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The Lebanese Kitchen, by Salma Hage
PDF Download The Lebanese Kitchen, by Salma Hage
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The definitive book on Lebanese home cooking, featuring 500 authentic and delicious recipes that are simple to create at home.
- Sales Rank: #382055 in Books
- Brand: Brand: Phaidon Press
- Published on: 2012-10-22
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 2.00" w x 7.50" l, 4.05 pounds
- Binding: Hardcover
- 512 pages
- Used Book in Good Condition
Review
". . .[Lebanon] 's gastronomic splendor gets its due in Salma Hage's comprehensive new cookbook. "― Entertainment Weekly
"Lined with tessellated paper evocative of the architecture of the place itself, The Lebanese Kitchen is an artistically photographed book of elegant recipes. . .Be warned, however, that it's hard to peel one's eyes away from the images of delicate dishwear and flatbread topped with halloumi, avocado, and parsley salad. "―Vogue
"It's time for another one of Phaidon's in-depth, encyclopedic looks at cuisine. This time around, it's the all-too-often overlooked cuisine of Lebanon, and Salma Hage shares the recipes that have been passed down in her family for generations. "― Eater National
"Hage's food is solid and satisfying. . .The beautiful main courses are earthy and flavorful. . .And pretty much all of it can be created without a trip to a Middle Eastern grocery store. "―The Washington Post
". . will warm your heart and your stomach. "―Time.com
". . .simple, soulful recipes that taste of home."―T: The New York Times Style Magazine
". . .cooking from the book is like having a smiling Lebanese granny at your elbow leading you through all 11 chapters. The food within is amazing. . .The Lebanese Kitchen is brilliant."―The Austin Chronicle
"The Middle East's most cosmopolitan cuisine gets its due in a soup-to-sweets compendium, covering 500 spare and easy-to-follow recipes. "―Time Out New York
"Phaidon's cookbook division alternates between quirky, specialize works. . .and definitive, all-inclusive mega-volumes. . .This collection, by Hage, a Lebanese housewife with half a century of home cooking under her belt, falls firmly into the latter camp, with 500 straightforward recipes covering every aspect of her native cuisine."―Publishers Weekly
"Phaidon has a strong track record of publishing cookbooks that could easily be considered the bibles of ethnic cuisine . . . A comprehensive guide to Lebanese cooking that can only be called definitive."―Energy Times
About the Author
Salma Hage (b.1942), a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Qadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learnt 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.
Most helpful customer reviews
41 of 43 people found the following review helpful.
The Best Lebanese Cookbook EVER!
By Peace, life, love
The Lebanese Kitchen by Salma Hage (author) and Toby Glanville (photographer) is the best Lebanese cookbook EVER! I have several on my bookshelf, but this one is like being in my dear Mother's kitchen, throughout my childhood, right at her elbow, helping to cook dinner, and then, eating her fabulous Lebanese food. The recipes are simple, uncluttered, and authentic, and are accompanied by photographs which do the food justice. I am only realizing now, with this book, that what I always thought were recipes my Mother made up OR culled from The Los Angeles Times, are, in fact, traditional Lebanese recipes (for example, pickled turnips). I have an eight year old grandnephew who loves to cook, and this book is going to be one of his presents at this holiday season. His mother, my niece and goddaughter, learned to cook Lebanese food from both her sittos (one of them, my Mother), and from her mother, and keeps the tradition alive. So this book will be well used in both of our kitchens. When I left home, decades ago, I sat with my Mother for several hours, writing out in long hand with pencil, a handful of my favorites of her recipes. I have them to this day, but this cookbook makes my Mother's legacy to me, permanent. Even tho Lebanon is small, there may still be some regional variations, so sometimes, Lebanese recipes don't ring true for me when I see them in various newspapers, but these recipes are exactly how my Mother cooked. I am overjoyed at discovering this book, thanks to Maureen Abood's lovely review. As always, food is one of the main instruments by which culture is carried through time, so this book, in addition to being a valuable culinary tool, also preserves our culture for second and third generation Lebanese-Americans and their children and grandchildren.
22 of 25 people found the following review helpful.
Beautiful Book
By DDV
I was really pleased when I picked up a copy of The Lebanese Kitchen. This book is beautifully presented with mostly two recipes per page and some lovely photos of the food. I love Middle Eastern food so will be using this book often. I am a little disappointed that the directions of the second recipe I tried, Lemon, Rose Water and Cardamom Brulee, page 430, neglects to advise how and when the Lemon juice and Rose Water should be added to the rest of the ingredients. If you follow the recipe word for word you will end up with a basic brulee minus the Lemon and Rose Water. Such a pity the proof readers missed this one.
9 of 9 people found the following review helpful.
Mainly great but some flawed recipes
By Yazza
With so many recipes in one book it wasn't surprising to find mistakes. However, things like a lamb lasagne which doesn't tell you how much or what kind of lamb to use (literally no mention of lamb in the ingredient list), and a seriously flawed hummus recipe it makes one slightly nervous when following other recipes from the book. That said, most dishes I have cooked from this book have been great and have wowed friends. Still, I would prefer to be reading from a re-edited version with more photos.
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