New Flavours of the Lebanese Table

Description

'An engaging personal collection of recipes from one of the tastiest and most refined cuisines.' Claudia Roden The food of Lebanon has long been rated as one of the great cuisines of the world. Healthy, simple to prepare, full of fresh flavours and sensual aromatics, it makes great use of grains, vegetables, pulses, fruit, nuts, grilled meat, fish, olive oil and yoghurt. In this evocative new book, Nada Saleh, a trained nutritionist and talented cook, presents 200 imaginative recipes from her native Lebanon. Throughout she draws upon her many happy memories of a vibrant and sun-baked land - the family occasions when they ate in the shade of the poplar trees, enjoying mezze (traditional appetisers), meshwi (grilled meat) and locally grown fresh fruits of the season alongside delicate sweet dishes, washed down with Turkish coffee. From tempting vegetable and salad dishes like Yoghurt and Spinach Salad, via delicate Cod with Tahini to enticing Upside Down Aubergines, Stuffed Meat Roast and mouthwatering Walnut, Pistachio and Date Pastries and Molasses with Sesame Cream and Fig Jam, this charming book is a joy to cook from and is suffused with warmth and love for a distant land that, even in adversity, beguiles and inspires.

Nada Saleh was born in Beirut and has many happy memories of her childhood there. She speaks English, Arabic and French and has travelled extensively in the Middle East. In addition to being a cookery writer (her first book, The Fragrance of the Earth, was shortlisted for the Andre Simon Cookery Book of the Year award), she is a trained nutritionist and a member of the British Academy of Gastronomes. She has lived in Holland Park, London, for over 20 years and is resident cook at Books for Cooks in Notting Hill where her cookery demonstrations are always sell-outs.

Nada Saleh [has] a gift for communicating the culture and flavour of faraway places. She brings a fresh approach to the food of the Mediterranean . . . and is bound to be its principal voice for a whole new generation of cooks. * Rosie Kindersley, Books for Cooks * An engaging personal collection of recipes from one of the tastiest and most refined cuisines. -- Claudia Roden