Lebanese Cookbook
Lebanese Cookbook by Dawn Anthony, published by Dent in 1979, offers a comprehensive exploration of Lebanese cuisine. This edition, written in English and spanning 109 pages, serves as both an introduction to the culinary traditions of Lebanon and a practical guide for preparing a variety of dishes. The book includes essential information on ingredients, equipment, and measurements, making it accessible for both novice and experienced cooks.
Readers will find a diverse range of recipes covering mezza, savory pastries, soups, fish, poultry, and meat dishes, along with sections on stews, stuffed vegetables, salads, and sweets. The cookbook also features a guide to basic mixtures and beverages, ensuring a well-rounded culinary experience. With its detailed index, this book provides a structured approach to exploring the rich flavors and techniques of Lebanese cooking.
Official synopsis Publisher
Introduction — Brief guide to Lebanon — The Lebanese cuisine — Ingredients and equipment — Guide to weights and measures — Basic mixtures — Mezza — Savoury pastries — Soups — Fish — Poultry — Kibbi — Meat — Stews — Lenten dishes — Stuffed vegetables — Eggs — Salads — Pickles — Sweets — Beverages — Index.
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