The strong influence of Arab cooking and a host of European culinary styles combine to produce the range of dishes that constitute Lebanese cuisine. This book provides a comprehensive introduction to the cuisine, discussing Lebanese ingredients and their uses, as well as local specialities. The recipes range from the quick and simple, to the more complex and exotic, providing a range of soups, salads, starters, main dishes, side dishes and desserts.
- ISBN10 1850769974
- ISBN13 9781850769972
- Publish Date 25 September 1998
- Publish Status Transferred
- Out of Print 10 October 2005
- Publish Country GB
- Imprint Apple Press
- Format Paperback
- Pages 128
- Language English