Lebanese Food and Cooking: Traditions, Ingredients, Tastes, Techniques, 80 Classic Recipes - Hardcover

This beautiful new book presents a mouthwatering selection of classic regional recipes. There are world-renowned favourites such as falafel, fattoush, and kibbeh, and also less well known, but no less delicious, recipes such as stuffed apricots with rice, baked red cabbage with quince and walnuts, and baked fish with orange and lime. A Lebanese meal is often completed with little sweets, and here you can learn how to prepare stuffed red dates, quince preserve and Lebanese coffee. With more than 300 beautiful, specially commissioned photographs, this inspiring book captures the essence of Lebanese cooking.

Ghillie Basan has lived and worked in Turkey, travelling widely as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cookery, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year awards, and The Middle Eastern Kitchen. Ghillie has been a regular contributor to the Sunday Tribune, The Sunday Herald and various cookery magazines.