Lebanon: A Culinary Celebration
Autor Anissa Helouen Limba Engleză Hardback – 13 aug 2026
ANISSA HELOU IS THE RECIPIENT OF THE GUILD OF FOOD WRITERS LIFETIME ACHIEVEMENT AWARD 2026
"As ever with a book by Anissa Helou, you want to be at her side on the road, while shopping, in the kitchen and at table, to delight in an erudite, peerless, delightful, culinary tradition. A joy" - Jeremy Lee
"A masterwork from a queen of Middle Eastern cookery. Dip into brilliant dips and salads, learn to love to stuff a vegetable, master spicy fish. Make sure to leave room for puddings. So much you'll want to cook." - Allan Jenkins
An evocative journey through Lebanon, this tome has over 160 sumptuous recipes, and is the only book you will ever need on the country's cuisine. Alongside Anissa's accompanying stories, memories and cultural insights, you'll find techniques and staple ingredients to make delicious recipes including.
MEZZE: Savoury Hand Pies, Sumac Aubergine Spread and Falafel
SOUPS & STEWS: Lemony Swiss Chard Soup and Spinach, Fresh Coriander and Lamb Stew
GRAINS & LEGUMES: Winter Tabbüleh and Cannellini Beans, Bulgur Wheat and Greens
VEGETABLE DISHES & SALADS: Fava beans and Swiss Chard with Coriander and Stuffed Aubergine Fatteh
FISH & POULTRY: Fish in Tahini Sauce and Roast Chicken with Rice and Nuts
MEAT DISHES: Shawarma and Lamb in Yoghurt Sauce
SWEETS: K'nafeh, Baklawa and Date Pastries
From colourful small plates and ivory dips to luscious stuffed vegetables as well as more elaborate preparations for impressing, this is a comprehensive collection of recipes which make up Lebanon's rich tradition of cooking, suitable for any occasion.
Renowned chef, teacher and author Anissa Helou is an incredibly experienced, knowledgeable and well-respected authority on the subject, having been a pioneering advocate for Middle Eastern food in the west. Her previous award-winning book Feast published to great acclaim, and was chosen by the New Yorker as one of the 10 best cookbooks of the century so far.
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Specificații
ISBN-10: 1526668440
Pagini: 368
Dimensiuni: 210 x 258 x 32 mm
Greutate: 1.5 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării:London, United Kingdom
Descriere
"As ever with a book by Anissa Helou, you want to be at her side on the road, while shopping, in the kitchen and at table, to delight in an erudite, peerless, delightful, culinary tradition. A joy" - Jeremy Lee
"A meticulous, heartfelt account not only of the rich and diverse cuisines of Lebanon, but of its cooks and artisans, threaded through with childhood memories and fascinating cultural and culinary information. An exceptional cook and a brilliant writer of recipes, Anissa Helou is the perfect chronicler of the food of her homeland. I've rarely seen, in a single book, so many recipes I long to make." - Fuchsia Dunlop
An evocative journey through Lebanon, this tome has over 160 sumptuous recipes, and is the only book you will ever need on the country's cuisine. Alongside Anissa's accompanying stories, memories and cultural insights, you'll find techniques and staple ingredients to make delicious recipes including.
MEZZE: Savoury Hand Pies, Sumac Aubergine Spread and Falafel
SOUPS & STEWS: Lemony Swiss Chard Soup and Spinach, Fresh Coriander and Lamb Stew
GRAINS & LEGUMES: Winter Tabbüleh and Cannellini Beans, Bulgur Wheat and Greens
VEGETABLE DISHES & SALADS: Fava beans and Swiss Chard with Coriander and Stuffed Aubergine Fatteh
FISH & POULTRY: Fish in Tahini Sauce and Roast Chicken with Rice and Nuts
MEAT DISHES: Shawarma and Lamb in Yoghurt Sauce
SWEETS: K'nafeh, Baklawa and Date Pastries
From colourful small plates and ivory dips to luscious stuffed vegetables as well as more elaborate preparations for impressing, this is a comprehensive collection of recipes which make up Lebanon's rich tradition of cooking, suitable for any occasion.
Renowned chef, teacher and author Anissa Helou is an incredibly experienced, knowledgeable and well-respected authority on the subject, having been a pioneering advocate for Middle Eastern food in the west. Her previous award-winning book Feast published to great acclaim, and was chosen by the New Yorker as one of the 10 best cookbooks of the century so far.
"A masterwork from a queen of Middle Eastern cookery. Dip into brilliant dips and salads, learn to love to stuff a vegetable, master spicy fish. Make sure to leave room for puddings. So much you'll want to cook." - Allan Jenkins
Recenzii
Anissa's books have taken us across the entire Islamic world and back again, but Lebanon: Cooking the Foods of my Homeland takes us deeper and more personal than ever. I had no idea of the enormous diversity of cooking styles and recipes in Lebanon before I read this book. From the Kibbé Pie to Stuffed vine leaves with lamb chops, I can't wait to throw a dinner party with these recipes.
"A meticulous, heartfelt account not only of the rich and diverse cuisines of Lebanon, but of its cooks and artisans, threaded through with childhood memories and fascinating cultural and culinary information. An exceptional cook and a brilliant writer of recipes, Anissa Helou is the perfect chronicler of the food of her homeland. I've rarely seen, in a single book, so many recipes I long to make."
"I am continually astonished by the depth of knowledge and generosity that Anissa brings to her work, and Lebanon is no exception. With her characteristic warmth, Anissa continues bringing to life the richness of a small country that harbours centuries of influence, resilience and cultural exchange. We are incredibly fortunate to have Anissa preserve these traditions in print, gifting us a book that is both beautiful and timeless."
"Helou's career embodies permeability. Having lived in London, Paris and beyond, she writes as both insider and observer. She documents Saudi culinary heritage, explores Mediterranean street food and returns repeatedly to Lebanese domestic kitchens. Her scholarship is not
romantic nostalgia; it is deliberate preservation."
Notă biografică
Anissa Helou is a chef, food writer and journalist whose work focuses on the cuisines and culinary heritage of the Middle East, the Mediterranean and North Africa. Born in Lebanon to a Syrian father and Lebanese mother, she is the author of numerous award-winning cookbooks.
Twitter and Instagram @anissahelou