by
Mouzawak, Kamal.
Call Number
641.59569199999999
Publication Date
2015
Summary
Learn the culinary secrets from the Eastern side of the Mediterranean Sea. Fill your table with these authentic recipes with traditional ingredients.
Format:
Electronic Resources
Relevance:
44826.0352
by
Choueiry, Ramzi.
Call Number
641.5953 CHO
Publication Date
2012
Summary
These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.
Format:
Books
Relevance:
0.1066
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by
Hamadeh, Mona.
Call Number
EBL1205090
Publication Date
2013
Summary
Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world. This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and
Format:
Electronic Resources
Relevance:
0.0707
by
Atalla, Ina'am.
Call Number
641.5
Publication Date
2014
Summary
Ina'am Atalla introduces us to the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients, combined with fresh herbs and subtle spices, to make delicious and healthy dishes. This book is the product of her wealth of experience and her desire to dispel the complexities and mysteries surrounding Middle Eastern cookery by using simple techniques and easily available ingredients. With her obvious enthusiasm, the author inspires the reader to attempt a variety of easy-to-follow recipes, from the simplest soup to the more complicated main course, and from traditional recipes such as tabbouleh and kibbeh to the more unusual and creative variations that have been developed by her for the menu at her restaurant. Your level of experience is immaterial: supplemented by beautiful colour photography, Ina'am's anecdotes and tips for the cook create the illusion that this is a personal cookery lesson between author and reader, while the book as a whole remains simply a pleasure to read.
Format:
Electronic Resources
Relevance:
0.0615
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