The Food and Cooking of Lebanon, Jordan and Syria: A vibrant cuisine explored in 150 classic recipes: authentic dishes shown step by step in 600 vivid photographs - Hardcover

Basan, Ghillie

Hardcover

ISBN 10: 0754823512 ISBN 13: 9780754823513

Publisher: Lorenz Books, 2012

The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the food and how these influences have created such varied dishes across the region. This beautiful book then presents a mouth-watering selection of classic regional recipes. Try classic mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. With more than 600 photographs, this book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine.



· Discover the rich and vibrant food and cooking of

the area in the eastern Mediterranean known as the

Fertile Crescent, offering some of the most exquisite

cuisines in the world



· Explores the varied elements of Lebanese, Syrian

and Jordanian eating traditions, with an introduction

covering the region's history and geography, as well as

information on the ingredients used in the recipes



· Classic dishes include a fabulous array of mezzes,

delicious sizzling main courses, a rich variety of

vegetable accompaniments, and sweetmeats and

desserts



· With more than 600 stunning and evocative

photographs, each recipe is explained with easy-tofollow

step-by-step instructions, and comes with a

complete nutritional breakdown

About the Author:

Ghillie Basan is a food and travel writer based in the Scottish

Highlands from where she runs hands-on, informative cookery

workshops.With over 20 books and numerous magazine and

newspaper articles on the culinary cultures of Turkey, the

Middle East, North Africa and Southeast Asia, she has become

an authority on the subject. Her previous books include The

Food and Cooking of Vietnam and Cambodia, and The Food and

Cooking of Turkey(both Lorenz Books).