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A beautiful country stretching across a small section of the Mediterranean Sea, Lebanon is famous for its natural landscape, which combines bewitching beaches, glorious mountains and emerald green fields.
In Lebanon the table is always full. Soups, salads, mezze and entrees are all served the same time and shared around, and there is always bread on the table. The recipes in this book are traditional, home-style cooking. Most are very straightforward and you'll find you don't need many unusual ingredients. You can entertain for all tastes and appetites by serving a selection of dishes from the various chapters. Dekmak will surely give you a Mediterranean treat.
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"Some of the finest Lebanese food I have ever tasted."
Patricia Wells, International Herald Tribune, on Hussien's cooking
"I can't believe I'm going to get the recipe for moujadara after all these years! I could never extract it from Hussien, despite all my pleadings!"
Darina Allen, author of Irish Traditional Cooking and Darina Allen's Ballymaloe Cookery Course
"I could live on mezze, and the rice and lentil dish is one of my favorites."
Jill Norman, author of Winter Food and The New Penguin Cookery Book
Hussien Dekmak was born in Beirut and has been cooking since he was a teenager. He trained at Al Hamra in London's West End, and opened Le Mignon in 1997- "an outpost of classic Lebanese cooking in Camden" (Time out London). Hussien sources many of his ingredients such as chickpeas, spices and lentils from Lebanon and goes back every summer. This is his first book.
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Book Description Kyle Cathie--Canada Only, 2009. Paperback. Condition: New. Never used!. Seller Inventory # P111856267644
Book Description Kyle Cathie--Canada Only, 2009. Condition: New. book. Seller Inventory # M1856267644