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Better Together
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Editorial Reviews
From Booklist
Those who recall Beirut's heyday before the Lebanese civil war brought it all crashing down speak fondly of the city's lively beaches, its cosmopolitan atmosphere, and the multiple culinary traditions intersecting at the Mediterranean's eastern shore. Arabs, the French, Armenians, and Maronite Christians contributed to the melting pot that was Beirut. Uvezian grew up in the city's halcyon years, and she has re-created the recipes for foods she so happily recalls. Spices play a major role in Lebanese cooking; cinnamon and allspice add fragrance to both meats and vegetables. Lamb is the meat of choice, but beef makes a good substitute. Pork appears only in Maronite dishes. Vegetables come to the table lukewarm, reflecting a pan-Mediterranean tradition as well as sparing the cook exertion during the heat of the day. Those wanting to reproduce Uvezian's recipes may find some staples such as pomegranate molasses hard to find, but most ingredients appear in large supermarkets. Mark Knoblauch --This text refers to an out of print or unavailable edition of this title.
Rosemary Butler-Cole, The Times Literary Supplement (London), March 16, 2001
"This handsomely produced and well-illustrated book...puts the cuisine in the context of the culture... Lyrical...evocative...practical."
See all Editorial Reviews
Those who recall Beirut's heyday before the Lebanese civil war brought it all crashing down speak fondly of the city's lively beaches, its cosmopolitan atmosphere, and the multiple culinary traditions intersecting at the Mediterranean's eastern shore. Arabs, the French, Armenians, and Maronite Christians contributed to the melting pot that was Beirut. Uvezian grew up in the city's halcyon years, and she has re-created the recipes for foods she so happily recalls. Spices play a major role in Lebanese cooking; cinnamon and allspice add fragrance to both meats and vegetables. Lamb is the meat of choice, but beef makes a good substitute. Pork appears only in Maronite dishes. Vegetables come to the table lukewarm, reflecting a pan-Mediterranean tradition as well as sparing the cook exertion during the heat of the day. Those wanting to reproduce Uvezian's recipes may find some staples such as pomegranate molasses hard to find, but most ingredients appear in large supermarkets. Mark Knoblauch --This text refers to an out of print or unavailable edition of this title.
Rosemary Butler-Cole, The Times Literary Supplement (London), March 16, 2001
"This handsomely produced and well-illustrated book...puts the cuisine in the context of the culture... Lyrical...evocative...practical."
See all Editorial Reviews
Product Details
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