Lebanese Food.Lebanese Food Cassie Maroun-Paladin, author; John Peacock, photographer New Holland Publishers c/o Sterling Publishing Company 387 Park Avenue South, New York, NY 10016-8810 1845371879 $35.95 1-800-805-5489 Featuring gorgeous full-color photography, Lebanese Food offers a medley of over 180 traditional recipes featuring the rich taste of Lebanese cooking. From Lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. Probably indigenous to SW Asia, and known to have been used as early as the Bronze Age, the lentil was introduced to Greece and Egypt before biblical times and was one of the first food plants cultivated in Europe. Soup with Spinach to Green Bean Stew with Lamb, Bread Salad, Lovers' Shortbread, Melon Seed Mead and more, the recipes are simple to prepare and capture the exotic Mediterranean atmosphere with easy-to- acquire ingredients. A superb addition to any cookbook collection of flavorful flavorful - flavour regional cuisine. |
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