Feast of Lebanese-Style Home Cooking
SynopsisPlot
This cookbook covers everything from a wide range of mezze—small dishes, including salads, dips, and hot dishes—to grills and barbecues to spectacular recipes for soups, breads, pastries, beverages, and desserts, while ensuring that each dish uses readily available ingredients and basic kitchen equipment. Featuring the striking food photography of award-winning baker Dan Lepard, which accompanies each recipe, A Feast of Lebanese-Style Home Cooking is a culinary celebration that satisfies readers’ yen for delicious, stylish, and simple recipes—perfect for fans of Jerusalem and Ottolenghi.
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About this book
Feast of Lebanese-Style Home Cooking is a cookbook by Tony Kitous and Dan Lepard that gathers around 80 recipes drawn from the home cooking traditions of Lebanon. The book covers mezze, the collection of small dishes such as salads, dips, and warm plates that often form the centerpiece of a Lebanese meal. It also includes recipes for grills, barbecues, soups, breads, pastries, drinks, and desserts. The authors designed each recipe to work with ingredients and kitchen tools that are widely available outside Lebanon.
Tony Kitous, known for bringing North African and Middle Eastern flavors to London through his restaurant work, pairs here with Dan Lepard, a baker and food photographer. Lepard's photography accompanies every recipe in the book, showing each finished dish in detail. The approach leans practical: rather than calling for hard-to-find spices or specialized equipment, the recipes aim to bring Lebanese-style cooking within reach of a general home kitchen.
Lebanese cuisine relies heavily on fresh vegetables, grains, olive oil, herbs like parsley and mint, and dairy products such as labneh, a strained yogurt. These staple ingredients appear throughout the book and connect its recipes to a broader Eastern Mediterranean food tradition.
