Author: Hussein Dekmak was born in Beirut and has been cooking since he was a teenager. He trained at Al Hamra in London's West End, and opened a restaurant, Le Mignon, in 1997-hailed as "an outpost of classic Lebanese cooking in Camden" by Time Out London.
Publisher/Date: Hippocrene Books (2006) Reprint
Format/Condition: New hardcover book in Fine condition. No dust jacket. 160 pages, index; 8 1/2 x 9 3/4 inches. Profusely illustrated in color.
Description: Recipe titles are in both English and Lebanese.
With emphasis on fresh ingredients and aromatic spices, Lebanese food reflects the healthy Mediterranean diet, consisting predominantly of fresh vegetables, olive oil, garlic, fish, lamb, chicken, and whole grains. More than 100 authentic Lebanese recipes, accompanied by sumptuous color photographs throughout, will bring this fantastic cuisine to life in your kitchen.
In Lebanon the table is always full. Soups, salads, mezze and entrees are all served the same time and shared around, and there is always bread on the table. The recipes in this book are traditional, home-style cooking. Most are very straightforward and you'll find you don't need many unusual ingredients. You can entertain for all tastes and appetites by serving a selection of dishes from the various chapters. Many of the main courses are all based around meat and fish, however, other chapters provide a myriad of options for vegetarians and meat eaters alike with wonderful salads, vegetable and lentil dishes, breads, dips and pastries. Dekmak will surely give you a Mediterranean treat.
• Cold Appetizers
• Hot Appetizers
• Doughs, Rice, Sauces and Pickles
• Desserts and Drinks