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LORENZ BOOKS


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


Ghillie Ba¸san PUB DATE:


PRICE: PAGES: SIZE:


ISBN-13: ISBN-10: BINDING:


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June 2011 (UK) Sept 2011 (US) UK £16.99/US $35.00 (P) 256 (A256)


297 x 228mm/111 9780754823513 0 7548 2351 2


4307 WBN; 1FBL; 1FBS


Food & Drink CKB093000


• 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 delectable cuisines in the world


• Explores the varied elements of Lebanese, Syrian and Jordanian culinary traditions, with an introduction covering the region’s history and geography, as well as information on the ingredients used in the recipes


• Recipes 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 in easy-to-follow step-by-step instructions and comes with a complete nutritional breakdown


The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan are justifiably famous for their exquisite and complex cuisines. This beautiful book presents a mouth-watering selection of 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, 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.


About the Author


Ghillie Ba¸san has lived and worked in the Middle East for a number of years, travelling widely through the region as a food and travel writer.With a Cordon Bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including The Food and Cooking of Vietnam and Cambodia, and The Food and Cooking of Turkey (both Lorenz Books). She also runs popular hands-on, informative cookery workshops.


25 ⁄2 x 9in


Hardback with jacket Over 600 photographs 10


Food & Drink


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