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The Lebanese Kitchen

by Salma Hage

The Lebanese Kitchen brings together more than 500 recipes, ranging from light, tempting mezes to rich and hearty main courses.

On the shores of the eastern Mediterranean and a gateway to the Middle East, the food of Lebanon blends textures, colours, scents and flavours from both, and has long been regarded as one of the most refined cuisines in the Middle East.

 

‘Salma Hage’s The Lebanese Kitchen is one of this season’s most enticing cookbooks.’  Stephen Heyman, The New York Times Style Magazine

‘If you have room on your bookshelf for only one Lebanese cookbook, this is a strong contender. Aiming to be the definitive guide to Lebanese cooking, The Lebanese Kitchen includes hundreds of fresh, flavorful recipes from across the Middle Eastern country. Throughout, you’ll find hallmarks of Lebanese cuisine like fresh produce and herbs, savory spices, whole grains, olive oil, nuts and seeds, pomegranate, orange, and rose.’  thekitchn.com

‘A new Phaidon cookerybook is something to celebrate and this one is an absolute masterpiece. …will send the taste buds on a far away adventure. Produced to an incredibly high standard, this is another must have for all cookery book addicts.’  Haverhill Echo


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Released
08 October, 2012

About Salma Hage

Salma Hage (b. 1942), a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learned to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. She has also spent many years working as a cook.



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