Anissa Helou: Lebanon, Gebunden

Klappentext

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 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 andcultural insights , you'll findtechniques 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 andRoast Chicken with Rice and Nuts
MEAT DISHES**:** Shawarma andLamb in Yoghurt Sauce
SWEETS:K'nafeh, Baklawa andDate 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