Book description
The food of Lebanon has long been rated as one of the great cuisines
of the world. Healthy, simple to prepare, full of fresh flavours and
sensual aromatics, it makes great use of grains, vegetables, pulses,
fruit, nuts, grilled mead, fish, olive oil and yoghurt. In this
evocative new book, Nada Saleh, a trained nutritionist and talented
cook, presents 200 imaginative recipes from her native Lebanon.
Throughout she draws upon her many happy memories of a vibrant and
sun-baked land - the family occasions when they ate in the shade of
the poplar trees, enjoying mezze (traditional appetisers), meshwi
(grilled meat) and locally grown fresh fruits of the season alongside
delicate sweet dishes, washed down with Turkish coffee. From tempting
vegetable and salad dishes like Yoghurt and Spinach Salad, via
delicate Cod with Tahini to enticing Upside Down Aubergines, Stuffed
Meat Roast and mouthwatering Walnut, Pistachio and Date Pastries and
Molasses with Sesame Cream and Fig Jam, this charming book is a joy to
cook from and is suffused with warmth and love for a distant land
that, even in adversity, beguiles and inspires.
Nada Saleh was born in Beirut and has many happy memories of her
childhood there. She speaks English, Arabic and French and has travelled
extensively in the Middle East. In addition to being a cookery writer
(her first book,
The Fragrance of the Earth
, was shortlisted for the Andre Simon Cookery Book of the Year award),
she is a trained nutritionist and a member of the British Academy of
Gastronomes. She has lived in Holland Park, London, for over 20 years
and is resident cook at Books for Cooks in Notting Hill where her
cookery demonstrations are always sell-outs.
