cook. I am very familiar with the traditional Lebanese cooking, having worked in a Lebanese restaurant for years. This is the best I've used and I've tried many Middle Eastern cookbooks.
5.0 out of 5 stars
The definitive cookbook for Lebanese cuisine,
By
This review is from: Lebanese Cuisine: More Than 200 Simple, Delicious, Authentic Recipes (Paperback)
Originally recommended to me by my (ex-)brother-in-law, who was Lebanese, this book is the best cookbook for Lebanese cuisine. I have given copies of this book to many friends, and now that a new edition is available, I'll buy more copies for myself and others.The recipes for Baked Kibbi (Kibbi bis-Sayniyyi) and Baqlawa are among my favorites (I prefer the rose water approach to Baqlawa to the cinnamon most commonly found in such recipes). The author also presents the recipes with their Arabic names, as well as pronunciation rules, for more authenticity.
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