Book Manoushé – Inside the Street Corner Lebanese Bakery by author Barbara Abdeni Massaad. Photography by Barbara Abdeni Massaad & Raymond Yazbeck. Size 29.5 x 24 x 2 cm. 200 pages – Hardcover- Weight: 1.5 Kg. Contents in English and in French.
Manoushé – Inside the Street Corner Lebanese Bakery
LebanonPostcard presents the book Manoushé – Inside the Street Corner Lebanese Bakery by author Barbara Abdeni Massaad. Photography by Barbara Abdeni Massaad & Raymond Yazbeck. Size 29.5 x 24 x 2 cm. 200 pages – Hardcover- Weight: 1.5 Kg. Printed in Beirut by 53dots, 2009 edition
In loving memory of Amer Ishak – Winner of Gourmand (World Cookbook Awards).Contents in English and in French.
As every true Lebanese knows, the man’oushé has a reserved place on the country’s breakfast table. But every true Lebanese also knows that this cherished national pie has the ability to be worked into every meal of the day due to its unique simple versatility. Barbara Abdeni Massaad introduces the first cooking book dedicated entirely to the art of creating the perfect man’oushé. With over 70 simple recipes, Barbara offers you a way to enjoy these typical pies, traditionally baked in street corner bakeries, in the comfort of your own home. Her first publication, Man’oushé – Inside the Street Corner Lebanese Bakery, is a journey to discover Lebanon’s favorite snack. One only has to flip through the pages in order to realize that this typical Lebanese creation can be as simple as an on-the-go breakfast and as intricate as a family meal. Accompanied by Raymond Yazbeck, the author set out on a quest throughout the country in order to find every available recipe that the nation had to offer. On their journey, they fell upon people and stories that inspired Barbara to create a book that is more than just a cookbook, but a way to bring out the flavor of a country through the exploration of its people through words and images. Anyone who enjoys the simplicity of good food and appreciates a good story will love this book from cover to cover.
Contents in English (available in French):
Ingredients and cooking tools
Dry yogurt and cracked wheat
Minced meat, onion and parsley
LebanonPostcard will be responsible for sending the book you order, through fast courier with a track number, guaranteeing reception of the package. The book may take between two and five days to arrive, according to the country it is sent to.
Extracts and About the Authors:
Barbara Abdeni Massaad was born in Beirut, Lebanon. She moved to Florida, U.S.A. at a young age and gained her real culinary experience while helping her father in his Lebanese restaurant. After moving back to Lebanon in 1988, she entered university and gained a degree in Advertising/Marketing. She worked for an array of respected institutions then decided to pursue her passion for cooking. Determined to gain proper experience within the culinary world, Barbara trained with several renowned chefs at Lebanese, Italian, and French restaurants. She has contributed articles to local and international publications. She lives in Beirut with her husband and three children.
Raymond Yazbeck is one of Lebanon’s leading names in photography. Having worked in many different photographic fields, he became the official photographer of the prestigious Baalbeck Festival in 1988. A successful wedding photographer in Lebanon and the Middle East, he is currently working on projects focusing on social and cultural Lebanese heritage.