Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach turnovers (Fatayer bel-sabanegh) Meat pies (Sfeeha) Kibbeh tartare (vegan) Red pepper and walnut dip (Muhammara) Lebanese couscous (Moghrabieh) Red lentils and rice purée (Mujaddara Safra) Eggplant casserole with tomato, meat and yogurt sauce topping (Fattet al-makdoos) Meat loaf with potato slices (Kafta bel-saniyeh) Zucchini or cauliflower fritters Wings, Lebanese-style Fattoush salad Beet hummus (Mama dallou'a) Zaatar and tapénade bread Wheat berry and milk pudding (Amhiyet bel-haleeb) Sesame and pistachio cookies (Barazek) Lebanese semolina cheesecake (Knafeh) Baklava in a speedy ten-minute version! While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients. Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.

The "home" is a quintessentially quotidian topic, yet one at the center of global concerns: Consumption habits, aesthetic preferences, international trade, and state authority all influence the domestic sphere. For middle-class residents of late-nineteenth- and early-twentieth-century Beirut, these debates took on critical importance. As Beirut was reshaped into a modern city, legal codes and urban projects pressed at the home from without, and imported commodities and new consumption habits transformed it from within. Drawing from rich archives in Arabic, Ottoman, French, and English—from advertisements and catalogues to previously unstudied government documents—A Taste for Home places the middle-class home at the intersection of local and global transformations. Middle-class domesticity took form between changing urbanity, politicization of domesticity, and changing consumption patterns. Transcending class-based aesthetic theories and static notions of "Westernization" alike, this book illuminates the self-representations and the material realities of an emerging middle class. Toufoul Abou-Hodeib offers a cultural history of late Ottoman Beirut that is at once global in the widest sense of the term and local enough to enter the most private of spaces.

This is the Arabic-language edition of the acclaimed "Simply Lebanese". Ina'am Atalla introduces us to the exotic flavors and colors of Lebanese cuisine using an abundance of wholesome ingredients, combined with fresh herbs and subtle spices, to make delicious and healthy dishes.

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

Winner, Gourmand Best in the World (2015) Winner, Best Eastern European Cookbook in US (2014) Silver, Living Now Book Award, Ethnic Cookbooks category (2015) Winner, National Indie Excellence Award, International Cookbooks category (2016) Finalist of Best Book Awards, International Cookbooks category (2016) "...This amazing, extensive, and comprehensive compilation on this ancient culture and cuisine is a must for anyone interested in expanding their culinary repertoire.” — Sheilah Kaufman, Award-Winning Author of The Turkish Cookbook Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are waiting to be discovered. Welcome to Azerbaijan. In Pomegranates and Saffron, Feride Buyuran takes you on a delightful culinary journey through this beautiful land in the Caucasus, her birthplace. Explore over 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks, and desserts, all adapted for preparation in a Western kitchen. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make your adventure even more memorable. Featuring hundreds of stunning photographs of food, people, and landscapes throughout, this book lends a rare peek into the fascinating culture of Azerbaijan—colorful, rich, and diverse.

Originally published in hardcover in 2011.