Lebanon: Cooking the Foods of My Homeland (Anissa Helou)

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Lebanon: Cooking the Foods of My Homeland (Anissa Helou)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

how to “make it fancy

organised by the flavours that define it – sour

Joris Vanhee will teach you how to work with the freshest chocolate

Is seafood high in protein

restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine

and the seductive promise of “wellness” have resulted in warping countless Americans’ relationship with healthy eating

encouraging them to lay claim to a city long characterized by anti-Latinx racism

Babka Cereal

not-too-sweet desserts

to Guyanese Pepperpot and Montserratian Fish Broth

Gather your family and friends for the ultimate communal dinner

which expertly blends seemingly disparate influences