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The Lebanese Kitchen [Paperback]

Abla Amad (Author)

4.5 out of 5 stars See all reviews (2 customer reviews) |

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Book Description

Publication Date: February 15, 2004

Authentic recipes using fresh produce.

Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } Authentic recipes using fresh produce.

Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.

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Editorial Reviews

About the Author

Abla Amad was born in Lebanon & arrived in Australia in 1954 at the age of nineteen. In 1979, at the urging of friends & family, she opened her restaurant, Abla's.

Product Details

Paperback: 144 pages
Publisher: Penguin Global (February 15, 2004)
Language: English
ISBN-10: 0670899720
ISBN-13: 978-0670899722
Product Dimensions: 10.2 x 7.7 x 0.5 inches
Shipping Weight: 1 pounds

Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)

Amazon Best Sellers Rank: #1,766,498 in Books (See Top 100 in Books)

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Customer Reviews

2 Reviews

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4.5 out of 5 stars (2 customer reviews)

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1 of 1 people found the following review helpful:

5.0 out of 5 stars Awesomw Cookbook, June 15, 2010

Charles A. Beauregard "cbeau69" (Australia) - See all my reviews
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This review is from: The Lebanese Kitchen (Paperback)

This is by far the best Lebanese cookbook I have found. It was recommended to me by a friend in Melbourne Australia of Lebanese descent.The recipes work. So far I have made the Hummus, Labnee, Lebanese Bread, Fotush, baba ghanooj and sambusik. They are like I enjoyed at fine Lebanese restaurants in New Zealand and Australia

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3 of 4 people found the following review helpful:

4.0 out of 5 stars Alebanese treat from Melbourne, September 21, 2008

Westwickate "Ozkateling" (Brunswick, Australia) - See all my reviews

This review is from: The Lebanese Kitchen (Paperback)

Great cookbook from the chef behind Melbourne's best Lebanese restaurant (Rumi is also equal first)- next best thing to eating there is creating alba's chicken rice at home- enjoy.

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Inside This Book (learn more)

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
baba ghannooj, minced lean lamb, fine burghul, teaspoon freshly ground allspice, cook pine nuts, place yoghurt, teaspoon sumac, pickled eggplants, cups plain flour, pickling jar, tahini sauce, pomegranate molasses

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Ahawe Selection, Lebanese Rice, Garlic Paste, Middle Eastern, Lebanese Cream, Pumpkin Kibbee Patties, Thin Sugar Syrup, Djaj Mishwee, Good Friday

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