The book is divided into five sections. There is also a menu section at the end of the book.
Bright: Hibiscus, Pomegranate Molasses, Preserved Lemons, Sumac, Pickled Vegetables
Savory: Feta Cheese, Nigella, Za’Atar Olives, Mint
Spiced: Harissa, Ras El Hanout, BerBere, Shawarma Spices, Aleppo Pepper, Urfa Pepper
Nutty: Pistachios, Tahini, Basmati Rice, Mastic, Dried Beans, Pine Nuts, Dukkah
Sweet: Natural Flower Waters, Dried Fruit, Date Syrup, Honey, Halvah, Mahlab
Each of the sections covers drinks & starters, salads & sides, entrees, and sweets. The photography in the book is beautifully done. There are also photos that show the history of the family store, Shadi Importing Co. I have been trying a couple of recipes at a time. Most of the ingredients are readily available. I think my favorites are blueberry melon salsa, and spicy escarole and beans., easy meat filling, and sweet and spicy nut brittle. The spices are good, but I learned that a little goes a long way. This book is excellent for anyone that wants to learn Lebanese cooking.
