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Editorial Reviews
From Library Journal
Despite the number of good Middle Eastern cookbooks now available, few other than Mary Salloum's A Taste of Lebanon: Cooking Today the Lebanese Way (LJ 3/15/89) have focused on Lebanese cooking. Helou, who currently lives in London, feels the cuisine of her country deserves greater attention, and she offers more than 200 recipes, from mezze to desserts, with separate chapters devoted to kebabs, pickles, and other specialties. Unfortunately, although U.S. equivalents for measurements are given, the text really has not been Americanized (aubergines and courgettes, for example, are not "translated"). Nevertheless, this is a well-written and informative look at a cuisine little known here; recommended for larger collections.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Review
See all Editorial Reviews
Despite the number of good Middle Eastern cookbooks now available, few other than Mary Salloum's A Taste of Lebanon: Cooking Today the Lebanese Way (LJ 3/15/89) have focused on Lebanese cooking. Helou, who currently lives in London, feels the cuisine of her country deserves greater attention, and she offers more than 200 recipes, from mezze to desserts, with separate chapters devoted to kebabs, pickles, and other specialties. Unfortunately, although U.S. equivalents for measurements are given, the text really has not been Americanized (aubergines and courgettes, for example, are not "translated"). Nevertheless, this is a well-written and informative look at a cuisine little known here; recommended for larger collections.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Review
"Lovers of gourmet food with a sense of adventure will welcome the addition of this book to their shelves."--New York Post"A well-written and informative look at cuisine little known here; recommended."--Library Journal"Anissa Helou [is] a new star to be watched in the culinary firmament."--The Bookseller
See all Editorial Reviews
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