A Taste of Lebanon: Cooking Today the Lebanese Way (Paperback)

by Mary Salloum (Author) "What's nutritious, delicious, inexpensive and fun to make?..." (more)
Key Phrases: cover with plastic sheet, dry chick peas, meat changes color, Rice Pilaf, Sesame Seed Sauce, Lebanese Salad (more...)

Editorial Reviews

From Publishers Weekly
Lebanese-born but a resident of Canada since 1952, Salloum is an enthusiastic proselytizer for her native cuisine. This collection of over 200 recipes includes familiar Middle Eastern favoriteshommous, falafil, kibbi and baklavaalong with more exotic dishes: tongue salad, meat pastries in yogurt soup, Arabic cheese and soup made from kishk (a powdered mixture of crushed wheat and yogurt). In keeping with her emphasis on home cooking that is fresh, healthful and economical, as well as delicious, Salloum identifies the meatless dishes (a minority) with subheadings and includes separate sections for poultry and fish dishes. Readers looking for an in-depth exploration of Lebanese food and culture, however, will not find it here; the book is aimed at cooks new to Middle Eastern food who will appreciate lists of basic ingredients and "helpful hints." Salloum provides a short directory of sources in the U.S. for Middle Eastern ingredients, but makes ample allowance for North American tastes: beef may be substituted for lamb in many recipes, and the fillings for pita bread employ such ingredients as bean sprouts, tuna and peanut butter. Appealing photographs illustrate serving suggestions and garnishes.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal
Salloum, chef/owner of a Middle Eastern restaurant, provides 200 recipes for traditional Lebanese dishes from appetizers to sweets and beverages. The recipes, generally simple and inexpensive to prepare, are typical of those used by Lebanese home cooks and feature such ingredients as lemons, olive oil, parsley and mint, lamb, and chickpeas. Most American cooks are familiar only with tabbouleh, hummus, and a few other Lebanese specialties; Salloum's book is a good introduction to the cuisine as a whole. Karaoglan also offers traditional recipes, but excludes those made with meat. While she includes somewhat more background and a lengthier "pantry" section than Salloum, her narrower focus makes this an optional purchase for most collections; Salloum's is the one to buy.-- JS
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 190 pages
• Publisher: Interlink Publishing Group; 1st Pbk. Ed edition (October 1992)
• Language: English
• ISBN-10: 0940793903
• ISBN-13: 978-0940793903
• Product Dimensions: 9.8 x 6.9 x 0.2 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #428,100 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

4.0 out of 5 stars Features recipes for authentic home cooking, January 27, 2000

By A Customer

Lebanese food is delicious, varied, and nutritious. It offers something for every palate and every budget. This book features a tempting array of traditional family recipes, from simple everyday fare to special occasion dishes. The author thoughtfully provides serving suggestions for many of the dishes described. Although some of the recipes require lengthy preparation or cooking times, most are not complicated to make, and almost all of the ingredients are readily available.

Also recommended: "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. Every lover of Middle Eastern food should own this unique and extraordinary cookbook.

20 of 24 people found the following review helpful:

2.0 out of 5 stars A disappointment, June 27, 2000

By A Customer

As a serious cook and a lover of Lebanese food, I was quite disappointed with this book. The recipes fail to give clear, detailed instructions, they omit essential information, and they are inconsistent. For example, they often neglect to specify the type and size of pan needed and whether or not to cover the pan during cooking; they fail to specify what kind of parsley to use (the flat-leaf variety is preferred by Lebanese cooks) or, when basil is called for, whether to use fresh or dried; when calling for allspice, cinnamon, or sumac, they don't stipulate whether they should be whole or ground; they also fail to say that black pepper should be freshly ground; they neglect to say that lemon juice should be freshly squeezed and that the type of onion used in salads should be a mild variety; they often fail to specify that kind of rice and what size bulgur to use; they often don't say whether to use dried, canned, or fresh chickpeas and lima beans; they often fail to instruct the cook to peel potatoes, to clean and/or stem spinach, or to dilute tomato paste when necessary; and they sometimes neglect to give an idea of how long to cook, whether to use high, medium or low heat, and how far the food should be placed from the heat source when broiling. A cookbook should always give this kind of information so that cooks at all levels can use it successfully. Inexperienced cooks and those unfamiliar with Middle Eastern cuisine will have problems with the recipes in this book.

Furthermore, the book is not particularly informative or interesting to read. Many people would appreciate some discussion of the cultural and historical background of the food as well as of traditional utensils, meals, markets, and wines, not to mention the country itself. Also, the book does not provide enough information on ingredients. A number of very important ingredients are not mentioned or explained, and some of the information is incorrect; for example, mastic is wrongly identified as gum arabic. As for the recipes, although some are good, many are rather unimaginative. Several for well-known dishes such as musakhan yield very mediocre results. In a number of others the flavor is compromised. For instance, the recipes for tabouli and zahtar bread recommend using either olive oil or vegetable oil, yet no self-respecting Lebanese cook would use anything but good-quality extra-virgin olive oil in such dishes; vegetable oil produces greatly inferior results. The recipe for baba ghannuj calls for baking rather than grilling the eggplant, the latter being the traditional and far superior method employed in the preparation of this dish. There is even a recipe that calls for dried parsley flakes!

Unfortunately, this book doesn't do justice to Lebanese cuisine. Readers who wish to gain a more accurate and comprehensive view of the country's food traditions will have to look elsewhere.

6 of 6 people found the following review helpful:

4.0 out of 5 stars Impressed my future in-laws!, December 23, 1999

By	Donald Hellwinkle (Roxbury, Connecticut) - See all my reviews

I am engaged to a woman with a large Lebanese family. I have always liked to cook and was intrigued by the many new tastes I experienced at family gatherings. With this book I have heard comments like "I haven't tasted this since I was in Lebanon 20 yrs ago!". People are always amazed that I have never tasted something before and with this book it tastes like the old country. I went to a family reunion and made kibbi balls. With over 200 people in the room I was told by one of the older women that 90% of the women in the room wouldn't know how to make this. The matriarch of the family wants a copy of this book! I highly recommend it.