La cocina libanesa : De Beirut al paladar

Andrée Maalouf and Karim Haïdar have established themselves as the new benchmark for lovers of authentic, contemporary Lebanese cuisine. Their new book aims to present the tastiest, most surprising, and most distinctive recipes from this ancient culinary tradition—one deeply influenced by various Eastern cultures and featuring delicacies that date back to biblical times, yet remains remarkably vibrant and poised to take its place among the world's great cuisines. Lebanese cuisine is no longer merely a novelty to be sampled once or twice; today, it is enjoyed by millions of people worldwide. Many of them will now have the opportunity to learn how to prepare its most delicious dishes—such as eggplant "mutabal", spinach "fatayer", fava bean and spinach "fatteh", baked eggplant "maqluba", lamb shawarma, cherry "kafta", five-spice lamb, fish "kibbeh", Tripoli-style "samke harra", "ashta" ice cream, and "osmalieh" with cream and rose water—along with many other essential, flavorful, and easy-to-prepare recipes.