“The food of Lebanon, Syria and Jordan takes me on a journey - a dip into history and scoot through modern life – as every dish has a connection to stories and passion, old traditions and new. Visiting this region is never dull as life unfolds before your eyes with chaos in the noisy streets, colour in the busy markets, and a feast of flavour wherever you go. If there is one thing that can unite communities it is food: the garlicky hummus and tangy smoked aubergine dip; spicy falafel and juicy fattoush; hot buttery pastries that melt in the mouth; comforting rice dishes and bean stews; classic kibbeh in all shapes and sizes; and moreish milk puddings and fritters in scented syrup. There are Muslim feasts and Christian celebrations, Jewish and Armenian traditions, Palestinian communities and Arab heritage – there's a little bit of everything under this vast culinary roof.”

The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Basan looks in detail at the history and geography, the customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, all beautifully photographed.

About The Author

Ghillie Basan

Writer, broadcaster, and food anthropologist, Ghillie Basan has worked in different parts of the world as an English teacher, ski instructor, cookery writer, restaurant critic and journalist. With a degree in Social Anthropology and a Cordon Bleu Diploma, her interest in and research into different culinary cultures has culminated in many books, some of which have been nominated for the Glenfiddich, Guild of Food Writers, and the Cordon Bleu World Food Media Awards. They have also appeared regularly in the 'Best of the Best' and 'Top 50' lists; and she has been described as one of the 'finest writers on Middle Eastern food'. Her food and travel articles have appeared in the Sunday Times, Sunday Herald, Daily Telegraph, Sunday Tribune, Press & Journal, BBC Good Food Magazine, Diet & Nutrition USA, and various Middle Eastern and internet magazines, and she is one of the presenters on BBC Radio Scotland's Kitchen Cafe. Special images by Moroccan resident and traveler-photographer Alice Morrison are also featured.

Product Details

Publisher: Lorenz Books (December 7, 2020)
Length: 368 pages
ISBN13: 9780754834694

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Raves and Reviews

Food writer Ba?an... explores the cuisine of the Fertile Crescent in this eye-opening collection. An expansive introduction charts the culinary history of the region, with ingredients being as varied as the terrain and running the gamut from lamb to mackerel and sumac to saffron. A chapter of small dishes features Lebanese hummus with orange, and tartare balls prepared with a variety of spices that bring heat to raw meat. Rice, bulgur, and other grains are the foundation for numerous treats such as bulgur with fruit and nuts, while a myriad of stews include a Jordanian fish stew with tamarind, as well as a lamb and plum stew. For the daring, there are spicy pigeons with olives, or lamb's liver with pomegranate molasses, while readers with a sweet tooth will want to try a semolina pudding topped with banana and nuts, called Nights of Lebanon. Photographer Jon Whitaker's photos make the pages pop with images of bright vegetables and golden brown breads. This is a no-brainer for any home cook interested in bringing the region's flavors to the dinner table

– Publishers Weekly, Publishers Weekly

Foreign travel. That's something we aren't ‘allowed' at the moment, so I thought it appropriate to offer you a virtual visit to Lebanon – by way of a lovely new cookbook that's just been published in time for Christmas. Written by acclaimed writer, broadcaster and food anthropologist Ghillie Basan, The Lebanese Cookbook is published by Lorenz Books for a hardback to me that takes you, the reader, out of our current locked down lives. It will take you on a journey with the food of Lebanon, Syria and Jordan; it dips into history as well as modern life. The book will also make a memorable Christmas present for any foodie.According to Ghillie “If there is one thing that can unite communities it is food: There are Muslim feasts and Christian celebrations, Jewish and Armenian traditions, Palestinian communities and Arab heritage – there's a little bit of everything under this vast culinary roof.” The culmination of years of research, this fascinating book also looks in detail at the history and geography, the customs and festivities, as well as all the local ingredients. It presents a mouth-watering selection of classic recipes, all beautifully photographed. It is certainly the next best thing to a foreign trip at the moment!

– Alison Jee, Women Talking