Taste of Beirut, by Joumana Accad. Health Communications, Inc., 2014

This cookbook is incredibly thorough. Lebanese cooking uses a number of ingredients and techniques that are not commonly used in American kitchens, but Accad demystifies

them all, making them do-able fast enough to suit today’s busy life style.

After introducing all the new ingredients, the author starts by showing how to make ahead many of the staples of the Lebanese kitchen: garlic paste, citrus-tahini sauce, bread doughs, meat stuffings, and other sauces. These things can be frozen and pulled from the fridge as needed. From there she launches into regular cookbook format; breads, soups, salads, dips, main courses, sides, and desserts. While I have not yet had a chance to make any of the recipes, I have read through many of them and found them easy to follow and delicious sounding. I really can’t wait to try some of them!




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