Lebanese Cuisine, New Edition

Description

This new edition of the beloved classic Lebanese Cuisine bring easy, authentic Mediterranean and Middle Eastern cooking back to a whole new audience with over 185 modern and traditional recipes as well as brand new photos.

Lebanese Cuisine includes the best of what Mediterranean and Middle Eastern cuisine has to offer, such as the following:

• Traditional Homemade Hummus 
• Flavorful Falafel
• Supreme Lamb Stew with Kibbi
• Baked Chicken
• Delicious Baked Fish with Tahini Sauce
• Sweet Baklava
• Farina Squares
• Spiced Rice Pudding
• Kibbi in Yogurt Sauce
• Stuffed Eggplant Supreme
• Grilled Kafta

Complete with a glossary of Arabic terms and suggested menus, Lebanese Cuisine will be a welcome addition to every cook’s library.

Leila Habib-Kirske’s mother Madelain Farah wrote the original edition of Lebanese Cuisine as a means to memorialize the classic recipes from her mother. Now in its new edition, Leila continues the family tradition adding her own recipes and updating her mother’s and grandmother’s in this one-of-a-kind collection. 

Mediterranean and Middle Eastern cooking has become increasingly popular due to their unique flavors, healthfulness and to the variety of vegetarian dishes. Recipes in Lebanese Cuisine are divided into different kinds of dishes (breads, soups, fish, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, desserts). Plus everyone’s favorite: homemade hummus!”What a gift Leila Habib-Kierske is giving to the countless fans of her mother’s famous cookbook! For 50+ years, most every next-generation Lebanese cook has enjoyed the simple, broad-ranging Lebanese home cooking recipes of Madelain Farah. The new edition celebrates with fresh photography and helpful tweaks to the original, while maintaining its approachability. I consider this book and its new edition ‘must-haves’ in my own desire to keep our very special—and delicious!—Lebanese culinary traditions alive.”
—Maureen Abood, award-winning author of Rose Water & Orange BlossomsDr. Madelain Farah was the author of the original edition of Lebanese Cuisine from 1972, Pocket Bread Potpourri, and other books. She was a teacher, linguist, writer, Fulbright scholar, former model and beauty queen. Among her extensive academic accomplishments, she earned a doctorate from the University of Utah in Middle East studies, sociology, and language and literature. Born in Portland, Oregon she was visiting Lebanon with her family at the age of 2 and became stranded there throughout WWII. Subsequently, she collected family recipes from her mother to develop a comprehensive catalog. Dr. Farah was an educator who spent a number of years teaching French and lecturing with an emphasis on Middle East culture and literature.
 
Leila Habib-Kirske is passionate about her Lebanese background and sharing her love of that cuisine to a broader audience. A financial executive in the technology industry and an advanced home cook, she grew up in the kitchen of her mother and grandmother as an avid taster and assistant. Through them as well as international travel, she learned Lebanese and Moroccan cooking using traditional methods and has crafted new recipes of her own. She is also an analog film photographer and enjoys traveling, particularly through Europe and Northern Africa, which informs her flavor profiles.US

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