Food for the Vegetarian by Aida Karaoglan

by Bibbi on July 17th, 2013

Book Description
Lebanon’s cuisine draws from a culinary history truly unlike any other in the world. This healthy and wholesome diet is a reflection of Lebanon’s unique interaction with Babylonians, Phoenicians, Egyptians, Greeks, Romans, Persians, Byzantines, Turks, and more recently, Europeans.

This tantalizing collection of vegetarian recipes-passed down from mother to daughter, generation after generation-has been carefully collected from the rural villages of Lebanon, patiently tested and adapted to Western kitchens.

Accompanied by colorful photographs, these tempting and delicious dishes are straightforward and easy to prepare. They offer exotic alternatives to those wishing to rely more on plant protein and less on meat protein.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>