Middle Eastern Sweets - by Salma Hage (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br><p>The latest culinary treat from Salma Hage, one of the Middle East's most-loved home cooks - an authentic, indulgent collection of dessert recipes for all tastes and occasions</p><p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b><b>An engagingly personal mixture ... [with] a classical elegance and a bright modern sensibility. - Nigella Lawson</b></b></p><p><b>The latest culinary treat from Salma Hage, one of the Middle East's most-loved home cooks - an authentic, indulgent collection of dessert recipes for all tastes and occasions</b></p><p>Whether you start your day with something sweet, finish it with something sweet, or make sure sweets are within reach all day long, you'll find serious inspiration in the pages of Salma Hage's latest cookbook for home cooks. The Middle East's wide range of cultures, ingredients, and influences informs the array of dishes she includes - spiced cookies, cream-filled pancakes, aromatic pastries, and delicious cakes - with recipes that are easy to follow and celebrate simple-to-source spices and taste combinations. With natural sweeteners such as dates and honey often used in place of refined sugar, and alternate protein sources including nuts and yogurt, and including recipes that are naturally gluten-free, vegan, nut-free and dairy-free, this is the ideal book for both everyday family or festive meals.</p><p> </p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>A rich and varied array of ingredients and cultural influences. - <i>Fine Dining Lovers</i></p><p>A fine celebration of delights. - <i>Luxe Magazine</i></p><p>Bake your way through the Middle East at home with a helping hand from award-winning author Salma Hage. - <i>Time Out</i></p><p>Authentic and accessible collection. - <i>Publishers Weekly</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Salma Hage</b>, from the Kadisha Valley in north Lebanon, has more than 50 years of experience of family cooking. She learned to cook from her mother, mother-in-law, and sisters-in-law, and spent many years working as a professional cook. This is her fourth book, after <i>The Lebanese Kitchen</i>, the James Beard Award-winning <i>The Middle Eastern Vegetarian Cookbook</i>, and <i>The Mezze Cookbook</i>.</p>
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