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Bayrut: The Cookbook

Autor Hisham Assaad
en Limba Engleză Hardback – 27 oct 2021
A stunning, authentic, and evocative cookbook on the food of Beirut - heart of the Lebanon. With stunning food and travel photography, this cookbook explores the city with a troubled past but a huge and vibrant foodie reputation: Beirut, the capital of Lebanon. Perfectly poised between the Middle East and the Mediterranean, Lebanese food has never been so popular, but Beiruti food has a character all its own and this book sets out to prove it. There's no ignoring the turmoil the city has withstood, but it is also a place of untold culinary richness, of color and rebirth, and a vibrant spirit that refuses to hide. This book tells the story of its cuisine, featuring simple-to-make, evocative and delicious Beiruti recipes drawn from home kitchens, ferns (street ovens), kaak (purse-bread) vendors, and from the mezze cafs. Care has been taken to choose internationally available ingredients, so nothing is too difficult for the home cook to try.
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Specificații

ISBN-13: 9781925811698
ISBN-10: 1925811697
Pagini: 224
Ilustrații: 100 colour photographs
Dimensiuni: 213 x 261 x 27 mm
Greutate: 1.09 kg
Editura: Thames & Hudson
Colecția Smith Street Books

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A stunning, authentic, and evocative cookbook on the food of Beirut - heart of the Lebanon.

With stunning food and travel photography, this cookbook explores the city with a troubled past but a huge and vibrant foodie reputation: Beirut, the capital of Lebanon. Perfectly poised between the Middle East and the Mediterranean, Lebanese food has never been so popular, but Beiruti food has a character all its own and this book sets out to prove it.

There's no ignoring the turmoil the city has withstood, but it is also a place of untold culinary richness, of color and rebirth, and a vibrant spirit that refuses to hide. This book tells the story of its cuisine, featuring simple-to-make, evocative and delicious Beiruti recipes drawn from home kitchens, ferns (street ovens), kaak (purse-bread) vendors, and from the mezze cafs. Care has been taken to choose internationally available ingredients, so nothing is too difficult for the home cook to try.


Notă biografică

Hisham Assaad is a Lebanese chef, food stylist, graphic designer and photographer who regularly shares recipes and stories on his blog, cookin5m2 (which focuses on the challenges of cooking good food in a tiny home kitchen in Beirut). Raised in a food-loving family that came to Lebanon from Palestine in the 1940s, Hisham learned about Levantine food by watching his mother (a talented home cook) and father (a family butcher) in the kitchen from a young age. They bestowed the basics on him and he took it from there, building a culinary repertoire to satisfy his avid appetite for the food of his homeland. His work has featured in print and online magazines such as CulinaryBackstreets.com, Cuiz'in, Communicate, one8one and The Carton; he has cooked live on Lebanese television and featured on MBS Radio. He also works as a guide on boutique food tours of Beirut and the surrounding countryside for Taste Lebanon and is a frequent guest chef at local restaurants and festivals. He lives in Dbayeh on the outskirts of Beirut. This is his first book.