Salma Hage was once an NHS cook. Now her recipes could help restore a great crossover cuisine, writes Alex Renton
Many gorgeous and enticing cookbooks have been published in 2012, and choosing the top 40 that have been running in The Times has been a challenge. But among them, one book stood out for us. For a start, The Lebanese Kitchen is a giant ? more than 500 pages long, with many more recipes, and featuring beautifully photographed scenes of rural Lebanon. It?s a first ? never before has such a comprehensive account of one of the Mediterranean?s two or three most important cuisines been published. But, most extraordinary of all, in a publishing world fixated by TV show tie-ins and celebrity
Source: http://www.thetimes.co.uk/tto/life/food/article3585721.ece
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