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A Taste of Lebanon: Cooking Today the Lebanese Way
by Mary Salloum
Available from Amazon
$11.96
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Features
Paperback: 190 pages
Publisher: Interlink Publishing Group; 1st Pbk. Ed edition October 1992
Language: English
ISBN-10: 0940793903
ISBN-13: 978-0940793903
Product Dimensions:
9.8 x 6.9 x 0.2 inches
Shipping Weight: 1.2 pounds
From Publishers Weekly
Lebanese-born but a resident of Canada since 1952, Salloum is an enthusiastic proselytizer for her native cuisine. This collection of over 200 recipes includes familiar Middle Eastern favoriteshommous, falafil, kibbi and baklavaalong with more exotic dishes: tongue salad, meat pastries in yogurt soup, Arabic cheese and soup made from kishk (a powdered mixture of crushed wheat and yogurt). In keeping with her emphasis on home cooking that is fresh, healthful and economical, as well as delicious, Salloum identifies the meatless dishes (a minority) with subheadings and includes separate sections for poultry and fish dishes. Readers looking for an in-depth exploration of Lebanese food and culture, however, will not find it here; the book is aimed at cooks new to Middle Eastern food who will appreciate lists of basic ingredients and "helpful hints." Salloum provides a short directory of sources in the U.S. for Middle Eastern ingredients, but makes ample allowance for North American tastes: beef may be substituted for lamb in many recipes, and the fillings for pita bread employ such ingredients as bean sprouts, tuna and peanut butter. Appealing photographs illustrate serving suggestions and garnishes.
Copyright 1989 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From Library Journal
Salloum, chef/owner of a Middle Eastern restaurant, provides 200 recipes for traditional Lebanese dishes from appetizers to sweets and beverages. The recipes, generally simple and inexpensive to prepare, are typical of those used by Lebanese home cooks and feature such ingredients as lemons, olive oil, parsley and mint, lamb, and chickpeas. Most American cooks are familiar only with tabbouleh, hummus, and a few other Lebanese specialties; Salloum's book is a good introduction to the cuisine as a whole. Karaoglan also offers traditional recipes, but excludes those made with meat. While she includes somewhat more background and a lengthier "pantry" section than Salloum, her narrower focus makes this an optional purchase for most collections; Salloum's is the one to buy.-- JS
Copyright 1989 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This book is a place to start at best. The main part of Middle Eastern cook that I find enjoyable is the use of fresh produce and spices. This book calls for dried spices at times. The dishes don't produce the food that I remember eating growing up with my family. The book is not a total loss, however. The spinach pies are acceptable. There are many other books out there that I would recommend first!
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A Taste of Lebanon: Cooking Today the Lebanese Way
by Mary Salloum
Available from Amazon
$11.96
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