Lebanon : Cooking the Foods of My Homeland

From James Beard Awardwinning author Anissa Helou, a vibrant and inviting look at the food of her home country, exploring the astonishing variety of local Lebanese cuisine

Though she has lived all over the world, Anissa Helou has her heart firmly in one place: Lebanon, her late mothers home country and the place she grew up. In her ninth book, Helou shares the beauty and diversity of the countrys regional cuisines, along with a deep look at its culinary history and culture.

While only half the size of New Jersey, Lebanon boasts an astounding variety in its cuisine, including classics like hommos or kibbeh, as well as lesser-known regional specialties. Spanning a breadth of dishes from flat breads and savory pastries, soups, dips, and salads to stuffed vegetables, fish, poultry, and grains, Lebanon represents Helous unique perspective on the most essentialand delightfuldishes from her homeland. Meatballs in lemony sauce, fava beans and lamb in yogurt, lentil risotto, and baked fish with Tripolitan tahini cilantro sauce are just a few of her chosen favorites among 165 recipes, along with delectable sweets, including sweet walnut triangles, aniseed fritters, semolina cream pastries, and tahini rice pudding.

Lebanon is animated by Helous warm and conversational voice, punctuated by her family stories as well as her reflections and encounters as she treks through Lebanon to discoverand rediscoverher home countrys rich and varied culinary traditions.