Lebanese Cuisine (past And Present)

By (author) Haidar Karim; By (author) Maalouf Andree; Preface by Maalouf Amin
Short description/annotation:
Andrée Maalouf and Karim Haïdar (Comptoir Libanais) share and refresh Lebanon’s rich culinary heritage with over 100 easy recipes, subtly reimagined with a modern touch. A must-have cookbook for anyone looking to explore vibrant Middle Eastern flavors with ease.
Description:
Andrée Maalouf and Karim Haïdar (head chef of Comptoir Libanais) share and reinvigorate the rich culinary heritage of Lebanon through more than one hundred easy-to-follow recipes. Lebanese cuisine is renowned for its savoury and sweet specialities: from falafel, tabbouleh, spicy grills and simmered stews, to succulent rose and pistachio pastries. Traditional recipes have been subtly reinterpreted with a modern twist. An essential addition to every cookbook collection.
Review quote:
''Andrée Maalouf has teamed up with Karim Haïdar, a young chef in London, to revisit forgotten recipes, spiced with a modern twist. The result: a fascinating and beautifully illustrated book with appetizing recipes.''
Review quote:
''Lebanese Cuisine is a gorgeously and carefully presented book ... What makes this particular book special is the way it demonstrates how migration not only makes food central in the attempt to keep traditions and culture alive, but also allows for the opening up for new tastes, ingredients and recipes.''
Biographical note:
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.