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Published: 9/2/2014
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…

A couple of years ago I visited a local mosque. We were served a delicious meal and I have been looking for authentic recipes. This book has many of the items we had for lunch that day. The book is organized into the following chapters.

 

Chapter 1: The Lebanese Larder

Breads, Grains, Pasta and Rice

Pastes, Pastries, Seasonings, Spice Mixes, and Sweeteners

 

Chapter 2: Basics in the Lebanese Kitchen

 

Chapter 3: Breads, Breakfast, and Brunch

 

Chapter 4: Sandwiches and Soups

 

Chapter 5: Mezzes: Dips, Finger Foods, Salads, and Sides

 

Chapter 6: Main Courses

Meals in a Jiffy

Stews and Stuffed Veggies

Rice, Grains, Pasta, and Legumes

Kibbeh

Seafood Dishes

 

Chapter7: Desserts

 

It is hard to say which is my favorite chapter. I love falafel, the meat pies and baklava. I am making the lamb chops with sweet potatoes this weekend. I cannot wait to try the red velvet pudding. If you are interested in regional cooking, you should consider this book.

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