Lebanese Cuisine

Past and Present

Karim Haidar, Andree Maalouf (Autoren)

Buch | Softcover

176 Seiten

2025
Saqi Books (Verlag)
978-0-86356-377-5 (ISBN)

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A collection of soups, salads, meats and desserts. It includes over a hundred inventive recipes: lentil soup with tomatoes, calamari and coriander salad, five-spice lamb and rice, fried halloumi cheese with quince jam, pumpkin kibbeh, pears in arak, and rose ice cream, to name but a few.

Passionate and renowned chefs Andree Malouf and Karim Haidar continue the Lebanese tradition of exquisite culinary invention in this collection of soups, salads, meats and desserts. Over a hundred inventive recipes are included in this beautifully illustrated book: lentil soup with tomatoes, calamari and coriander salad, five-spice lamb and rice, fried halloumi cheese with quince jam, pumpkin kibbeh, pears in arak, and rose ice cream, to name but a few. This is authentic and exciting Mediterranean food, using fresh and healthy ingredients, perfect for everyday eating and entertaining alike. It is presented with a preface by Amim Maalouf.

Since Andree Maalouf settled in France thirty years ago, she has adapted the culinary tradition of her native country to suit the tastes and produce of today. Karim Haidar is a chef in London (Fakhreddine) and Paris (Liza). He is noted for reinventing Lebanese cuisine, giving new life to forgotten recipes, revisting the classics and creating new dishes.

Erscheinungsdatum	30.10.2024
Vorwort	Amin Maalouf
Zusatzinfo	Illustrations
Verlagsort	London
Sprache	englisch
Maße	189 x 246 mm
Gewicht	330 g
Themenwelt	Literatur ► Biografien / Erfahrungsberichte
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Sachbuch/Ratgeber ► Sport ► Tanzen / Tanzsport
ISBN-10	0-86356-377-5 / 0863563775
ISBN-13	978-0-86356-377-5 / 9780863563775
Zustand	Neuware