Comptoir Libanais

Product Information

To enable personalised advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. From the most exciting new face in middle eastern cooking, Tony Kitous brings you over 80 simple, delicious, easy to prepare and cook recipes. They had a lot of creative recipes but as I said on my review of the express version of this book is that this is not authentic Lebanese and for that I would recommend looking elsewhere. It loses that fresh aroma but instead takes on a curious flavour closer to black tea that we use in some dishes. Screen-tested for a series on BBC and appearing in 'Food and Drink' he is tipped to be one of the new faces of 2014.

Whether you're after breakfast with a twist, a quick-fix lunch, or a sumptuous spread fit for a gathering of your loved ones, this gorgeous cookery book, featuring vibrant food photography throughout, is packed with recipes you can easily make, eat and share in your own kitchen. Born in Algeria he travelled widely throughout the Middle East and drew on his cultural heritage to create Levant in 2000, the restaurant which raised the profile of Middle Eastern restaurant culture in the London scene. Etsy’s 100% renewable electricity commitment includes the electricity used by the data centres that host Etsy. I love Lebanese food, and was so excited to get this as a present, not really a massive surprise as I must have mentioned it 1245789 times. Kitous' restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating, according to the publisher, with five Comptoir Libanais restaurants currently in London and eight more planned in the next 18 months due to popularity and demand.

Refreshing your old favourites and giving you delicious new ideas for staple ingredients that you’ll already have in the cupboard or fridge. Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and to make the site work correctly for browsing and transactions. It really does make you salivate and although I have only just opened the book today for the first time, I'm planning that I'll cook the 'full English' Libanese style this weekend. Personalised advertising may be considered a “sale” or “sharing” of information under California and other state privacy laws, and you may have a right to opt out. Inspired by the best dishes and ingredients I've eaten in the Lebanon and at Comptoir Libanais, it's about simple ingredients and preparing in advance to take the hassle out of cooking delicious meals.

Steam the spinach leaves by putting them in a pan with a good splash of water and heat just to the point where they wilt, but not so that they lose their texture. Blanch the lasange sheets in boiling water for 8-10 minutes, until slightly softened, then lay two or three sheets in the bottom of an oven proof dish, with around 1 litre capacity. Whether you want a quick snack for yourself, or an extraordinary celebration feast, this beautiful book has it all. The recipes are truly original and luckily the ingredients are easy available in Dutch supermarkets nowadays. The book will contain 80 recipes, for dishes including simple grills, flat breads, grains, herb salads and dips, as well as pastries and sweet dishes.We have five copies of the cookbook Comptoir Libanais by the restaurant’s founder Tony Kitous up for grabs! Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. The menu at Comptoir Libanais is based on traditional Lebanese-style home cooking, using only the freshest ingredients, seasonal produce, authentic favourings, and, of course, traditional Middle Eastern recipes. Tony Kitous’ approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. If you’d like to file an allegation of infringement, you’ll need to follow the process described in our Copyright and Intellectual Property Policy.

Tony Kitous ’ recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods. Lightly brush the aubergine slices with olive oil then grill or griddle until soft – about 2 minutes on each side.Rather than use an endless list of hard-to-get bits and bobs, Tony and Dan take things you can now find in the supermarket and use them throughout the book to give you value for money. Stir the garlic and tomatoes into the softened onions, along with spices, and cook for a minute or two, until you can smell the garlicky aroma. firstly made the smoked aubergine dip, with mint and pomegranate seeds and it was amazing, so much so my colleagues were very envious with the left overs. My husband and I eat at the restaurant whenever we can but to be able to make dishes at home that are just as amazing as the food (well I wish I could cook that well) that we eat there.

There isn't that many recipes in it and none of it is that complicated, but there is a lot of love in it and great pics.A book that contains recipes from a food chain may not sound promising, but 1) It is a superior food chain, and 2) These are very fine recipes.