LEBANON: A CULINARY CELEBRATION (HB)

An evocative journey though Lebanon with dazzling location photography, this book is full of fascinating insights, cultural history and over 160 sumptuous recipes, from colourful small plates and ivory dips to luscious stuffed vegetables as well as more elaborate preparations. Recipes include Sumac Aubergine Spread; Lemony Swiss Chard Soup; Cannellini Beans, Bulgur Wheat and Greens; Fish in Tahini Sauce; Shawarma and Lamb in Yoghurt Sauce; Baklawa and Date Pastries. Chef, teacher and author Anissa Helou is a pioneering advocate for Middle Eastern food in the west.