In recent years, Lebanese cuisine has become extremely familiar in Western countries. The traditional dishes of the Middle East are internationally renowned. The most popular foods, such as yoghurt (laban), Kibbee balls, tabouleh, baklawa, grape leaf rools, pita bread (kimaj), chick-pea dip (hummus), and many more, are available as take-outs from restaurants, deli counters in supermarkets, and Middle Eastern or Greek speciality food stores. Progress has allowed us to purchase ingredients in jars, cans, or boxes for immediate use. This eliminates many of the tedious tasks of preparation our mothers and grandmothers had before. Cooking is Janet's passion. With a heartfelt 'Ahlan Wa Sahlan', she welcomes her guests and makes them feel comfortable and relaxed. She especially loves to share her Lebanese heritage through her cooking. It's a toss-up who has the most enjoyment, the cook or the guests.
As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.
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.
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.
This book offers a different take on the early history of Warner Bros., the studio renowned for introducing talking pictures and developing the gangster film and backstage musical comedy. The focus here is on the studio’s sustained commitment to produce films based on stage plays. This led to the creation of a stock company of talented actors, to the introduction of sound cinema, to the recruitment of leading Broadway stars such as John Barrymore and George Arliss and to films as diverse as The Gold Diggers (1923), The Marriage Circle (1924), Beau Brummel (1924), Disraeli (1929), Lilly Turner (1933), The Petrified Forest (1936) and The Private Lives of Elizabeth and Essex (1939). Even the most crippling effects of the Depression in 1933 did not prevent Warners’ production of films based on stage plays, many being transformed into star vehicles for the likes of Ruth Chatterton, Leslie Howard and Bette Davis.
The Original Lebanese Cookbook was the first authentic and comprehensive book of Lebanese cookery ever published outside of Lebanon. The cookbook is a traditional and authentic collection of 150 Lebanese recipes passed down from mother to daughter for generations, with popular favorites such as Kibbi, Tabbouleh, Hoummus and Baba Ghannouj and other delicious dishes including a generous selection of meat-free and dairy-free meals. The Original Lebanese Cookbook is more than just a cookbook. It contains a complete description of the country and Lebanese way of life, the customs and manner of eating, and sample menus.
How old is Ethiopian cuisine and the unique way of eating it? Ethiopians proudly say their cuisine goes back 3,000 to 5,000 years. Archaeologists and historians now believe it emerged in the first millennium A.D. in Aksum, an ancient kingdom that occupied whats now the northern region of Ethiopia and the southern region of neighboring Eritrea. But regardless of when Ethiopians began to eat spicy wots atop the spongy flatbread injera, or when they first drank the intoxicating honey wine called tej, their cuisine remains unique in the world. Mesob Across America: Ethiopian Food in the U.S.A. brings together what respected scholars and passionate Ethiopians know and believe about this delectable cuisine. From the ingredients of the Ethiopian kitchen the foods, the spices, and the ways of combining them to a close-up look at the cuisines history and culture, Mesob Across America is both comprehensive and anecdotal. Explore the history of how restaurant communities emerged in the U.S., and visit them as they exist today. Learn how to prepare a five-course Ethiopian meal, including homemade tej. And solve the mystery of when Ethiopian food made its debut in America which was not when most Ethiopians think it did.
The World's Major Languages features over 50 of the world's languages and language families. This revised edition includes updated bibliographies for each chapter and up-to-date census figures. The featured languages have been chosen based on the number of speakers, their role as official languages and their cultural and historical importance. Each language is looked at in depth, and the chapters provide information on both grammatical features and on salient features of the language's history and cultural role. The World’s Major Languages is an accessible and essential reference work for linguists.
