Author(s): Salma Hage

Food & Drink | Baking, Bread & Desserts | Middle Eastern

An authentic, indulgent collection of dessert recipes from across the Middle East, from one of the region's most loved home cooks.

Whether you start your day with something sweet, finish it with something sweet, or make sure sweets are within reach all day long, you'll find serious inspiration in the pages of Salma Hage's latest cookbook for home cooks. The Middle East's wide range of cultures, ingredients, and influences informs the array of dishes she includes - spiced cookies, cream-filled pancakes, aromatic pastries, and delicious cakes - with recipes that are easy to follow and celebrate simple-to-source spices and taste combinations.

Review:
'Beautifully photographed . . . the recipes are easy to follow and work beautifully.' - Margaux Laskey, The New York Times
'A Best Cookbook of 2021' - Food52
'Equal parts recipes, travelogue, and personal history.' - Food Network
'A rich and varied array of ingredients and cultural influences.' - Fine Dining Lovers
'A fine celebration of delights.' - Luxe Magazine
'Bake your way through the Middle East at home with a helping hand from award-winning author Salma Hage.' - Time Out
'Authentic and accessible collection.' - Publishers Weekly
'In my years of searching high and low for the best Middle Eastern recipes and cookbooks, I have yet to find one that makes me feel the way Middle Eastern Sweets does.' - Edouard Massih, chef, owner of Edy's Grocer on Food52
'This stunning, elegantly bound cookbook ... will satisfy even the most discerning sweet tooth.' - Shelf Awareness
'The ideal book for both everyday family or festive meals.' - City Book Review
'Elegant...enticing.' - Cooks Without Borders
'The grande dame of Lebanese cooking...packed with recipes for desserts, pastries, treats and drinks.' - Stylist

Author Biography: Lebanese Salma Hage, from the Kadisha Valley in north Lebanon, has more than 50 years of experience of family cooking. She learned to cook from her mother, mother-in-law, and sisters-in-law, and spent many years working as a professional cook. This is her fourth book, after The Lebanese Kitchen, the James Beard Award-winning The Middle Eastern Vegetarian Cookbook, and The Mezze Cookbook.