Lebanon
Autor Anissa Helouen Limba Engleză Hardback – 10 mar 2026
ANISSA HELOU IS THE RECIPIENT OF THE GUILD OF FOOD WRITERS LIFETIME ACHIEVEMENT AWARD 2026
"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." - Fuchsia Dunlop
An evocative journey through Lebanon, this tome features more than 160 sumptuous recipes. Alongside award-winning author Anissa Helou's 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 to luscious stuffed vegetables, as well as elaborate dishes for impressing, this is a comprehensive collection of recipes that make up Lebanon's rich culinary tradition. This is the only book you will ever need on the country's cuisine.
Helou is a renowned chef, teacher, author and well-respected advocate for Middle Eastern food in the west. Her previous award-winning book, Feast, was chosen by the New Yorker as one of the 10 best cookbooks of the century so far.
"You want to be at her side on the road, while shopping, in the kitchen and at table, to delight in an erudite, peerless, 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
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Specificații
ISBN-13: 9780063334922
ISBN-10: 0063334925
Pagini: 368
Dimensiuni: 214 x 272 x 37 mm
Greutate: 1.35 kg
Editura: Harper Collins Publ. USA
Colecția Ecco
ISBN-10: 0063334925
Pagini: 368
Dimensiuni: 214 x 272 x 37 mm
Greutate: 1.35 kg
Editura: Harper Collins Publ. USA
Colecția Ecco
Recenzii
I have known Anissa for just under three decades. Throughout that time I have admired not only her wonderful cooking but also her unwavering dedication to preserving and sharing the rich traditions of Arabic food. Her deep knowledge, meticulous research and genuine love for Lebanese home cooking shine through on every page of Lebanon a culinary celebration - a beautiful journey to the country's rich food and heritage. This is a book to cook from, filled with recipes that are authentic, generous and full of heart.
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."
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."