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On top of that, the photographs are visually appealing. This worked out great for me because it allowed more room for pictures, which are a 'must have' for me when buying a cookbook. Accad gives clear, step by step instructions, but very rarely was there a recipe that was longer than one page. I was really surprised (in a good way) how short but concise the recipes were. It's easily navigated, as it's sorted by course. This book was a great introduction to the cuisine, and I'll be using a lot of the recipes from this book in the future. I honestly know next to nothing about Lebanese food, other then the family of a girl I went to high school with own a Lebanese restaurant. Overall an excellent book for learning all about food of a specific country and one I will enjoy trying out recipes from very soon.Īs I'm sure a lot of you know by now, I am always looking to broaden my cooking horizons. The book finishes with a comprehensive glossary and an index, so that everything is easy to find. Apparently in Lebannon, meat is only eaten once a week so many of the recipes are vegetarian or use a little fat of the lamb or sheep to add protein and flavor.Įating customs and especially the use of pita bread are explained as well as what to find in a typical Lebanese larder. A lot is done with nuts, both as a protein substitute and in desserts. The recipes themselves cover a vast array of interesting sounding food, including soups, finger foods, salads, main courses, sides, stews and desserts. The book had me basking in thoughts of fragrant spices, floral waters and nutty tahini long before I got to the recipes! I was particularly interested in learning about Mahlab (Orchid powder), and decided that I must source some.

#100 lebanese recipes how to

The detailed information about different grains and how to prepare them was very enlightening and presented in an east to follow style.

This is something I've been looking for in cookbooks how to achieve the flavor of the country with use of spices that are common in ethnic foods. I was especially interested in the spices and primary flavors of Lebanese food, which she made very simple. She then explains details about food and attitude towards food in her native country and provides ideas for how to prepare authentic Lebanese food in less that an hour, by doing things like sautéing onions in olive oil and freezing them for fast use. The book starts with a brief background of the author's childhood in Lebanon and her efforts to mesh her background with her adult life in America. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients.Įven more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine. While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make.

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Divided into sections including Breads, Breakfast, and Sandwiches Soups Mezze Delights Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes) plus Pastries and Drinks, here is just a taste of the recipes With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks.Įach recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine.

#100 lebanese recipes professional

Joumana Accad, creator of the blog, is a native Lebanese, a trained pastry chef, and professional caterer.