Book Size: 7" x 10"
Pages: 212
Format: Paperback
ISBN: 9781566563277
Imprint: Interlink Books
Edition: 1
Illustrations: full color photos
Category: CookbooksSecrets of Healthy Middle Eastern Cuisine
$ 19.95“The author is a Syrian-American, an accomplished chef trained both at her mother’s knee and at culinary schools in Florence and Paris, and a nutritionist. Many of the 150 recipes in this compilation are familiar, but they have been re-engineered to be even healthier than we now know Levantine cuisine to be, using less fat and containing less cholesterol without reducing flavor.” —Aramco World
About this book
The eastern Mediterranean countries of the Levant - Lebanon, Jordan, Palestine and Syria - share a love of toothsome breads and grains, fresh fruits and vegetables, fish plucked from the sea, and ripe olives from hillside groves. Meat is used sparingly; aromatic olive oil supplants butter. But reducing these cholesterol-laden foods does not leave the Levantine palate lacking for taste - their absence allows the subtle flavors of herbs and spices to shine. This is the secret of the deliciously healthful diet that eastern Mediterranean cooks have long understood, and that the West is just beginning to appreciate.
In Secrets of Healthy Middle Eastern Cuisine, Sanaa Abourezk recasts traditional savory Levantine recipes with the eye of an accomplished chef and nutritionist. The 150 recipes range from appetizers to desserts and include nutritional breakdowns. The author also explains the Mediterranean food pyramid, advises on spice shopping, and intrigues with evocative tales of Levantine life and lore. The resulting cookbook is a colorful bazaar of mouth-watering, healthful recipes, where both ancient and modern culinary secrets are revealed.
About the author
Sanaa Abourezk trained at the Masha Innocenti Cooking School in Florence and the Cordon Bleu Baking School in Paris. She is a food writer, and has also worked as a nutritionist in South Dakota, where she now lives.
Reviews
“The author is a Syrian-American, an accomplished chef trained both at her mother’s knee and at culinary schools in Florence and Paris, and a nutritionist. Many of the 150 recipes in this compilation are familiar, but they have been re-engineered to be even healthier than we now know Levantine cuisine to be, using less fat and containing less cholesterol without reducing flavor.” — Aramco World
