The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan by Basan, Ghillie

The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan (Hardcover) (ISBN-13: 9780754834694)

Vendor: Ghillie Basan
Product type: Books
Format: Hardcover
$35.00
$35.00
$35.00
Subtotal: $35.00
The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan by Basan, Ghillie

The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan

$35.00
The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan by Basan, Ghillie

The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan

$35.00
Format: Hardcover
Description
Description
x

"The food of Lebanon, Syria and Jordan takes me on a journey - a dip into history and scoot through modern life - as every dish has a connection to stories and passion, old traditions and new. Visiting this region is never dull as life unfolds before your eyes with chaos in the noisy streets, colour in the busy markets, and a feast of flavour wherever you go. If there is one thing that can unite communities it is food: the garlicky hummus and tangy smoked aubergine dip; spicy falafel and juicy fattoush; hot buttery pastries that melt in the mouth; comforting rice dishes and bean stews; classic kibbeh in all shapes and sizes; and moreish milk puddings and fritters in scented syrup. There are Muslim feasts and Christian celebrations, Jewish and Armenian traditions, Palestinian communities and Arab heritage - there's a little bit of everything under this vast culinary roof."

The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Basan looks in detail at the history and geography, the customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, all beautifully photographed.

Author: Ghillie Basan
ISBN-10: 0754834697
ISBN-13: 9780754834694
Publisher: Lorenz Books
Language: English
Published: 12/07/2020
Pages: 368
Format: Hardcover
Weight: 3.70lbs
Size: 10.10h x 8.30w x 1.10d

Review Citation(s):
Publishers Weekly 11/16/2020
By Ghillie Basan
By Ghillie Basan
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Writer, broadcaster, and food anthropologist, Ghillie Basan has worked in different parts of the world as an English teacher, ski instructress, cookery writer, restaurant critic and journalist. With a degree in Social Anthropology and a Cordon Bleu Diploma, her interest in different culinary cultures has culminated in many books, some of which have been nominated for the Glenfiddich, Guild of Food Writers, and the Cordon Bleu World Food Media Awards. They have also appeared regularly in the 'Best of the Best' and 'Top 50' lists; and she has been described as one of the 'finest writers on Middle Eastern food'. Her food and travel articles have appeared in the Sunday Times, Sunday Herald, Daily Telegraph, Sunday Tribune, Press & Journal, BBC Good Food Magazine, Diet & Nutrition USA, and various Middle Eastern and internet magazines, and she is one of the presenters on BBC Radio Scotland's Kitchen Café.

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