The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan

Food writer Bhașan (The Modern Tagine Cookbook) explores the cuisine of the Fertile Crescent in this eye-opening collection. An expansive introduction charts the culinary history of the region, with ingredients being as varied as the terrain and running the gamut from lamb to mackerel and sumac to saffron. A chapter of small dishes features Lebanese hummus with orange, and tartare balls prepared with a variety of spices that bring heat to raw meat. Rice, bulgur, and other grains are the foundation for numerous treats such as bulgur with fruit and nuts, while a myriad of stews include a Jordanian fish stew with tamarind, as well as a lamb and plum stew. For the daring, there are spicy pigeons with olives, or lamb’s liver with pomegranate molasses, while readers with a sweet tooth will want to try a semolina pudding topped with banana and nuts, called Nights of Lebanon. Photographer Jon Whitaker’s photos make the pages pop with images of bright vegetables and golden brown breads. This is a no-brainer for any home cook interested in bringing the region’s flavors to the dinner table. (Dec.)