The Food and Cooking of Lebanon Jordan and Syria: A vibrant cuisine explored in 150 classic recipes: authentic dishes shown step by step in 600 vivid photographs

About this book

The three countries that make up the Fertile Crescent Lebanon Syria and Jordan share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. An evocative introduction looks at the impact of history geography climate religion and festivities on the food and how these influences have created such varied dishes across the region. This beautiful book then presents a mouth-watering selection of classic regional recipes. Try classic mezze dishes and richly roasted meats and baked fish as well as spiced couscous and rice dishes. There are also less known but equally delicious recipes such as Armenian Jewelled Bulgur White Bean Puree with Feta and Olives Grilled Fish with dates and Braised Rabbit with Aubergines. With more than 600 photographs this book captures the essence of Lebanese Syrian and Jordanese cooking and offers you the chance to explore a rich and varied cuisine. Discover the rich and vibrant food and cooking of the area in the eastern Mediterranean known as the Fertile Crescent offering some of the most exquisite cuisines in the world Explores the varied elements of Lebanese Syrian and Jordanian eating traditions with an introduction covering the regions history and geography as well as information on the ingredients used in the recipes Classic dishes include a fabulous array of mezzes delicious sizzling main courses a rich variety of vegetable accompaniments and sweetmeats and desserts With more than 600 stunning and evocative photographs each recipe is explained with easy-tofollow step-by-step instructions and comes with a complete nutritional breakdown