LEBANESE COOKBOOK (LORENZ)

The food of Lebanon, Syria and Jordan encompasses garlicky hummus and tangy smoked aubergine dip; spicy falafel and juicy fattoush; hot buttery pastries; comforting rice dishes and bean stews; classic kibbeh in all shapes and sizes; moreish milk puddings and fritters in scented syrup. The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Basan looks in detail at history and geography, customs and festivities, as well as local ingredients, and presents a mouth-watering selection of classic recipes, all beautifully photographed.