Helou seeks to provide a bridge to the kitchens of Lebanon. She offers readers — those with and without Lebanese roots — 250 recipes ranging from mezze to stews.
Segnit divides flavors into categories such as meaty, mustardy, green & grassy, and citrusy. Ascribed to each flavor are ingredients, each of which are listed with pairings both familiar and unexpected.
The book is sprinkled with helpful “notes to the cook,” illustrations and step-by-step photographs to demonstrate techniques needed to make various dishes.
Deravian punctuates her text with essays about her family and the role cooking plays in it.
Readers can enjoy that exploration through 150 recipes like za’atar flatbreads, squid ink rolls, radish and pomegranate salad, and a Seville orange gin martini.
The River Cafe has put out several cookbooks over the years; this was the first and is sometimes called “The Blue Book.”
The introduction for this book by Ruthie Rousso is titled “Let’s Go Back to the Kitchen.” She makes a compelling case for doing just that.
This book is a cultural guide to the city of Nazareth, aspiring to give readers access to all of the city’s local secrets.
The incredibly diverse selection of recipes in this book all appeared on the eponymous TV show hosted by chef Tzahi Bukshester.
A collaboration with researchers, writers, photographers, and chefs, this book traces the journey of the humble but iconic chickpea.
