LEBANESE COOKBOOK (LORENZ)

The food of Lebanon, Syria and Jordan encompasses garlicky hummus and tangy smoked aubergine dip; spicy falafel and juicy fattoush; hot buttery pastries; comforting rice dishes and bean stews; classic kibbeh in all shapes and sizes; moreish milk puddings and fritters in scented syrup. The culmination of years of research, this evocative volume looks in detail at history and geography, customs and festivities, as well as local ingredients, and presents a mouth-watering selection of classic recipes, all beautifully photographed. Ghillie Basan is a Scottish-based food and travel writer.