The Land of White is a combination of cookery book and food memoir which takes the real cooking experiences from the writer straight to your kitchen.The often eclectic recipes, interspersed with charming evocations of the author's beloved homeland, reflect Lebanon's cosmopolitan heritage. The dishes may be simple to make but the results arerich in aroma and flavour, with unique ingredients, and prepare you for a real Lebanese adventure.The fusion of aubergine puree with pomegranate rubies, stuffed Swiss chard cigars and kibbe balls stuffed with minced lamb all create a rich and mind blowing gastronomic extravaganza!
