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The Lebanese Heritage Cookbook

The Lebanese Heritage Cookbook

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The Lebanese Heritage Cookbook

Lunghezza:
223 pagine
30 minuti
Editore:
Pubblicato:
Feb 15, 2012
ISBN:
9781468551259
Formato:
Libro

Descrizione

There is no spectacle on earth more beautiful and appealing than that of a woman in the act of cooking for those she loves.

Lou lives and breathes Lebanese cooking! Her home is permeated with the fragrances of the culturally refined Lebanese dishes she prepares from her heritage. What a great neighbor Lou made! Her cookbook will be treasured by all cooks, and make elegant family gifts. A. S. R. Indiana

This cookbook would have saved me hundreds of dollars in phone calls to aunts for advice on cooking Lebanese Food. A must have for all those who love the healthy food of the Middle East. Donna A. Shalala, Office of the President, Miami University

Knowing Lou for 30 years, I have tasted many of her recipes for Lebanese food. Her tabouli, stuffed grape leaves, and other recipes are delicious and better than most Lebanese restaurants. This is a winner. Dr. Elaine Wangberg-Menchaca, Graduate Dean and V.P. Research (ret.), California State University

Over the years I have tasted Louises Lebanese cooking and I am delighted to say her food and recipes are the best. Maybe it is due to all the love she puts into her creations.
Sandra Ramsey-Lines, Forensic Document Examiner
Editore:
Pubblicato:
Feb 15, 2012
ISBN:
9781468551259
Formato:
Libro

Informazioni sull'autore

Louise Stelma has been documenting the often unwritten and sometimes secret recipes of her Lebanese parents and ancestors for decades. When she’s not preserving the culinary delights of Lebanese food, she tends to her human resources consulting business, Office Management Solutions. She ventured into human resource management more than 20 years ago, and since then, she’s also devoted much of her time to teaching industry-related courses at various universities. Louise lives in Nashville, Tennessee.


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The Lebanese Heritage Cookbook - Louise Stelma

1-800-839-8640

© 2012 by Louise Stelma. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

First published by AuthorHouse 02/07/2012

ISBN: 978-1-4685-5127-3 (sc)

ISBN: 978-1-4685-5126-6 (hc)

ISBN: 978-1-4685-5125-9 (ebk)

Library of Congress Control Number: 2012902554

Printed in the United States of America

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

This book is printed on acid-free paper.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Illustrations Susan Richardson

Artistry, Sunshine Promotions Pat Hansen

Printing by Twyla Lambert Clark, Lithographics, Inc., Nashville, TN

Book Design by Laura Deleot, Crookston Design

www.crookstondesign.com

Louise Stelma

P.O. Box 110850

Nashville, TN 37222

lou.stelma@yahoo.com

CONTENTS

preface

dedication

introduction

appetizers

CAULIFLOWER DIP

CHEESE

CHIC PEA DIP

DANDELION, COOKED

EGGPLANT APPETIZER

EGGPLANT DIP

FAVA BEAN DIP

LIVER WITH ONIONS

MEAT PIES

OLIVES, SEASONED

SPINACH PIES

TURNIPS, PICKLED

YOGURT CHEESE SPREAD

Notes

main dishes

CABBAGE ROLLS

CHEESE SOUP

CHICKEN ROAST

EGGPLANT STUFFED

EGGS FRIED IN OIL

EGGS WITH TOMATOES

EGGS WITH ZUCCHINI

FISH, BAKED

HOW TO PRESERVE GRAPE LEAVES

GRAPE LEAVES, STUFFED

GREEN PEPPERS, STUFFED

GREEN BEAN STEW

LAMB CASINGS STUFFED

LAMB AND CRACKED WHEAT

LAMB AND CRACKED WHEAT STUFFED(kibbeh balls)

LAMB MARINATED

LAMB MEAT PIES IN COOKED YOGURT

LAMB ROAST

LAMB WITH STUFFING

LAMB RENDERED

LAMB AND EGGS

LAMB AND DRIED CHEESE

LAMB WITH WHEAT AND

TOMATOES (awarma bil banadoora)

LAMB SHANKS WITH CRACKED WHEAT

LAMB SHANK STEW

LAMB SKEWERED

LAMB AND VEGETABLE SOUP

LAMB AND YOGURT SOUP

LENTILS AND RICE

LENTILS AND RICE SOUP

LIVER FRIED

OKRA STEW

OMELET

OMELET WITH TARATOOR SAUCE

PANCAKES

PEAS AND LAMB

POTATO SALAD

RICE AND LAMB

RICE PILAF

SPAGHETTI

TRIPE STUFFED

VEGETABLE STEW

ZUCCHINI SOUP

ZUCCHINI STUFFED

salads

BREAD & VEGETABLE SALAD

CABBAGE SALAD

DANDELION SALAD

EGGPLANT SALAD

ENDIVE SALAD

PARSLEY AND WHEAT SALAD

PARSLEY & WHEAT SALAD HOT

SPINACH SALAD

VEGETABLE SALAD

Notes

desserts

ANISETTE COOKIES

BREAKFAST PASTRY

CARROT CAKE

CREAM OF WHEAT PASTRY

DATE COOKIES

DATES STUFFED

DOUGHNUTS

FARINA ALMOND CAKES

FARINA CAKE

FIG PRESERVES

LEBANESE CAKE

NUT-FILLED COOKIES

PASTRY STUFFED WITH WALNUTS

RICE PUDDING

SHREDDED WHEAT PASTRY

STRUDEL PASTRY

STRUDEL PASTRY FINGERS

SUGAR COOKIES

WHEAT DESSERT

Notes

miscellaneous & basic recipes

BREAD

BUTTER, RENDERED

COFFEE

DOUGH

SESAME SAUCE

SESAME SPREAD

SIMPLE SYRUP

YOGURT

YOGURT, COOKED

Notes

preface

    As a first generation American born of Lebanese Heritage, I have been privileged by the author of this book to introduce to you throughout these pages the artistic and palatable foods of our Lebanese heritage.

    At the turn of the century (actually in the 1890’s) immigration from Lebanon to America began with these immigrants bringing with them old world recipes, not in the form of cookbooks, but by the teachings from mother to daughter, and cooking in the Ladies Society in churches, generation after generation.

    Lebanese cookery is more than just a gourmet’s delight in countries such as Lebanon, Syria, Egypt, Saudi Arabia, or other countries in the Middle East… it is legend, a feast or a festival. Even before biblical days when one went to visit a friend of Lebanese Heritage immediately, they were greeted with a

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