Lebanese Kitchen

Salma Hage (b.1942), a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Qadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learnt to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. She has also spent many years working as a cook.

• Introduction Cooking terms Tools and Equipment 500 Recipes List of Recipes Index

"A new Phaidon cookery book is something to celebrate and this one is an absolute masterpiece... Will send the taste buds on a far away adventure. Produced to an incredibly high standard, this is another must have for all cookery book addicts."—Haverhill Echo"If you have room on your bookshelf for only one Lebanese cookbook, this is a strong contender. Aiming to be the definitive guide to Lebanese cooking, The Lebanese Kitchen includes hundreds of fresh, flavorful recipes from across the Middle Eastern country. Throughout, you'll find hallmarks of Lebanese cuisine like fresh produce and herbs, savory spices, whole grains, olive oil, nuts and seeds, pomegranate, orange, and rose."—thekitchn.com"Extraordinary... Sensational rural Lebanese cooking."—The Times"Uncompromising in its fidelity to the way things are done in The Lebanese Kitchen... You can't fault the comprehensiveness of this book."—Evening Standard"A survey of a fascinating and nourishing food culture... In the tradition of publisher Phaidon's in-depth books on national food... Looks beautiful with a great range."—Metro"500 straightforward recipes covering every aspect of her native cuisine."—Publishers Weekly"Hage's food is solid and satisfying."—The Washington Post"...Will warm your heart and your stomach."—Time.com