Lebanese Food / Wine and Culinary Traditions

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

Tuesday, March 19, 2013

James Beard on Bread

"If you can read and have an oven and a work space, there is no reason why you can’t make a decent loaf of bread." —James Beard

This is what I have been preaching all along. I would even say you don't need to read. Everything lies in our little brain (stubborn). We have to battle our fears and just try. Success is eminent when you give it a chance and bake until you succeed.

Good luck!

Cooking by the Numbers ... Man'oushe

Looking into the bestselling cookbooks of 2012

One name comes up over and over again in discussions of the future of cookbooks: Ottolenghi. Israeli chef Yotam Ottolenghi’s Jerusalem (Ten Speed, 2012) is drawing attention to Middle Eastern cooking both here and in the U.K. (where Ottolenghi has four restaurants).

Kate Heddings, deputy food editor of Food & Wine and executive editor of the magazine’s cookbooks, such as America’s Greatest New Cooks (Feb.), says Middle Eastern seems to be the hot new cuisine. She foresees growing popularity for Jewish and Persian food and points to the success of Clarkson Potter’s The Mile End Cookbook (2012) and anticipation for Russ & Daughters: Reflections and Recipes from the House That Herring Built (Schocken, Mar.) by Mark Russ Federman, former owner of the eponymous appetizer store on New York’s Lower East Side. In May, Interlink hopes to capitalize on the burgeoning Middle Eastern trend with Barbara Abdeni Massaad’s Man’oushé: Inside the Street Corner Lebanese Bakery, about the pizza-like national pie of Lebanon.

Wednesday, March 6, 2013

Messages from Lebanon: The Food Manifesto

This woman is wonderful. She is preaching the Slow Food philosophy without even knowing about Slow Food. It's common sense. Eat local foods, women cook for your family, preserve traditional recipes.
God bless you ya hajjeh!