Comptoir LibanaisA Feast of Lebanese-Style Home Cooking
Tony Kitous’s seven (and counting!) Comptoir Libanais restaurants in London celebrate the riotous flavors, colors, and textures of Lebanese, Mediterranean, and North African food. Not since the opening of the Ottolenghi food shops in London has that city embraced a cuisine from that region with as much fervor.
Comptoir Libanais makes this exotic cuisine easily accessible at home, with 80 recipes for dishes that blend traditional cooking with modern flavors. Comptoir Libanais covers everything from a wide range of Mezze—small dishes—including salads, dips, and hot dishes to Grills and Barbeques such as Lamb and Pistachio Kofta, to Tabkhat—one–pot homestyle dishes like Cumin-braised Neck of Lamb—to spectacular recipes for soups, breads, pastries, beverages, and desserts, while ensuring that each dish uses readily available ingredients and basic kitchen equipment. Each mouthwateringly delicious—and healthy—recipe is illustrated with the striking food photography of Dan Lepard. Comptoir Libanais satisfies readers’ yen for delicious, stylish, and simple recipes, and is perfect for fans of Jerusalem and Ottolenghi.
Tony Kitous is the restaurateur behind the stunningly successful chain of Comptoir Libanais restaurants in London. This is his first cookbook.
Dan Lepard is an award-winning baker who has worked for great chefs all over the world, including Giorgio Locatelli and Alastair Little. His latest book is the home baking compendium, Short and Sweet.
“Stylish…When you know that Kitous arrived in Britain at the age of 18 with £70 in his pocket, a love of home cooking and no chef’s training at all, his achievements are truly extraordinary.” —The Daily Telegraph
“Tony Kitous is central London’s king of Lebanese and Middle Eastern cuisine.” —Restaurant Magazine
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