“Despite the dislocation caused by its civil war, Lebanon has managed to nurture its justly admired culinary traditions. Among these institutions are the city’s bakeries, each unique to its neighborhood and serving deliciously fragrant breads and pastries. Massaad’s book celebrates these bakeries and teaches how to replicate their products in a contemporary American kitchen. Specifically, man’oushe refers to breakfast bread, a disc of flat bread perfumed with sesame and wild thyme. Working from just several basic yeast doughs, Massaad shows how to form and bake a host of Lebanese breads and meat pies. A reasonably adept home baker will find Massaad’s recipes easy to follow… The book’s full-color photographs bring into focus not just the foods but also the lively characters who constitute a remarkably diverse nation.” — Booklist

“Man’oushe is the definitive guide to baking the namesake flatbread. It is organized by topping, with chapters on za’atar, wild thyme, as well as ones on sweet renditions like chocolate and halawa.” — Felicia Campbell, Saveur

“Documenting traditions, recipes and rituals ensures their survival; it is vital work. Barbara Massaad’s beautiful new book goes to the heart of Lebanese life. She is a writer and photographer, but above all she is a custodian of a wonderfully rich culture.” — Alice Waters

“I loved Barbara Massaad’s Man’oushe, she opens up the world of Lebanese gastronomy in a unique way, connecting it to Lebanese culture while providing wonderful mouth-watering recipes. I couldn’t ask for more.” — Paula Wolfert