Encyclopedia of Lebanese cooking recipes, Book Georges Rayess Art of Lebanese cooking

LebanonPostcard presents the bestselling book ''Georges Rayess Art of Lebanese Cooking''. The book has been translated from the famous Arabic version by Najla Showker. 24.5 x 18 cm - 276 pages - 464 recipes!! An encyclopedia of Lebanese cooking recipes.

Table of contents:

Foreword
Special hints and information about cooking
General directions
Charts of conversion equivalents
Oven temperature guide
Recipes basic to Lebanese cooking

Chapter 1 - Basic recipes (No. 1 till 10)
Chapter 2 - Soups (No. 11 till 30)
Chapter 3 - Hors-d'oeuvres (al moukabbalat) (No. 31 till 67)
Chapter IV - Pastries (al mouajjanat) (No. 68 till 82)
Chapter V - Eggs (No. 83 till 104)
Chapter VI - Fish (No. 105 till 137)
Chapter VII - Rice (No. 138 till 169)
Chapter VIII - Varieties of Meat Kibbi (No. 170 till 182)
Chapter IX - Dry vegetables (No. 183 till 201)
Chapter X - Vegetables (No. 202 till 274)
Chapter XI - Fowl (No. 275 till 304)
Chapter XII - Game and Rabbit (No. 305 till 309)
Chapter XIII - Meat (No. 310 till 373)
Chapter XIV - Miscellaneous dishes (No. 374 till 385)
Chapter XV - Sweets and desserts (No. 386 till 420)
Chapter XVI - Jams and preserves (No. 421 till 442)
Chapter XVII - Ice cream (No. 443 till 452)
Chapter XVIII - Coffee and other stimulants (No. 453 till 464)

Suggested Menus
Index

Acknowledgements - The recipes photographed were prepared by the kind courtesy of the following restaurants: Drugstore Fares, Al Halabi, Al Sultan Ibrahim, Doueit Pastry - The photos were taken by Studio Bianco Nero; Ph: Maya Kanakry - Librairie du Liban Riad Solh Square Beirut - First Edition: 1966, Second Edition: 1991, New imp. 2001. Printed in Lebanon.

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