The Lebanon holds much mystery and exotic allure with its rich history and heritage. The biblical "land of milk and honey" has been occupied over the centuries by many great dynasties, from the Byzantines to the Ottomans, all attracted by its bounty of natural resources. A land of extremes, with cool alpine hills, beaches and hot dusty valleys, there are many facets of this intriguing nation to explore. Hussien Dekmak's cookbook helps to unlock one of the greatest mysteries of Lebanon: its acclaimed food.

Hussien was born in Beirut and trained in London as a chef before opening his own Lebanese restaurant, Le Mignon. In both his restaurant and his book, Hussien espouses traditional home-style cooking and does not tamper with authentic recipes. While the book contains a smattering of anecdotes, it relies on age-old recipes to do the talking rather than digressions into his personal food philosophy. With its simple, practical approach and easy-to-follow recipes, this book is a perfect introduction to Lebanese cuisine and will open the door to a whole new way of cooking.

Fresh ingredients and fragrant aromatics characterise Lebanese cuisine. The food is light, flavourful and healthy, reflecting the Mediterranean diet of fresh vegetables, olive oil, garlic, chicken, fish and grains, but also heady with the spices of the Middle-East. It is this fusion that makes Lebanese food reputedly the best in the region.

The Lebanese Cookbook is divided into sections on soups, salads, cold and hot starters, mains, barbecues, breads, accompaniments, sweets and drinks. It is in the mezze sections that it really comes into its own; this is food made for sharing and variety is important. Who could not be tempted by creamy hummus, fresh thyme salad, smoky aubergine dip and spiced meatballs with pine nuts in a rich tomato sauce? The traditional way to eat is always with a full table of dishes for everyone to dive into with mounds of hot bread to accompany everything. Read this book and you will be dreaming of creating a Middle-Eastern feast of your own.