Saffron in the souks : vibrant recipes from the heart of lebanon

Summary/Review: An exploration of the rich culinary offerings of Lebanon, from traditional home cooking to sizzling street food. The great civilizations of the ancient world used Lebanon as their commercial capital, and the food and culture of the country today reaches back to the Assyrians, Persians, Macedonians and Romans. From traditional Arab fare to the exquisite Armenian food cooked in Beirut, and even the distinct dishes cooked by the secretive Druze community in the south, John has explored the length and breadth of this fascinating country to bring back the very best of Lebanese cuisine.