Maureen Abood's authoritative cookbook celebrates the delicious baked goods of Lebanon with traditional recipes and modern innovations. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa and even Baklawa Cheesecake. Delight in Mocha Cardamom Snack Cakes, Turmeric Tea Cake or Pomegranate Mousse Cake with Lime Icing. Enjoy Fig Crescents, Raspberry Rose Water Macarons and Glazed Ka'ak Shortbread. For something savoury, tuck into Kale and Feta Fatayer, Muhammara Manakeesh and Za'atar Croissants.
Learn how to simplify and streamline, with time-saving tips for preparing baklawa and how to make saj bread without a dome oven. Gorgeous food photography highlights the warmth of Abood's kitchen and helpful process shots guide you, step by step, through tricky techniques. Recipe variations include vegan and nut-free options, and a helpful glossary and pronunciation guide rounds out this mouthwatering collection.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
more than 100 photographs
Maße
Höhe: 262 mm
Breite: 211 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-1-68268-898-4 (9781682688984)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Maureen Abood is the author of Rose Water & Orange Blossoms, a Michigan Notable Book and an IACP finalist for Best International Cookbook. A second-generation Lebanese American, food educator, writer, and recipe developer, she lives in Harbor Springs and East Lansing, Michigan.
