Here are 26 books that Julie Taboulie's Lebanese Kitchen fans have personally recommended if you like
Julie Taboulie's Lebanese Kitchen.
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I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The author is a food and entertaining expert, and I know first-hand. Susan was my boss for many years at Martha Stewart magazine, and is the example all cookbook authors should aspire to. You know her recipes are tried and tested, as would any recipe from a seasoned recipe developer, food stylist, and food writer. The pictures in the book are gloriously inspiring, and do their job of making your mouth water. As a frequent hostess herself, Susan draws you in with several chapters of expertise, including creating your pantry, what equipment and ingredients to have on hand, and simple starters to get your party going. The rest of the book is full of recipes you will end up making based on the beautiful visuals, simplicity, amazing flavor combinations, and helpful tips to give you cooking confidence.
Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living.
As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
Few chefs make cooking seem as fun as Jamie Oliver. His genuinely happy personality shines through in his recipes from this cooking library staple. This book is unique because the recipes are organized into 50 full meals instead of separate chapters. This makes entertaining super easy because you can choose a main dish, and Jamie tells you what to serve with it. The recipes are all completely approachable and there’s no guessing what side dishes or desserts go with dinner. I’m the kind of cook who uses this book as a jumping-off board, and I change up his menus depending on what I want to serve. But the fact that you can do this, or follow his formulas to the tee and get a great meal, is the selling point for me.
Renowned chef Oliver, bestselling author and star of ABC's "Jamie Oliver's Food Revolution," shows home cooks how to use their kitchen and their time more efficiently so they can get exciting, delicious meals for the whole family on the table in no time.
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
This is the only entertaining book I’ll ever recommend that doesn’t actually have pictures! It would be blasphemous other than Mark is an expert recipe developer who churns out 40 menus for successful meals and offers a plethora of tips and helpful success secrets throughout. I miss the pictures but love how he organizes the meals by season. It’s easy to narrow down the chapter you want to cook from, and the descriptive titles let you choose a menu based on the delightful sound of the recipe! You’ll be thrilled to have these seasonal menus laid out for you, but they lend themselves well to inserting some of your own updated favorite recipes in place of canapes. Try his Pasta with Walnuts, or Chili-Fried Shrimp with Scallions and Orange, yes please!
The popular New York Times columnist and award-winning, bestselling cookbook author Mark Bittman now shares his winning strategies for creating elegant, delicious dinner parties with no fuss. Famous as “the Minimalist” for delicious recipes that can be made in a flash, Bittman’s entertaining cookbook is a must-have for hosts and home cooks of all skill levels.
The book features more than 150 recipes in 40 menus organized by season. Bittman’s signature “Keys to Success” offer a wealth of tips, from choosing the best ingredients to improving and streamlining your cooking techniques. Invaluable “Timetables” break down the process of preparing the…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
If you want to up your weeknight meal with delicious Middle-Eastern flavors and if you want to learn how to combine veggies in so many delicious ways, then you must read Yotam Ottolenghi's cookbook. He's a true genius of the Middle-Eastern cuisine and probably no other chef can mix unique flavors and simple ingredients as well as he does. While the recipes are truly unique, you'll find that they’re made with simple ingredients in under 30 minutes.
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation;…
I was born in South Africa. My mother was a daughter of Polish immigrants, while my father was a first-generation Jewish Lithuanian (a ‘Litvak’). I emigrated at 20 and have spent much of my life in Europe, with extended periods in Nigeria, the Caribbean, and back in South Africa. Being mobile and displaced is both part of my personal experience and my chosen professional career. Although I do work on other themes (like island societies, creolization, and globalization) I found myself increasingly writing on migration and diaspora.
Poor Lebanon! Once known as the Paris of the Middle East for its fusion of modernity and tradition and sophisticated restaurant culture, it increasingly has been scarred by civil war, occupations, and tragedy, like the Beirut port explosion of 2018. Like some other countries, many more Lebanese live outside the country than inside it. They often bond around food and this book, by Salma Hage, is a classic. It contains 500 mouth-watering recipes and drips with nostalgia and the scents and flavours of home.
The definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes
On the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad of sources. First published as The Lebanese Kitchen and now back in print under its new title, The Lebanese Cookbook, this is the definitive guide, bringing together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks.
On a trip to Morocco, immersed in new sounds, smells, sights, and tastes, I was hit with the idea for a novel about a woman in the 11th century, a time when a Berber ruler took over the whole of North Africa and Spain. It led to many years of research and correspondence with historians, and became not one novel, but four, telling the story of four women’s lives that interweave as a newborn empire rises. The books I have listed here were some of the ones that brought the place, the culture, and the era alive for me. I hope they can do the same for you!
Gorgeous to look at, this recipe book lists food that provides a real feast for the senses, from orange blossom-scented cakes to Morocco’s famous tagines (my favourite is with preserved lemons) and everything in between. When I research for historical fiction, food is one of my first ports of call, and this book brought Morocco alive on my table. Read, cook, eat, and be in bliss!
Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens.
Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines;…
I’ve been a traveler and a dreamer ever since I was a little girl. I used to write to the tourism bureaus of different countries and tape pictures of faraway places onto the walls of my bedroom. It’s no surprise I ended up living in Europe, my home base for excursions all over the world. My historical fiction always features places that mean a lot to me, whether it’s Germany (where I live now), or Sicily – where my mother’s family came from. Digging into my Sicilian heritage and the culture and life of the island for my third novel was like discovering a new home.
The food is as sublime as the island itself.
Imagine eating pasta alla norma (noodles with eggplant marinara) with a breathtaking view of Mt. Etna. There’s fried arancini filled with rice, there’s caponata, there’s orange cake... I could go on and on! The Sicily Cookbook has recipes for some of my favorite Sicilian foods plus stunning photos of the island.
Get a taste of the unique fusion of flavors that Sicilian food has to offer!
Packed with more than 70 Sicilian recipes, all accompanied by evocative food photography from the island, this Italian cookbook will bring the Mediterranean sunshine into your kitchen.
Discover authentic Italian cooking at its finest with this Sicilian recipe book. Here’s what’s inside:
• More than 70 Sicilian sweet and savory recipes, from Pasta Alla Norma, grilled octopus and Sicilian baked sausage to arancini with tuna, Jerusalem artichokes with black lentils and Sicilian orange bread • Recipes include appetizers, main courses, individual dishes, side dishes, desserts…
In books, essays and reportage, I've been writing about Israel and the conflict since moving from the U.S. to Israel in 1982. Even as I write from within my Israeli consciousness, I have tried to understand and convey other perspectives. For Israelis and Palestinians, there is nothing abstract about this conflict; it is, instead, a matter of life and death. My writing is an attempt to simultaneously convey the passions of this conflict and offer an empathic voice for all those caught in this seemingly hopeless situation.
One of
Israel’s finest non-fiction writers tells the story of Israel’s
failed war in Lebanon – the only war Israel lost – through his own experience
as a soldier. A powerful meditation on the feelings of vulnerability and loss
that are built into the Israeli experience – along with the deep commitment to
protecting Israel from threats that unite Israelis across the political
spectrum. This is the best book I know of in
English that conveys the complex experience of being an Israeli soldier.
“A book about young men transformed by war, written by a veteran whose dazzling literary gifts gripped my attention from the first page to the last.” —The Wall Street Journal
“Friedman’s sober and striking new memoir . . . [is] on a par with Tim O’Brien’s The Things They Carried -- its Israeli analog.” —The New York Times Book Review
It was just one small hilltop in a small, unnamed war in the late 1990s, but it would send out ripples that are still felt worldwide today. The hill, in Lebanon, was called the Pumpkin; flowers was the military code…
Teresa Fava Thomas, Ph.D. is a professor of history at Fitchburg State University and author of American Arabists in theCold War Middle East, 1946-75: From Orientalism to Professionalismfor Anthem Press. I became interested in people who became area experts for the US State Department and how their study of hard languages like Arabic shaped their interactions with people in the region.
Ann Kerr and her husband Malcolm spent years in academic and diplomatic work across the region and especially in Cairo, Egypt and Beirut, Lebanon in critical times. Civil war and international conflict are described from the human perspective. The Kerr family dealt with great danger to help keep the American University of Beirut open amidst war; but paid a terrible price for their commitment to academic freedom.
Ann Kerr's is a personal account of an American family during the most tumultuous years of Beirut's political strife. It begins with the tragic assassination of her husband Malcolm Kerr, one of the most respected scholars of Middle East studies, in 1984, seventeen months after he became president of the American University of Beirut. She retraces in detail the events that brought them to the Middle East, and reaches back into her childhood to describe a lifelong affinity for Lebanon. For a young American woman caring for a family in Lebanon and Egypt, life was like nothing she had ever…
Arriving in the UK to pursue my PhD after a career in Journalism in my native country Lebanon, a few days before September 11, 2001, set me on a journey to put right the way my region and its people are represented in British and international media. The Middle East, the Arab region, Islam, and Muslims became the focal point of coverage for many years that followed. Most of that coverage had been tainted with negative stereotypes that do not speak true to who we are and what we stand for. Achieving fair representation and portrayal of ethnic and religious minorities have become one of my life passions.
I have read this book years ago and till today I am still able to remember encounters Bowen had experienced and dealt with as a journalist and had cleverly brought it to life for his readers. He is one of those Middle East correspondents who got to study and know the region closely, not from afar, and hence reported on it accurately and with much-appreciated humanity. It is all reflected in his book. From Baghdad to South Lebanon, Bowen’s storytelling tells future journalists a story of conviction in seeking and standing up for the truth no matter the pressures journalists may face to act differently.
Having joined the BBC as a trainee in 1984, Jeremy Bowen first became a foreign correspondent four years later. He had witnessed violence already, both at home and abroad, but it wasn't until he covered his first war -- in El Salvador -- that he felt he had arrived. Armed with the fearlessness of youth he lived for the job, was in love with it, aware of the dangers but assuming the bullets and bombs were meant for others. In 2000, however, after eleven years in some of the world's most dangerous places, the bullets came too close for comfort,…
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