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LEBANON
ACulturalCookbook
TABLEOFCONTENTS
LISTOFRECIPES
AdasBilHamod(LentilLemonSoup)...................50
AishelSaraya(BreadPudding)........................274
Arayes(Meat-StuffedPita)...............................52
BabaGhanouj(EggplantDip)............................54
BakedKibbeh(SpicedMincedMeatwithBulgur).....56
Baklava....................................................276
Bamia(OkraStew).......................................182
BatataBilSanieh(Shepherd’sPie)....................184
BatataHarra(SpicyPotatoes)............................58
BatataSalata(PotatoSalad).............................60
BulgurPilaf................................................246
CandiedEggplant........................................279
CarrotLentilSoup.......................................114
Falafel(FriedChickpeaFritters)........................62
FattehBathenjan(EggplantCasserole)...............190
Fattoush(BreadSalad)..................................140
Freekeh,Halloumi,andPomegranateSalad.........142
GreenBeanandTomatoSoup............................64
HalawetElJibn(SweetCheeseRolls)................280
Harissa(ChilePepperPaste)...........................249
HerbSalad..................................................66
Hummus.....................................................68
Ka’ak(Ring-ShapedBread).............................160
KamounitBanadoura(TomatoKibbeh).................70
KhyarBiLaban(CucumberYogurtSalad)...............73
KibbehNayyeh(RawKibbeh).............................74
KibbetBatata(PotatoKibbeh)...........................76
KishkSoup.................................................119
Knafeh(SweetCheesePastry).........................196
KoftaKebabs(GroundMeatKebabs)..................198
LabanImmo(LambinYogurtSauce)..................200
Labneh(StrainedYogurtCheese)........................79
LayaliLubnan(SemolinaPudding)....................284
LoubiaB’Zeit(StewedGreenBeans)...................80
Ma’amoul(FilledShortbreadCookie).................286
Mahalabia(MilkPudding)...............................288
Makdous(PickledandStuffedBabyEggplants)........82
Makhlouta(WholeGrainStew).........................204
ManakishBilLahme(FlatbreadwithMeatTopping)...162
Markouk(ThinFlatbread)...............................164
Meghli(SpicedPudding)................................289
MehshiKoussaAblama(StuffedZucchini)............208 MiddleEastern-StyleChili..............................120
Moghrabieh(LebaneseorPearlCouscous)...........212
Muhammara(BellPepperandWalnutDip).............84
Namoura(SemolinaCake)..............................290
Osmalieh(PhylloandCreamDessert)................292 Pita........................................................166
RizBiDjaj(ChickenandRice).........................214
RizBiHaleeb(RicePudding)...........................264
RuzBiLahme(LambRice)..............................216
SalatatFasoulia(BeanSalad)..........................150
SalatatLoubieh(GreenBeanSalad)....................86
SamkeHarra(SpicedFish)..............................218
SfeehaBaalbakieh(MeatPastries)......................88
ShishBarak(MeatDumplingsinYogurtSauce)......222
ShishKebab(SkeweredandGrilledMeat andVegetables)......................................90 ShishTaouk................................................226
ShorbatAdas(RedLentilSoup).......................122
ShorbatBanadourawaBurghul (TomatoandBulgurSoup)..........................92
ShorbatBatata(PotatoSoup)............................94
ShorbatDjaaj(ChickenSoup)............................96
ShorbatFasulya(BeanSoup)..........................130
ShorbatKhodra(VegetableSoup).....................132
ShorbatSamak(FishSoup)...............................98
WarakArish(StuffedGrapeLeaves)..................106
Za’atarMan’oushe(FlatbreadwithHerbs)..........108
ZnoudElSit(CrunchyCream-FilledRolls)...........296
FOREWORD
Welcome!Thiscookbookoffersastructuredandresearch-informedexplorationofLebanesecuisine,grounded inmorethan30yearsofculinarydocumentationandculturalstudy.Developedfromourreferencedatabase, homecooks,chefs,andfoodhistorians.ItisnotapersonalmemoirbutacontextualizedstudyofhowLebanesefoodhasevolvedandwhatitrevealsaboutthenation’shistory,geography,andculturalidentity.
Lebanesecuisineisoftenassociatedwithmezzeandtabbouleh,yetitsfoundationsarefarolderandmore intricate.ThefoodtraditionsofancientPhoenicia,theLevant,andthebroaderEasternMediterraneanform itscore,sustainedthroughcenturiesofagriculturalabundanceandtrade.Theuseofoliveoil,grains,legumes,
sity—spanningChristian,Muslim,andDruzecommunities—hasfurtherenrichedLebanon’sculinarylandscape, producingdishesthatbalancefreshness,spice,andtextureinequalmeasure.
toricalandculturalcontextalongsidemethod.Fromkibbehandhummustostuffedgrapeleaves,shawarma, andbaklava,eachdishissituatedwithinitsbroadernarrative—whetherrootedinancientagriculture,Ottomanurbancookery,ormodernreinterpretationsthatcontinuetoshapeLebanon’sdynamicfoodculture.
Aswithallbooksinthisseries,thetoneisfactualratherthananecdotal.Thegoalistoprovidereaderswitha practicalyetculturallygroundedunderstandingofLebanesecuisine—notonlywhatiseaten,buthowandwhy. forsharedmeals.Itstandsasbotharecordofheritageandareferencefortheongoingculinarydialoguethat connectsLebanon’spastandpresentthroughtheuniversallanguageoffood.
REGIONALCUISINE
diversehistoryandgeographicallandscape. spices,freshherbs,andgeneroususeoffruitsfulbutalsooftenveryhealthy.ThecuisinecombinesthesophisticationofEuropeancookingwith theexoticingredientsoftheMiddleEastandFar East.
mezze, avarietyofsmalldishesthatmayincludedips, salads,andproteins,offeringakaleidoscopeof chickpeapuree,hummus,isatraditionalspread intopattiesandfried—andbabaghanouj,aseasonedspreadmadeofroastedeggplant,oliveoil,lemonjuice, variouschoppednutsanddrenchedinhoney.
Beirut:TheCosmopolitanHeart
AsthecapitalandlargestcityofLebanon,Beirutistheculinaryheartofthecountry,where andArabicculinarytraditions.Populardishes includetabbouleh(asaladmadewithparsley, mint,tomato,andbulgur)andshawarma(marinatedmeat,usuallybeef,lamb,chicken,ora mixtureofmeats,cookedonarevolvingspitand
inthecity’sstreetfoodscene,asdoesknafeh,a syrup-soaked,layereddishofsweetenedcheese andbakedsemolinadough.Beirutalsoisknown foritsseafood.Astapledishincoastalareasis samkeharra pepper,garlic,andlemon.Avarianttoppingisaspicytomatorelish.
isaspicyfishdishincludingtahini(sesamepaste)sauce.
BekaaValley:TheAgriculturalBreadbasket
Situatedintheeast,theBekaaValleyisLebanon’smostimportantfarmingregion,knownforitsvineyardsand producefarms.Thecuisinehereischaracterizedbydishesthatrevolvearoundfreshandpreservedingredients. yabrak(grapeleavesstuffedwithriceandmeat) andlabneh(thickstrainedyogurt)arelocalfavorites.Kibbeh,Lebanon’snationaldishmadefrommincedmeat, bulgurwheat,andspices,comesinmanyregionalvariationsbutisespeciallyprominentinthisarea.
Lebanon’spopularmezzedishes includebabaghanouj,tabbouleh,andhummus.
Samkeharra
CLASSICDISHES BEVERAGES
Ahweh-InLebanon,coffeeisrarelymadewithout andwaterandrepeatedlybroughttotheboilingpoint tomakeathick,strong,sweetcoffeeservedintiny cups.Sometimescardamomandevenorangeblossom waterareaddedtoLebanesecoffee.
Arak-Arak distilledfromgrapes.Arakisserveddilutedwith waterandiceandservesasastandardaccompanimenttomezze.
HOLIDAYFAVORITES
Ma’amoul withpowderedsugararecommonlybakedforEid, Easter,andvariousJewishholidays.
Meghli-Aspicedricepuddingtoppedwithcoconut andnuts,meghliisenjoyedatChristmasandonspecialoccasions,especiallyatcelebrationsforthebirth ofababy.
Ahweh
Ma’amoul
DAILYMEALS
Dessert
Lebanesedessertsincludeavarietyofsweets madewithingredientssuchasphyllodough, cheese,andnuts,amongthembaklavaand knafeh.Rosewaterandorangeblossomwaterdingssuchasmouhalabieh thattopdesserts.Cookiesincludingma’amoul areenjoyedaswell,andafreshbowlofmelon orotherfruitstypicallyfollowsaLebanesemeal. Otherfavoritedessertsincludecandiedeggplantorpumpkinandaricepuddingknownasriz b’haleeb.
Beverages
Bothteaandcoffeearedeeplyembeddedin Lebanesedailylifeandhospitality,withcoffee adeeplyrootedculturaltradition.Itisstrong, cardamom.ManyLebaneseadultsdrinkbeer, wine,orarak meals,althoughthosewhomorestrictlyfollow Islamiccustomsavoidalcohol.Childrenoften enjoylimoonada(lemonade),freshfruitjuices, orjellab(asoftdrinkmadefromraisins).Milkis rarelyconsumedasabeverage.
Knafeh
Richlyflavoredcoffeeservedinsmall portionsisacentralpartofdailylifeinLebanon.
SPECIALOCCASIONFOODS
EIDAL-FITR
Eidal-Fitr,meaning“thefestivalthatbreaksthe fast,”markstheendofRamadan,theIslamicholy monthoffasting.Thecelebrationbeginswitha prayer,followedbyafeastwithfamilyandfriends. Populardishesincludemaqluba(ricelayeredwith meatandvegetables),kibbeh(mincedmeatwithbulgurandspices),andfattoush(asaladwithpiecesof toastedorfriedpita).Sweetssuchasma’amoul(butandqatayef(oratayef cheesesornuts—alsoareenjoyed.ThefoodduringEid al-Fitrsymbolizestheendoffastingandthejoyof abundanceofblessings.
CHRISTMAS
ChristmasinLebanoniscelebratedwithchurchservicesandfestivefamilygatherings.TheChristmas mealoftenfeaturesaroastturkeyorchickenand warakenab(stuffedgrapeleaves).TraditionalLebanesedishessuchasmujaddara(lentilswithrice), kibbehlabanieh(mincedmeatwithbulgurandspices inyogurtsauce),andbaklava(layersofphyllodough andchoppednutssoakedinahoney-basedsyrup)also arepartofthecelebration.BûchedeNoël,aYule localandWesterntraditions.ThefoodduringChristmasemphasizesfamilyunityandthejoyofsharing, withholidaycheer.
EIDAL-ADHA
memoratesIbrahim’s(Abraham’s)willingnesstosac-
dividedintothreeshares:oneforthefamily,onefor friendsandneighbors,andonefortheneedy.Dishes suchaskafta(groundmeatskewers),grilledlamb, andmansaf(ricewithlambandyogurtsauce)arepopular.Sweettreats,includingkunafeh(acheesepastry soakedinsyrup),alsoareserved.Themealsduring Eidal-Adhahighlightgenerosityandcommunity,with theactofsharingfoodembodyingthespiritofthe holiday.
STREETFOOD
SweetTreats BAKLAVA
Baklavaisarich,sweetpastrymadeoflayersofphyllo honeyorsyrup.Variationsmightincludeusingpistapopulardessertsoldbystreetvendorsandbakeries, especiallyduringcelebrations.
KNAFEH
KnafehisatraditionalLebanesedessertmadewith shreddedphyllodoughorsemolinalayeredwith sweetcheeseorcreamandsoakedinsugarsyrup. Variationsmightincludeaddingrosewaterororange blossomwaterandtoppingitwithcrushedpistachios. Knafehisapopularstreetfoodtreat,oftenenjoyed forbreakfastordessert,andiscommonlyfoundat sweetshopsandstreetstalls.
ATAYEF
Atayef(orqatayef withsweetenedcream,cheese,and/orcrushednuts, usuallyservedduringRamadan.Commonlyusedtypes ofnutsincludewalnuts,almonds,pistachios,and
Nutellaandaddingfruitssuchasdatesandraisins. Preparedfriedorbakedandthentoppedwithasweet syruporhoney,atayefiswidelyavailablefromstreet vendorsduringRamadanandisabeloveddessert acrossLebanon.
MA’AMOUL
Ma’amoulnutsorpistachios.Sometimesdustedwithpowdered sugar,ma’amoulisatraditionalsweet,especially popularduringreligiousholidaysincludingEasterand Eid,andissoldatbakeriesandmarkets.
DIDYOUKNOW?
HistoricWinemaking
Oneoftheworld’soldestwineregions,Lebanonhas alonghistoryofwineproduction,datingbackthousandsofyearstothePhoenicians.Theyexportedwine acrosstheMediterranean,spreadingtheiradvanced viticulturetechniques.ThecityofByblos,oneofthe oldestcontinuouslyinhabitedcitiesintheworld,was amajorhubforthewinetrade.
Continuingthisancienttraditiontoday,theBekaaValleyineasternLebanonistheheartofthecountry’s intheregionwhosequalityrivalsthebestwinesof Europe.Globallyrecognized,Lebanesewinesare tothoseofMediterraneanwines.Thecountry’sunique terroir,withitswarmclimateandfertilesoil,contributestothehighqualityofitswines.ThistraditionoficanceofviticultureinLebanon.
CoffeeCulture
LebanesecoffeecultureisablendofArabandTurkishtraditions.Coffeeistypicallypreparedusing along-handledpotcalledarakweh groundcoffeeissimmeredwithwaterandsometimes sugar.Thepreparationandservingofcoffeeareritualisticpractices,oftenaccompaniedbytheserving ofsweetssuchasbaklava.Coffeeisacentralpartof socialgatheringsandhospitality,symbolizingwarmth andfriendship.TheLebanesecoffeetraditionunderscorestheculturalimportanceofthisbeveragein socialanddailylife.
MakingVeggiesLast
PicklingisapopularmethodofpreservingvegetablesinLebanon,particularlycucumbers,turnips,and kabees, areoftenservedaspartofamezzespread,adding atangy,crunchyelementtothemeal.Thepickling processinvolvesbriningvegetablesinamixtureof vinegar,water,salt,andspices.
ThistraditionhighlightstheLebaneseingenuityin foodpreservationandtheimportanceofbalancingtheblendofpracticalityandculinarycreativity.
ARAYES (MEAT-STUFFEDPITA)
PrepTime:20minutesCookTime:15minutesTotalTime:35minutes RecipeServings:4DietaryConsiderations:DairyFree,Kosher,Halal
Crispontheoutsideandsavorywithin,arayesareafavoriteLebanesestreetfood—pitabread“sandwiches” gatherings,andareeatenasasnack,mezze,oraccompanimenttogrilleddishes.Typicallycutintoquarters, Lebanesearayesoftenareservedwithayogurtorgarlicdip.Thesetreatsareeasyandquicktomakeathome.
LOUBIAB’ZEIT (STEWEDGREENBEANS)
PrepTime:15minutesRestTime:5minutesCookTime:35minutesTotalTime:55minutes RecipeServings:4DietaryConsiderations:Vegetarian,GlutenFree,Kosher,Halal
Loubiab’zeitisoneofthosedishesthattastesbetterthenextday.B’zeitmeans“cookinginoil,”whichis averypopularmethodinLebanon(andintraditionalMediterraneancuisine).Loubiab’zeitliterallymeans loubiabadrieh.Whichevertypeof greenbeanisused,however,thisdishdeliverstendergreenbeansinarichtomatosauce.Thisdishcanbea side,partofamezzeselection,oramaincourseservedwithbread.
WARAKARISH (STUFFEDGRAPELEAVES)
PrepTime:35minutesRestTime:15minutesCookTime:1hourTotalTime:1hour50minutes RecipeServings:8–12DietaryConsiderations:GlutenFree,Kosher,Halal
Warakarish(orwarakenab)areLebanesemeat-stuffedgrapeleaves,whicharemadewithwhitericeand insaltwater;bothwaysguaranteetenderness.InLebanon,grapeleavesarepickedinlatespring,butthanks tothereadyavailabilityofpreservedleaves,thistastytraditionaldishcanbemadeyear-round.InLebanon, warakenabareservedwiththecucumber-yogurtdiporsaladcalledkhyarbilaban.
FREEKEH,HALLOUMI,AND POMEGRANATESALAD
PrepTime:20minutesRestTime:15minutesCookTime:35minutesTotalTime:1hour10minutes RecipeServings:4DietaryConsiderations:Vegetarian,GlutenFree,Kosher,Halal
Althoughit’sanancientgrain,freekeh(orfarik)isreferredtobysomeasthe“new”supergrain.It’sbeena stapleintheMiddleEastforcenturiesbutisnotverywellknownintheWest.Freekeh vitamins,andmineralsthanquinoa.It’smadefromgreendurumwheatthatisroastedandrubbedtocreatea
FATTEHBATHENJAN (EGGPLANTCASSEROLE)
PrepTime:20minutesCookTime:1hour20minutesTotalTime:1hour40minutes RecipeServings:6–8DietaryConsiderations:GlutenFree,Halal
FattehbathenjanisaMiddleEasterneggplantcasserole.Bathenjan,orbatinjan,means“eggplant”inArabic anditisamuch-lovedvegetableinLebanon.VariationsofthisdishareservedallovertheMiddleEast.AccordingtowrittenrecordsfromancientChineseagriculturaltreaties,eggplantswereintroducedthroughoutthe MediterraneanareabyArabsintheearlyMiddleAges.EnjoyedacrossvariousregionsinLebanon,thisdish ofteniseatenforbreakfast.
SFEEHABAALBAKIEH (MEATPASTRIES)
PrepTime:25minutesRestTime:45minutesCookTime:15minutesTotalTime:1hour25minutes RecipeServings:12pastriesDietaryConsiderations:Halal
SfeehaBaalbakieh facedsquareorroundshape.Theseareoftenservedaspartofamezzeorasamaindishwithyogurtand pickledvegetables.LebanesetypicallyenjoysfeehaBaalbakiehforfestiveoccasionsandfamilygatherings.
Baalbek,aLebanesetownaboutanhournortheastofLebanon’scapital,Beirut,isfamousforhavingthe largestandbest-preservedtempleruinsfromthetimeoftheRomanEmpire.Sfeehawasthedishprepared byfarmerswhentheyhadfreshlamb.Theywouldchopthemeat,mixitwithonionsandtomatoesfromthe Then,thepastrieswerebakedinstoneovenscalledtannour.
LOUBIAB’ZEIT (STEWEDGREENBEANS)
PrepTime:15minutesRestTime:5minutesCookTime:35minutesTotalTime:55minutes RecipeServings:4DietaryConsiderations:Vegetarian,GlutenFree,Kosher,Halal
Loubiab’zeitisoneofthosedishesthattastesbetterthenextday.B’zeitmeans“cookinginoil,”whichis averypopularmethodinLebanon(andintraditionalMediterraneancuisine).Loubiab’zeitliterallymeans loubiabadrieh.Whichevertypeof greenbeanisused,however,thisdishdeliverstendergreenbeansinarichtomatosauce.Thisdishcanbea side,partofamezzeselection,oramaincourseservedwithbread.
NAMOURA (SEMOLINACAKE)
PrepTime:15minutesRestTime:10minutesCookTime:30minutesTotalTime:55minutes RecipeServings:12–16DietaryConsiderations:Vegetarian,Kosher,Halal
Lebanesenamouraisatraditionalsemolinacakesoakedinscentedsugarsyrup.ItisenjoyedthroughoutLebanon,andtheMiddleEast,atfamilygatherings,holidays,andeverydayoccasionsandisespeciallypopular duringRamadan.Knownforitstender,slightlychewytextureandfragrantnotesoforangeblossomorrose water,namouraoftenistoppedwithalmondsorpistachiosandcutintodiamondshapes.Itiscloselyrelated toregionaldessertssuchasbasbousaandrevani,buttheLebaneseversionisdistinctforitssimplicity,rich
MARKOUK (THINFLATBREAD)
PrepTime:1hourRestTime:1hourCookTime:20minutesTotalTime:2hours20minutes RecipeServings:6largesheetsDietaryConsiderations:Vegetarian,Vegan,DairyFree,Kosher,Halal
Markouk
asaj.Thepreparationrequiresskillandspeed:thebakerstretchesthedoughuntilnearlytranslucent,and
Markoukhasoriginsinmountainvillageswhere communalsajgriddlesservedentireneighborhoods,andwomenwouldgathertobakedozensofroundsfor theweek.ThisthinbreadalsoknownassajbreadremainsastapleofLebanesecuisine—foldedaroundfresh herbs,cheese,orza‘atar,orusedtoscoopmezzedishessuchashummus.
BELLPEPPER
Description
Bellpeppersarethefruitofacultivargroupofthe speciesCapsicumannuumandmembersofthenightshadefamily.Theyareplumpandhollow,withan interiorribbingofwhitemembraneandseeds.The bellpepperistheonlymemberoftheCapsicumgenus thatdoesnotproducecapsaicin,thechemicalthat givesotherpeppersaburningquality.
Origin
ThebellpepperoriginatedinCentralandSouth America.
Varieties
Commonvarietiesarebrightred,orange,yellow,or green,whilelesscommonvarietiesarelavender,deep purple,white,orbrown.
Red,orange,andyellowbellpeppersaresweetand
texture.Greenandpurplepeppersareslightlybitter, asaretheinteriormembraneandseedsofallbell peppers.
Bellpeppers—particularlythered,orange,andyellowvarieties—areanexcellentsourceofvitaminC,as wellasagoodsourceofpyridoxine,vitaminA,folate, molybdenum,andvitaminE.Bellpeppersalsocontain
Preparations
Althoughtheyarebotanicallyfruits,bellpeppersare usedasvegetablesinculinarypreparations.Bellpeppersareusedfreshasasnack,insalads,andasa garnish.Theyarecookedwhenusedinsoups,stews, sauces,meatdishes,andvegetabledishes,andthey canbepreservedinsaltandoil.
Season
Red,orange,andyellowbellpeppersareharvestedin latesummerandearlyfall.
DidYouKnow?
•ThewordpeppercomesfromtheGreekword pipari,whichreferredtopungentblackpeppercornsoriginatinginIndia.
•ItisthoughtthatChristopherColumbusgavethis nametotheCapsicumgenusforitsspicycharacteristics,andthenamestucktobellpeppers, eventhoughtheyarenotspicy.
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