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Product Description
From Publishers Weekly
Lebanese-born but a resident of Canada since 1952, Salloum is an enthusiastic proselytizer for her native cuisine. This collection of over 200 recipes includes familiar Middle Eastern favoriteshommous, falafil, kibbi and baklavaalong with more exotic dishes: tongue salad, meat pastries in yogurt soup, Arabic cheese and soup made from kishk (a powdered mixture of crushed wheat and yogurt). In keeping with her emphasis on home cooking that is fresh, healthful and economical, as well as delicious, Salloum identifies the meatless dishes (a minority) with subheadings and includes separate sections for poultry and fish dishes. Readers looking for an in-depth exploration of Lebanese food and culture, however, will not find it here; the book is aimed at cooks new to Middle Eastern food who will appreciate lists of basic ingredients and "helpful hints." Salloum provides a short directory of sources in the U.S. for Middle Eastern ingredients, but makes ample allowance for North American tastes: beef may be substituted for lamb in many recipes, and the fillings for pita bread employ such ingredients as bean sprouts, tuna and peanut butter. Appealing photographs illustrate serving suggestions and garnishes.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Salloum, chef/owner of a Middle Eastern restaurant, provides 200 recipes for traditional Lebanese dishes from appetizers to sweets and beverages. The recipes, generally simple and inexpensive to prepare, are typical of those used by Lebanese home cooks and feature such ingredients as lemons, olive oil, parsley and mint, lamb, and chickpeas. Most American cooks are familiar only with tabbouleh, hummus, and a few other Lebanese specialties; Salloum's book is a good introduction to the cuisine as a whole. Karaoglan also offers traditional recipes, but excludes those made with meat. While she includes somewhat more background and a lengthier "pantry" section than Salloum, her narrower focus makes this an optional purchase for most collections; Salloum's is the one to buy.-- JS
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Inside This Book
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First Sentence
What's nutritious, delicious, inexpensive and fun to make? Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
What's nutritious, delicious, inexpensive and fun to make? Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
4.0 out of 5 stars
Real Lebanese food,
By K & K (Vancouver, BC) - See all my reviews
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This review is from: Taste Of Lebanon (Paperback)
The recipes are true to the Lebanese food I have eaten from Lebanon. Easy to follow and all have turned out delicious!
5.0 out of 5 stars
Little Lebanon,
This review is from: A Taste of Lebanon: Cooking Today the Lebanese Way (Paperback)
I already have this cookbook and purchased this one for a friend as I highly recommended it. I only wish there were less stains in it.
5.0 out of 5 stars
Simple Recipes for Great Food,
By A Customer
This review is from: Taste Of Lebanon (Paperback)
This book is wonderful. Everyone marvels at my homemade rice pilaf (alot cheaper and healthier than the pre-packaged pilaf), my delicious roasted chicken, and my lamb and green been stew, with a rich tomato broth and aromatic cinnamon. This cookbook is perfect for people who go work everyday and must come up with quick, healthful meals that don't require more than a spice or two to enhance. This author clearly knows that most of us don't have all day to spend in the kitchen and prefer recipes with a handful of fresh ingredients and spices that we are likely to have on hand. This book is like having your mom a phonecall away for help in creating a spectacular evening meal.It has also given me confidence to improvise or add to some of the recipes because they build on a simple, great foundation. THANK YOU!
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