Background
The daughter of a Syrian father and a Lebanese mother, Anissa left her native Lebanon at the age of 21 to study interior design in London.
(Presenting 75 authentic recipes, the author explains the ...)
Presenting 75 authentic recipes, the author explains the key cooking techniques and methods of Moroccan cooking in an approachable way. A melting pot of cultures, Moroccan cooking incorporates Arab, African, Mediterranean and Persian influences in food that is simple and fragrant.
http://www.amazon.com/gp/product/1850299587/?tag=2022091-20
( The Mediterranean is full of varied and diverse cuisine...)
The Mediterranean is full of varied and diverse cuisines, but the one thing they all share is a basic reliance on bread. From Italian focaccia and French brioche to Lebanese tabouneh (sourdough pita) and Egyptian fiteer (flatbread), bread is the single most important staple in Mediterranean diets, and serves as the foundation for countless other savory dishes. In Savory Baking from the Mediterranean, Anissa Helou presents a collection of classic and favorite recipes that will provide home cooks with a broad overview of Mediterranean savory baking, from countless variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. In addition, she offers recipes for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta. Savory Baking from the Mediterranean is illustrated through out with 100 artful black and while photographs of landscapes, communities, and breads.
http://www.amazon.com/gp/product/0060542195/?tag=2022091-20
The daughter of a Syrian father and a Lebanese mother, Anissa left her native Lebanon at the age of 21 to study interior design in London.
Following completion of the Sotheby"s Works of Art course, she started working for the auction house, becoming their representative for the Middle East. At the age of 24 she opened an antiques shop in Paris, and shortly after became a freelance art consultant based in London. Encouraged by a friend in the publishing world, and inspired by the Lebanese civil war, Anissa wrote her first cookbook, Lebanese Cuisine.
In 1994, Lebanese Cuisine was published.
Robert Irwin described it as "no mere utilitarian manual, but a wistful evocation of feats and picnics held in an easy-going, Levantine environment which all but came to an education. in 1975". The book was short-listed for an André Simon Award.
In 1999, Anissa changed her life by selling a number of collections at Christie"son She also sold her Victorian house and bought a two-storey warehouse loft in Shoreditch, which she converted into a modern minimalist living and working space.
lieutenant is here that she teaches in her state-of-the-art kitchen.
In 2013 Anissa was listed by Arabian Business as one of the 500 most powerful Arabs in the world, and one of the 100 most powerful Arab women. Her latest book, "Levant" was published in 2013 and was selected as one of Observer Food Monthly"s 20 food books of the year, Gourmet Travellers best books of 2013, 14 Best Cookbooks Of 2013 by BuzzFeed and one of Marie-Claire Digby’s top ten food books of the year.
(Presenting 75 authentic recipes, the author explains the ...)
( The Mediterranean is full of varied and diverse cuisine...)
Between 1978 and 1986, she lived in Kuwait acting as an advisor to members of the ruling family, returning to London in 1986.