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Taboon
Sweet and Savoury Delights from the Lebanese Bakery
Brief Description
Taboon ‘There is bread and salt between us.’ This phrase, symbolising the act of breaking bread together, of welcome, gratitude, friendship, and trust, epitomises the spirit of the baking culture of the Middle East. And the oven is the beating heart of every community. This beautifully...
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Format: Hardback
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Taboon
$5999
Unit price
/
Unavailable
Taboon
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Description
Taboon
‘There is bread and salt between us.’ This phrase, symbolising the act of breaking bread together, of welcome, gratitude, friendship, and trust, epitomises the spirit of the baking culture of the Middle East. And the oven is the beating heart of every community.
This beautifully photographed cookbook explores the vibrant baking culture of Lebanon. Perfectly poised between the Middle East and the Mediterranean, Lebanese food draws influences from myriad cultures and offers a delicious collection of baking recipes to tempt the home baker seeking new taste adventures.
Lebanon is a land of culinary richness and a vibrant spirit, and this book tells the story of its baking cuisine: exploring all its regional influences and traditions. Here, you will find over 80 recipes for classic home-style breads, traditional family favourites that have been handed down through generations, alongside pastry-shop delicacies, classic cakes, and street-food treats.
Book Details
INFORMATION
ISBN: 9781923049437
Publisher: Smith Street Books
Format: Hardback
Date Published: 29 October 2024
Country: Australia
Imprint: Smith Street Books
Illustration: 80 colour photographs; 80 Illustrations, color
Audience: General / adult
DIMENSIONS
Width: 203.0mm
Height: 254.0mm
Weight: 1010g
Pages: 224
About the Author
Hisham Assaad is a Lebanese chef, food stylist, graphic designer and photographer who regularly shares recipes and stories on his blog, cookin5m2 (which focuses on the challenges of cooking good food in a tiny home kitchen in Beirut). Raised in a food-loving family that came to Lebanon from Palestine in the 1940s, Hisham learned about Levantine food by watching his mother (a talented home cook) and father (a family butcher) in the kitchen from a young age. He lives in Dbayeh on the outskirts of Beirut. This is his second book; the first was Bayrut: The Cookbook.
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