Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Wednesday, March 26, 2014

Booklist's Man'oushe Book Review

A review that just came in from the American Library Association’s Booklist magazine for the book Man'oushe:

“Despite the dislocation caused by its civil war and the continuing conflict with its neighbor to the south, Israel, 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’oushé 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, and thanks to the Internet, assembling ingredients is not a burdensome challenge. The book’s full-color photographs bring into focus not just the foods but also the lively characters who constitute a remarkably diverse nation. Especially useful for libraries with significant Middle Eastern immigrant populations.”


Man'oushe in the USA at Barnes & Nobles

Tuesday, March 11, 2014

Soup for Syria in Revolt Magazine

Read the interview I had with Revolt magazine concerning my new book project Soup for Syria. 

© Barbara Massaad - Syrian Mother and child in a refugee camp in Lebanon.