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OverviewFull Product DetailsAuthor: Salma Hage , Toby GlanvillePublisher: Phaidon Press Ltd Imprint: Phaidon Press Ltd Dimensions: Width: 18.00cm , Height: 5.00cm , Length: 27.00cm Weight: 1.850kg ISBN: 9780714864808ISBN 10: 0714864803 Pages: 512 Publication Date: 22 October 2012 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsIt's time for another one of Phaidon's in-depth, encyclopedic looks at cuisine. This time around, it's the all-too-often overlooked cuisine of Lebanon, and Salma Hage shares the recipes that have been passed down in her family for generations. - Eater National <br><br>. . .simple, soulful recipes that taste of home. Salma Hage moved with her family from Northern Lebanon to London in 1967, and The Lebanese Kitchen catalogs all the aromatic dishes she tools with her, including eight types of hummus and a wintry twist on tabbouleh with fennel, walnuts and pomegranate syrup. - T: The New York Times Style Magazine <br><br> Hage's food is solid and satisfying. . .The beautiful main courses are earthy and flavorful: plenty of lamb, eggplant, tomato and seafood that is basic, but complex with layers of spice. And pretty much all of it can be created without a trip to a Middle Eastern grocery store. . .But no matter; the results were more than worth the effort. - The Washington Post <br><br> Lined with tessellated paper evocative of the architecture of the place itself, The Lebanese Kitchen is an artistically photographed book of elegant recipes. . .Be warned, however, that it's hard to peel one's eyes away from the images of delicate dishwater and flatbread topped with halloumi, avocado, and parsley salad. - Vogue.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 It's time for another one of Phaidon's in-depth, encyclopedic looks at a cuisine. This time around, it's the all-too-often overlooked cuisine of Lebanon, and Salma Hage shares the recipes that have been passed down in her family for generations. - Eater National Author InformationSalma 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. Tab Content 6Author Website:Countries AvailableAll regions |