Taste of Beirut

"A culinary masterpiece of authentic dishes from the Mediterranean and Middle East."

Firstly, a big thank you to the Publisher via NetGalley for allowing me access to a digital review copy of 'A Taste of Beirut' by Joumana Accad. Although this absolutely has got to be bought in hard copy to appreciate fully, the digital copy was a welcome tease taster.

The recipes are divided into sections including, breads, breakfast, sandwiches, soups, mezzo delights, main dishes, pastries and drinks. All the recipes have easy to follow instructions making them attractive to a beginner to Middle Eastern cuisine as well as the novice.

Joumana has created a stunning debut cookbook with over 150 fabulous recipes inspired by her grandmother, 'Teta' on how to recreate authentic, mouth watering Lebanese dishes. The photographs took me right back to when I lived in the Middle East and experienced the fantastic Lebanese pastries and Lebanese bread.

This is a definite 'must have', hard copy cookery book to add to my collection and I highly recommend it. I can't wait to get making my own fresh bread and make more use the fragrant sumac my friend gave me as a leaving present !

Joumana Accad is the creator of the blog 'TasteOfBeirut.com' which features Lebanese recipes for home cooking.

The cookbook “Taste of Beirut” was gifted to me by HCI Books and it was my first introduction to Lebanese Cooking and Lebanese Culture. To call this a cookbook would be an understatement, I was immediately transported to the culinary world of Lebanon by the photographs, stories, and recipes.

This cookbook moved me in ways that other cookbooks have never moved me before. Taste of Beirut is a love story of history, culture, and food simply blossoming chapter after chapter, after chapter. The passion for the food, culture, and people left me with the deep desire to whip out my passport and take a trip across the world. More importantly, this book was like my personal tour guide not only in the Lebanese kitchen but in the Lebanese way of life. Did you know that pita bread is served with every meal in Lebanon? Did you know that yogurt is not just a breakfast food? Yogurt is an essential component in the Lebanese kitchen, and is sometimes cooked as a stew or soup, or use as a side dish.

The recipes in this cookbook were easy to follow and I personally tried four (4) recipes, each taking me less than 45 minutes from start to finish. I was blown away with the simple everyday ingredients that were easily accessible from my farmer’s market. The first recipe I tried from this cookbook was a breakfast dish called “Beyd Bel-Banadoora (Eggs Poached in Tomato Stew)” and it was delicious. The second recipe I tried from this cookbook was from the Sandwiches and Soup Chapter called “AroossLabneh (Yogurt Cheese and Veggie Roll-Ups)” and the third recipe from the same chapter “Kafta Sandwich” both sandwiches definitely left me wanting more. The fourth recipe was of course, a dessert, Uwaymate (Sweet Fritters), I don’t know what gave more pleasure, making them or eating them.

This cookbook is a definite must have, but I wouldn’t leave it in the kitchen, this cookbook has earned its place on the coffee table.

Oh boy, only one word to describe this book: hungry.

That's what reading the simple recipes and looking at those gorgeous food porn pics will do to you.

And right after your stomach growls at you, you will run to the store and get some ingredients that you don't have in the house yet. And before you even put your groceries away, you are flipping through this book, trying to decide what to try first.

At least that's what it did to me. I've only tried a couple of the recipes so far, and they are delicious. Easy to follow instructions, limited number of ingredients, easy to make: perfect meals.

The book starts with a brief background of the author's childhood in Lebanon and her efforts to mesh her background with her adult life in America. She then explains details about food and attitude towards food in her native country and provides ideas for how to prepare authentic Lebanese food in less that an hour, by doing things like sautéing onions in olive oil and freezing them for fast use.

I was especially interested in the spices and primary flavors of Lebanese food, which she made very simple. This is something I've been looking for in cookbooks; how to achieve the flavor of the country with use of spices that are common in ethnic foods.

The detailed information about different grains and how to prepare them was very enlightening and presented in an east to follow style. I was particularly interested in learning about Mahlab (Orchid powder), and decided that I must source some.

The book had me basking in thoughts of fragrant spices, floral waters and nutty tahini long before I got to the recipes!

The recipes themselves cover a vast array of interesting sounding food, including soups, finger foods, salads, main courses, sides, stews and desserts. A lot is done with nuts, both as a protein substitute and in desserts. Apparently in Lebannon, meat is only eaten once a week so many of the recipes are vegetarian or use a little fat of the lamb or sheep to add protein and flavor.

Eating customs and especially the use of pita bread are explained as well as what to find in a typical Lebanese larder. The book finishes with a comprehensive glossary and an index, so that everything is easy to find.

Overall an excellent book for learning all about food of a specific country and one I will enjoy trying out recipes from very soon.

A really wonderul approach to the Lebanese cuisine. 300 typical recipes accompanied by tasteful pictures which make you want to taste immediately. The structure of the book is clear and easy to understand. The instructions can be followed easily and the useful hints explaning different types of ingredients help to get a deeper insight in the Lebanese way of eating. A great variety of food and meals offers interesting recipes for every reader.

"The rhythms of life in Lebanon were unhurried, meaningful, and steeped in tradition. Food - both the preparation and the consumption - was a celebration of life, something to be savored and enjoyed. The ingredients were always fresh, the vegetables in season, and meat was eaten only once a week or on special occasions" - Joumana Accad

I love eating international cuisines, but rarely do I feel confident with testing out exciting flavors in my own kitchen. Taste of Beirut by Joumana Accad, though, makes the delicious flavors of Lebanon a realistic option for any night of the week. With a wealth of insight regarding Lebanese cuisine (i.e. incorporate olives into every meal and lemons are used daily), and a diverse selection of delicious recipes, this book is an absolute treasure. The beautiful pictures and clear descriptions truly bring the flavors of Beirut to life.

With recipes like Mint Pesto, Pine Nut Sauce, Turnip Pickles, and Walnut Sauce, there are delicious traditional sauces to enhance any recipe. Other options like Fava Bean Soup, Falafel Sandwich, Lentil Soup with Swiss Chard, Swiss Chard Stalks Dip, and Red Lentil and Pumpkin Dip are absolutely delicious. Red Pepper Hummus, and Baba Ghanouj are absolutely tempting!

Enjoy the recipe below to help you get a Taste of Beirut, and then explore the other recipes to make dinner even more exciting!

Spice Pudding (Meghli)

1 cup rice flour

8 cups water

2 cups granulated sugar

1 tablespoon ground caraway

1 tablespoon cinnamon

1 1/2 teaspoon ground anise

Garnishes: grated coconut, pine nuts, walnuts, pistachios, almonds

(the nuts need to be soaked in water for 1 hour and drained before using)

1. Soak the flour in 4 cups of water for 2 hours (or longer) before marking the pudding.

2. Add the sugar, caraway, cinnamon, and anise to the remaining water in a heavy-bottomed saucepan over medium heat and bring to a simmer.

3. Pour the flour and water over the spiced water. Bring to a boil over medium heat. Reduce the heat and stir to dissolve. Stir ever couple of minutes, until the pudding thickens, about 45 minutes to 1 hour.

4. Transfer to a large platter or individual serving bowls. Garnish with the grated coconut and top with scattered nuts. Store in the fridge and serve cold. The pudding can be stored for a week in the fridge.

Ever since a friend from Lebanon cooked some Lebanese dishes for me years ago, I have been intrigued by their food. This is the first Lebanese cookbook that I have seen and it is simple with nice photographs and easy to follow recipes. The additional notes are very helpful as well. I look forward to making some of these dishes for my family. I received this book free to review from Netgalley.

It is evident that the author has a deep passion for cooking and for her family's homeland. I enjoyed reading about the culture of Lebanon and learned quite a bit about various foods, meals and traditions. There are beautiful photos that really entice your taste buds. The recipes seem easy enough to follow and I personally made two dishes.

While I love foods from other cultures I never thought that some of the recipes could be so easy. The background that is provided is a wonderful addition, as well as, the do's and don'ts, the basic terminology and staples of Lebanese cooking is so easily explained and explored which makes this cookbook wonderful to experience. This is a great cookbook that does not need exotic spices or anything fancy but the food is full of life nonetheless. The photographs are absolutely wonderful and the comments with each recipe are great too. There is something for everyone in this cookbook.

I fear it'll sound like a terrible worn-out cliché when I say that this isn't just a cookbook but a love-letter to Lebanese food but it really is. Many of the recipes are introduced by a short text that talks about the author's memories connected to that food or explain more generally on which occasions it is eaten.
The recipes in general are very great and diverse: you will find things that are quick to make and stuff that needs to be prepared a day beforehand, recipes with meat/fish and (quite a lot) of vegetarian ones and even though it is of course a book that deals with exotic cuisine many recipes have ingredients that are relatively easy to get. Those that need more exotic ingredients come with suggestions from the author where to get them (though that might only help you if you're in the US) and occasionally with what it could be replaced.
One small drawback is that you need quite a well equipped kitchen. Several recipes require meat-grinders, food-processors etc. which not everybody might have at hand.
Still: if you can read this book without getting incredibly hungry you must have lost all your taste-buds.

Well-written recipes and something that I look forward to purchasing in physical copy, this is a great set of recipes. Authentic and well-explained, it's great to have for a reference.

What carries a cooking blog into a successful cookbook? Reliable recipes and the personality of the author/blogger. Taste of Beirut has both.

Lebanese food is like no other - even though there are common themes in Middle Eastern food and even some commonalities with Persian food, Lebanon is distinct. The sweets are more refined and some of the stews more interesting.

I've been following Joumana Accad's blog for a few years now, and made a few of the recipes on it. In both places she gives practical reliable recipes for home-style Lebanese food, including some of the standard sauces and ingredients. Her cilantro pesto is useful in other contexts, too.

I've had success with her okra stew, her fattoush, her ka'ak, and her za'atar pita. Also a couple of the mezze snacks. Easy to follow, which helps.

This book was everything that I hope for from a cookbook designed to introduce an ethnic cuisine. There were recipes, explanations, family stories, and comments on how different regions prepare the same dishes. I especially enjoyed reading the author's family stories and food traditions - it made the recipes come alive.

I love cooking and, having recently returned from a trip to the Middle East, was particularly interested in this book. I am delighted that it fulfills my expectations, in authenticity, recipe and ingredients. I cannot wait to have a go.

The first chapter is really simple - salad dressing for everyday use (p27) is a basic vinaigrette. Saying that, there are so many delicious recipes - I love this book and it delivers on every aspect that I want.

However, there are two minor issues/points: recipe for citrus-tahini sauce (p27) requires specific quantities of no less than six different types of citrus, without giving any indication of roughly how many fruits this equates to (annoying); and it refers to Za'atar, a herb blend containing thyme, sesame and sumac, yet does not give any other detail apart from buying Za'atar at specialist stores. I would appreciate a rough ratio of how to make this spice blend, or an equivalent if you can't get hold of it, as it is pretty critical to Middle Eastern cuisine (and utterly delicious), and having recent experience of looking for it, have found it to be pretty non-existent elsewhere.

Apart from these minor issues, this is an absolutely smashing cookery book. Authentic. Easy to follow. Delicious. Yum.

I am writing this review just before dinner and this is a mistake. I am suddenly so hungry and I have nothing exciting in the fridge!

I like this cookbook because Ms Accad spends a lot of time explaining what makes Lebanese food different from the other Mediterranean / Middle Eastern food cultures with which it shares many base recipes. The difference is largely the garnishes and sauces that have arisen in Lebanon from the rich mix of cultures that is so surprising in such a small country. Ms Accad plunges right in with lists of special ingredients (available in most Middle Eastern groceries) and how to turn them into delicious concoctions that are authentically Lebanese. Yes you can use bottled garlic but toom (garlic paste) is better. Yes you can use bottled Italian pesto for the sauces but why not make cilantro or mint pesto instead? Or Walnut Sauce!!

I also like that Ms Accad tells us where in Lebanon the dish originates and where she got the recipe – from her mom, an auntie, a neighbor, a famous chef. This speaks of a culture where food plays an important role in family and community.

Ms Accad's blog www.tasteofbeirut.com expands on the themes of the book with humor and good photos.

I received a review copy of "Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More" by Joumana Accad (HCI Books) through NetGalley.com.

Beautiful illustrations grace the pages of this well written cookbook that includes traditional and nontraditional Lebanese foods. As a woman who has been cooking Lebanese food for almost forty years I found the recipes in this book to be very much like the ones shown to me by my mother-in-law and other Lebanese relatives and friends. I enjoyed reading the comments provided by Joumana and hope to find this book in hard copy to add to my collection.

Thank you to NetGalley for offering me the ebook copy to read and review.

Well written recipes with wonderful illustrations. It provides an interesting look into the Lebanese culture.

I'm so excited to have authentic recipes that reflect my grandmother's heritage. I can't wait to start cooking!

This is a very well presented book, I love different cusines but when you go to cook, the ingredients are complicated and not in your cupboard. This book has two chapters on what to have in your larder/pantry before you start, and some basic methods used in Lebanese cooking. Then there are all the recipes that we all love at the local shazliks shop, to the more sophisticated meals and the more traditional home cooking. These plenty in this book for all skill levels and with the introduction there is nothing stopping anyone from producing some of these tasty dishes for the family or a dinner party.
This book was supplied in return for a honest and unbiased review.

I received a free electronic galley from the publisher for purposes of evaluation and review.

I chose this book because I have often heard that Lebanese food is some of the best in the world. It's an area which has had contact with multiple cultures for thousands of years, and that influence has honed the spices and cooking techniques a great deal.

I was delighted that I learned something useful in the first few pages! I often find myself cooking or sweating onions at the start of each meal, but the author recommended doing many in advance, and storing them in the oil. This is already saving me time on a weekly basis. Indeed, the food storage and preservation tips were all quite new to me, and quite useful.

The book builds on itself, so that the first chapters introduce basic spice mixtures and condiments that later are used in other dishes. For instance, there's a delightful recipe for yogurt cheese early on, that is later used in sandwich recipes as a spread.

The copy that I had contained some gorgeous photos as well. I'm going to pick up a hard copy of this cookbook soon; I like enough to want to own a hard copy. It's one of the better, more interesting cookbooks I've read lately, with several recipes and techniques that I've already adopted.

Apart from the fact that the book has mouth-wateringly good recipes, it’s so well organized that it’s a breeze to access recipes. The recipes are well-written with step-by-step instructions (how I hate a recipe that’s all over the place or where the author mentions an ingredient and forgets to tell us what to do with it!!). The book is divided into sections:

Breads, Breakfast and Brunch. The eggs poached in tomato stew (Beyd Bel-Bandoora) caught my fancy, as did the taro in citrus-tahini (Kolkass Bel-Arnabiyeh).
Sandwiches and Soups. Here it was the yogurt cheese and veggie roll-ups (Arooss Labneh) and mixed vegetable soup (Shorbet al-Khudra).
Mezzes: Dips, Finger Foods, Salads and Sides. Beet hummus (Mama dallou’a) sounds fab as do the mini meat pies (sfeeha).
Salads and Sides. It’s the yogurt and cucumber salad (Salatet al-Laban w-Khyar)for me as well as the potato cubes with cilantro pesto (Batata Harra)
Main courses. Pasta with yogurt sauce and the white beans with cilantro in tomato sauce (Fasoolia Bel-Zeit) are just some of the yumminess I’ll be trying out soon.
Rice, Grains, Pasta and Legumes. The red lentil and rice pilaf (Mujaddara safra) reminds me of our the Indian kichdi. I hope to try out the dumplings in yogurt sauce (Sheesh Barak).
Kibbeh. A mixture of ground beef or lamb, bulgur wheat, and spices, served baked, fried, or raw.
Seafood dishes. The calamari with red pepper sauce caught my fancy.
Desserts. Although I most often don’t bother making desserts, the quick and easy baklava seems entirely doable.
The recipes are suprisingly easy to make and I absolutely loved the conversational style of the author. The pictures are fabulous and background and anecdotes that accompanied them are really interesting too.

The author has decicated quite a few pages to ‘Do’s and Don’t of Lebanese Cooking and Eating‘ which can be a great help for other types of cooking too. Sample this:

Lemons are used daily. Press fresh lemon juice and keep it in an ice-cube tray in the freezer. …Lemon rind can be grated and stored in a small bag in the freezer with a tablespoon of olive oil, to throw into a soup or stew at the last minute.

José has a theory when buying recipe books. He says if you learn one tip or get one good recipe from the book you’ve recovered the price of it. I’m sold on his theory and with that one tip alone – the book is worth it. But there’s so much more to this book!

Joumana has gone on to list the main ingredients used in most Lebanese cooking. She has thoughtfully added information of where these can be sourced in the US. I live in India, that many ingredients can be sourced here too – just need to find the Indian names for them. Also, one can source a lot of gourmet and speciality food items on Amazon. However, I was stuck with ‘freezeh’ (roasted green wheat) and checked with my go-to-person for food – Sangeeta Khanna – who told me that in India wheat is not processed while it is green. That’s something I’ll have to make do without for now.

The glossary and alphabetical index at the end make the book a complete must-buy.

This beautiful cookbook is beautiful. The recipes are authentic and mouth-watering. I highly recommend this book!

Joumana Accad, who has been promoting Lebanese food on her blog, tasteofbeirut.com for sometime, presents her first cookbook, Taste of Beirut. This beautiful cookbook contains recipes for popular, well-known Lebanese dishes, as well as new and not-so-well-known dishes. It also has helpful information on ingredients, do's and don'ts of Lebanese cooking and eating, and beautiful color photographs. The recipes are easy to follow with step-by-step instructions.

Since most cooks are busy and want to locate recipes in a hurry, a detailed index is essential to a good cookbook; Taste of Beirut has an excellent index, as well as table of contents. The biggest problem with this book is deciding which dish to try next, since there are so many that sound good. Many of the recipes can be made in 30 minutes or less, and others can be made ahead. Accad's recipe for hummus is luscious, and since it is an essential component of the traditional Lebanese mezze table (appetizers and/or first course) and also an indispensable addition to many Lebanese meals, it's a good recipe to start with. After tasting this hummus, which is very easy to make, fewer people will be purchasing the sub-standard so-called hummus in grocery stores. Her recipe for baba ghanouj is equally delicious, and both are made even better served with fresh very thin pita from the recipe in the book. There are yummy salad recipes, including an excellent one for the ever-popular fattoush, dozens of mouth-watering main dishes, and irresistible desserts.

The bottom line is this: anyone who loves Middle Eastern food will love this book, and every cook, whether seasoned or beginner will be able to create picture-perfect dishes because of the clear, concise instructions. Highly recommended.

An advanced review copy was supplied by NetGalley in exchange for a fair and honest review.

My first "taste of Beirut" was many years ago, in a tourist resort on one of the Canary Islands. As a vegetarian, it is often difficult to find suitable and delicious food in tourist areas - although the situation is improving, 20 years ago it was hard to find anything apart from the standard fare offered to British tourists - egg and chips, pizza and chips. and omelette. So stumbling across a small Lebanese restaurant was a godsend for us, and we ate there several times during our holiday. And there began my love for Lebanese food.

This cookery book provides a wide range of recipes for meat eaters and vegetarians alike. As a vegetarian I am not too phased at the meat recipes, as I can easily replace the meat with quorn, seitan, soya, tofu or pulses. to turn them into vegetarian dish.

There are plenty of helpful descriptions of ingredients used in Lebanese cookery and how best to prepare, store and use them. For those unfamiliar with the cuisine this will help them understand and replicate the recipes.

I've already tried several of the recipes, with great family acclaim: and have many more listed to try.

I was unaware that the author had a food blog, but I'm now a follower and looking forward to trying out many more of her recipes in the future.

Thank you to NetGalley and the publisher for providing me with an advance copy of the book.

This book is a nice introduction to Lebanese cooking that starts with a run down of the main constituents of Lebanese cuisine, and the range of ingredients you will need in your kitchen to cook the recipes. The recipes begin with the basics such as cooking bulgar wheat, sauces and pastes that are used in more complex recipes. And then on to the main recipes – divided into sections corresponding to different courses, meals and main ingredient. Each recipe has a picture, and cultural notes or adaptations and suggestions. I prepared a number of the basics according to the instructions, but very soon gave up on the traditional method of making the garlic paste – the mortar and pestle just made a mess. Against the books advice, I went back to a garlic press and sanity was restored.
Over the last 3 weeks we have cooked at least 12 of the main recipes – some excellent, others not so good, and still others that I might adapt before repeating. The recipes involving minced meat were a bit disappointing, and those involving aubergine were outstanding (Eggplant Cake, Eggplant & Peppers Salad). I have made Tabouleh frequently in the past, but using the ingredient ratios in the recipe in this book gave me the best result ever. I particularly enjoyed the Zucchini Fritters, which made excellent use of the glut of courgettes from the garden – a bit more like mini omelettes than fritters, but very easy to make and tasty. The Bulgar Salad in Eggplant Boats was very good as it stood, and worth repeating, but next time I want to use marrow for the “boats”, as we have a problem with excess overgrown courgettes. I enjoyed most of the stews that I tried (Green Bean and Tomato, Carrot and Pea, Okra Stew in Tomato sauce). The Spinach and Ground Beef Stew didn’t quite work for me, though it perked up the following day when I thickened it with a bit of flour. All these stews could easily be served to someone wary of “foreign food” as an introduction to something new. For a fabulous vegetarian dish, the Falafel Loaf with tarator sauce was hard to beat. It was very light-weight, and also excellent as leftovers the following day. As an introductory book, it worked well. Many of the recipes can easily be adapted according to taste, and instructions were clear and usually easy to follow. All measurements are American, and there are no metric equivalents or conversions given, which is a major omission for any cookbook being marketed outside the USA.

I suppose everyone is different when it comes to how and why they select a particular cookbook. I will admit, the cover grabs my attention but the purchase only follows when there are page after page of wonderfully delicious looking photographs of the recipes within. That is why I have to say, this cookbook will definitely find a home on my bookshelf!

In the beginning, the book does cover the do's and don'ts of Lebanese cooking and eating. It explains the basics of what to keep in your pantry, refrigerator, and freezer at all times to help prepare for a week's worth of cooking. Each recipe has an easy to follow step by step direction with an ingredient list (just what you'd expect from any cookbook on the market). And the recipes themselves...Well, all I have to say is that you really need to just buy this to see for yourself. You will not be disappointed!

I love learning about food of another culture. This is very interesting

As an introduction to Lebanese food Joumana Accad's book provides both basic recipes and a wide selection of everyday and more special dishes, accompanied by some mouth-watering illustrations. I found it a leant a little heavily on the American experience of what was available and cooking terms, but it's easy enough to get ingredients over the internet these days if you don't live anywhere that sells Middle Eastern foods – for instance I was able to find the spice mix zaatar quite readily.

There are some American adaptations: for instance a po'boy sandwich, and I found the use of a pineapple a bit surprising in one dish. But there's plenty that's authentic even while allowing the use of canned chickpeas rather than the dried version, in recognition that not many households can spare someone to cook all day!

The book starts with a list of staples: breads, rice varieties, couscous etc with a guide to how they are used, before tackling the basic recipes that turn up as elements in many dishes: mint or coriander pestos, walnut sauce, garlic paste and so on (though I must admit to using garlic paste out of a tube rather than making it), with directions for how to keep an excess quantity so that you can make a batch rather than a single recipe's worth. Dough and basic meat pastes are included in this section, so by the end of it you’ve had a pretty good grounding in both ingredients and methods. I was pleased, too, to see my favourite pilaf here, ruz bel-sh’ariyeh, made with rice and vermicelli – it sounds plain, but it’s a superb accompaniment to a stew.

Breakfasts and snack foods (lunches, sandwiches, soups) come in the next chapters, before a fairly lengthy section on mezze, which seems an appropriate reflection of its importance in Lebanese cuisine. I found this a particularly attractive section and instantly wanted to start planning a party to share all these delicious recipes – I do like finger food!

Main courses next, and I have resolved to try making kibbeh again – Joumana’s instructions look much better than those in the recipe I followed last time, and she has a whole page of illustrations showing how to score it beautifully. Here I noticed a couple of concessions to western preferences for lower calorie foods which I approved of. I’m inspired by the roast turkey recipe (habash w-hashwet al-ruz) to try in this Christmas, served with spiced rice, nuts and chestnuts, and I needed no persuading that yakhnet-al-arnabeet (cauliflower stew) would be enjoyed by the family. Roasting a cauliflower does something quite wonderful to it.

I must admit to being less interested in puddings, as we don’t eat them much, and I found that many looked too sweet for my taste. It doesn’t matter though, there’s so much else in this book to try, and to enjoy. The author has a website, too, with more recipes.

What a fantastic book full of authetic recipes and stories behind the meals. I always love a cookbook that explains to you in regular language how to create and shows you photos of the food as well.

This is an amazing book, full of the most delicious food. I am especially pleased to have read this book as I have long searched for a few of the recipes that the book includes..

Beautiful pictures accompany each mouthwatering recipe!

Absolutely wonderful cookbook full of delicious recipes.

The Taste of Beirut Cookbook was something I was interested in checking out because I've been trying to learn more about Mediterranean and Middle East cooking for many of their health benefits. This sounded especially interesting once I read through the introduction because Joumana Accad tells stories of her life that not only helps you understand what a food is but gives a taste of the culture. She really explains what some of the more traditional ingredients are and where you might be able to find them. Joumana also gives tips and ideas to help you create dishes that would normal take a day or more to create properly in less than an hour, since most Americans don't have that sort of time to prepare one meal.
I really like the idea that I can make my own falafels and shwarma. Those are the recipes I'm most excited about. I already make my own hummus but her variations sound good enough to eat.
One thing I appreciate in cookbooks that have recipes and ingredients that aren't necessarily well known to us Americans is the author explaining what things are and how they should taste. Joumana made Lebanese cuisine very accessible for the average American and I definitely recommend this cookbook for anyone looking to branch out in what they are cooking for dinner.

I always read good cookery books like novels. Immersing myself into the heart of the country and drooling over authentic dishes. This book is simply stunning and is very special. I am already planning what dishes I am going to be trying out first, a hard job as there are so many really great mouth-watering ones to choose from. I’m also already scheduling a Lebanese themed meal for the Meal Prep & Cooking class that I teach. This book is a very practical book whether a complete novice or a highly skilled cook and the addition of the author’s anecdotes and stunning photographs only serve to enhance the book further. I personally eat very little meat or dairy products, but there is still plenty of choice in here. A winner through and through.

Many thanks for Netgalley and the publisher for providing me with a copy of this book in exchange for an honest review.

What a great and numerous selection of recipes. I particularly like the Quick Meals section and there are loads of desserts too which is unusual.

'Taste of Beirut' is an incredibly comprehensive introduction to preparing Lebanese cuisine, basically a 'Lebanese Cooking 101' class. I learned a lot about the cuisine. Although there are a lot of meat dishes, some of the desserts and breads really looked delicious.
Included are thorough explanations and translations of ingredients, essential dos and don'ts, and helpful notes with almost every recipe. Also included is how to prepare and store commonly used ingredients to make cooking quicker and easier.
Recipes are straightforward, and dishes look very flavorful. Overall, even with the meat dishes, the meals seemed light and fresh. Great photographs.

This cookbook is incredibly thorough. Lebanese cooking uses a number of ingredients and techniques that are not commonly used in American kitchens, but Accad demystifies them all, making them do-able fast enough to suit today’s busy life style.

After introducing all the new ingredients, the author starts by showing how to make ahead many of the staples of the Lebanese kitchen: garlic paste, citrus-tahini sauce, bread doughs, meat stuffings, and other sauces. These things can be frozen and pulled from the fridge as needed. From there she launches into regular cookbook format; breads, soups, salads, dips, main courses, sides, and desserts. While I have not yet had a chance to make any of the recipes, I have read through many of them and found them easy to follow and delicious sounding. I really can’t wait to try some of them!

I enjoyed how the author focused on fresh ingredients and how important it is to use fresh food instead of being your average 'buy this and that' type of cookbook. She's very insistent that juices, herbs, and vegetables used are fresh so that they are at the peak of flavor. Also, despite not personally eating any grains other than rice, I was pleasantly surprised to find so many recipes that are compatible with our usual diet.

Beautiful pictures and clear directions.

Wow! The recipes are clearly explained and accompanied by beautiful pictures. A feast for the eyes! I love the fact that there's lots of extra information about Lebanese cooking, I feel it made me appreciate the food that bit more.

This is a lovely cookbook offering a great many suggestions from a cuisine I was previously unfamiliar with. I've already tried two pasta dishes - the red lentil, and the yogurt sauce - and at some point I may get more adventurous and try some meals that are further away from my regular dinner fare. I think this book is a perfect entry point into Lebanese cooking if, like me, you are quite unfamiliar with various forms of Middle Eastern cuisine.

The cover picture itself speaks about the book content...... wonderful recipes

Taste of Beirut offers so many classic recipes that are staples in everyday life and which are gloriously vegan and delicious. Even if a particular recipe is not vegan, It's easy to take the flavors, spices, concept and create something that is delicious and has the spirit of Lebanese food. The first chapter was particularly helpful as it identified the staples and flavors of Lebanese cuisine. The book also included tips about what to use sauces, pesto's and breads for, as well as tips for keeping food fresh, and for freezing homemade herb pastes etc so that they are available as needed (and to help cut some of the prep work).

A few of the *accidental* vegan recipes included in the book:
Cilantro Pesto, Mint Pesto, & Citrus-Tahini Sauce Rice and Vermicelli Pilaf Dough for flat breads, turnovers, and rolls Tarator sauce Zaatar and tapenade bread Fava bean soup Turnovers with purslane, tomato, and onion salad Falafel's Roasted cauliflower and potato sandwich Lentil soup with swiss chard and of course humus!

This lovely cookbook gives wonderful background information about Lebanon and the food--so much so that it almost reads like a travel guide! It inspires not only a desire to cook Lebanese food, but a desire to visit this beautiful little country.

I adore Lebanese food, but I always thought the food would be difficult and complex to make. However, Accad's recipes are surprisingly simple. She gives detailed instructions and information about the ingredients needed, where to find them, and possible substitutes. The cookbook is easy to navigate, and is laid out in a logical way. A terrific addition to my cookbook shelf!

Wonderful cookbook from Joumana Accad. Taste of Beirut has become one of my go-to summer cookbooks. The recipes are fantastic for hot, humid days--and I look forward to continuing to use it into the fall. Healthy, delicious, and easy-to-follow recipes!

Taste of Beirut by Joumana Accad is an incredibly comprehensive introduction to preparing Lebanese cuisine. Taste of Beirut is a love story of history, culture, and food simply blossoming chapter after chapter, after chapter. The passion for the food, culture, and people left me with the deep desire to whip out my passport and take a trip across the world.

By reading this book, I learned a lot about the Lebanese cuisine. With each recipe there is a high quality picture that accompanies it. Throughout the book there are explanations and translation of ingredients, essential do's and don'ts, helpful notes included with nearly every recipe. Also included is how to prepare and store commonly used ingredients to make cooking quicker and easier. Recipes are straightforward, and dishes look very flavorful.

I received this book from HCI Books via NetGalley in exchange for an honest review.

A good introduction to Lebanese food, with variety and well-written recipes. I was especially interested in the section on sandwiches-- I want to try each one! I bookmarked many recipes to try and learned a lot beyond the kafta, kibbeh and hummus I know now.

I am a new convert to Lebanese food & this cookbook was simply a wonderful education for me. The recipes are well written, thoroughly explained, & beautifully photographed. I also liked how the recipes were displayed in courses - makes finding exactly what type of dish I'm looking for so much easier.

Advanced Reader Copy provided by the publisher via Netgalley in exchange for an honest review.

I enjoyed the recipes in this read and also the interesting cultural notes shared. If you love Lebanese food as I do but feel clueless about how to prepare it, this title would not disappoint!

Well described recipes, all I tried were a success. Delicious!

I really appreciate that this cookbook explained what I need and how to do it, since Lebanese cooking is not something I am familiar with. The recipes are superb (my kids LOVE the hummus variations and zucchini fritters) and fairly easy to make. As a teacher, I think this is a good book for slightly older children to learn to appreciate other cultures through food. I highly recommend this cookbook!

If there’s one thing that I MUST have in my house, it is cookbooks. And when I can mix up meals with a new dish, or discover spice combinations that I’ve never tried before, I’m all in. Joumana Accad’s debut cookbook, A Taste of Beirut, provided everything I wanted and more than I could hope for.

Organized into sections that make it easy to add a side, entrée or even nibbles or bread, the recipes are also given context that helps to ‘personalize’ dishes with stories and histories that make this not only a go-to on my shelf for dinner options, but a lovely read.

From the sweet fritters (Uwaymate) to adding the Arooss Labneh, a veggie and yoghurt-cheese roll up sandwich, to the more familiar fatayer bi-sabanegh (spinach turnovers – similar to spanakopita), and the combinations of spices – ordinary dinners are far more creative and tasty. And with the clever substitution options using nuts, beans and lamb or goat fat instead of the meat itself for protein, I also have used options and recipes found in this book to cut back on meat as a main course, in considering making the weekly dinners healthier and lower in fat.

Grab this book – learn and experiment with it. Most of the recipes I’ve tried are simple and take less than an hour with only a few ingredients that wouldn’t necessarily already be in your pantry. And, with the increase in products in international aisles in grocers, and with good options available for on-line sourcing, there are few, if any ingredients difficult to source.

I received an eArc copy of the title from the publisher via NetGalley for purpose of honest review. I was not compensated for this review: all conclusions are my own responsibility.

Although a basic introduction - 101 type - into the Lebanese cuisine, Taste of Beirut offers a comprehensive list of recipes that will create delicious meals, within budget and without a demand of specific cooking skills. The key to achieve is to keep doing dish after dish, learning the texture of dough and the perfect matches between spices and various ingredients for your Lebanese table.
The recipes are easy and the directions are clear enough to help you succeed in your cooking adventure. Most ingredients can be easily found. Specific details are provided in case there is a need to clarify a further taste match or even a cultural/historical connection.
And when words are not enough, there is plenty of great pictures to convince you for a recipe or another. From syrups and sauces to pickles, breads and pastry, there is hardly something missing from the list. All you need now is plenty of time to try at least once every single recipe featured in this book.

Taste of Beirut is a wonderful cookbook. Having been married to a Lebanese man for almost twenty years, I enjoyed Joumana's "Do's and Don't's of Lebanese Cooking and Eating". Her recipes are delicious and easy to follow. This would make a great cookbook for those familiar with middle easter cuisine or for those just dipping their toes into it.