Lebanese Cuisine: Past and Present

Lebanese Cuisine: Past and Present

By: Andree Maalouf (author), Karim Haidar (author), Amin Maalouf (preface_author)Hardback

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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 deserts. 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.

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About Author

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.

Product Details

  • publication date: 23/07/2010
  • ISBN13: 9780863566448
  • Format: Hardback
  • Number Of Pages: 161
  • ID: 9780863566448
  • ISBN10: 0863566448
  • translations: French

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