Lebanese Home Cooking

“Kamal is one of the great culinary minds of our time . . . to finally have a book that shows just a fraction of what Kamal is about is such joy.” —Rene Redzepi, chef and co-owner of Noma

Growing up around the orchards of Jeita, just outside Beirut, Kamal Mouzawak learned to cook by watching his family and neighbors plant herbs in their gardens, harvest almonds and citrus fruit from their trees, and transform these bounties into the fresh and distinctive cuisine of home.

After the Lebanese Civil War, Kamal toured the farthest regions of his country, discovering yet more neighbors from differing religions and traditions, sharing a common land and fare.

Lebanese Home Cooking is an invitation to explore these traditions, bringing the authentic, mostly vegetarian meals of Kamal’s homeland onto our own tables, no matter how far they might be from the orchards of Jeita.

Praise for Lebanese Home Cooking

“Lebanese culture served on a plate.” —CNN

“If I was surprised, it was at what Kamal is doing at Souk el Tayeb, bringing cooks from different social, political and regional sectors.” —Chef Anthony Bourdain