Lebanon

An evocative journey through Lebanon, this tome features more than 160 sumptuous recipes. Alongside award-winning author Anissa Helou's stories, memories and cultural insights, you'll find techniques and staple ingredients to make delicious recipes, including:

- MEZZE: Savoury Hand Pies, Sumac Aubergine Spread and Falafel
- SOUPS & STEWS: Lemony Swiss Chard Soup and Spinach, Fresh Coriander and Lamb Stew
- GRAINS & LEGUMES: Winter Tabbüleh and Cannellini Beans, Bulgur Wheat and Greens
- VEGETABLE DISHES & SALADS: Fava beans and Swiss Chard with Coriander and Stuffed Aubergine Fatteh
- FISH & POULTRY: Fish in Tahini Sauce and Roast Chicken with Rice and Nuts
- MEAT DISHES: Shawarma and Lamb in Yoghurt Sauce
- SWEETS: K'nafeh, Baklawa and Date Pastries

From colourful small plates to luscious stuffed vegetables, as well as elaborate dishes for impressing, this is a comprehensive collection of recipes that make up Lebanon's rich culinary tradition. This is the only book you will ever need on the country's cuisine.

Helou is a renowned chef, teacher, author and well-respected advocate for Middle Eastern food in the west. Her previous award-winning book, Feast, was chosen by the New Yorker as one of the 10 best cookbooks of the century so far.