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Alan Geaam is a chef with a singular background. He arrived in France in the early 2000's without any money and is now the chef of two starred restaurants in Paris.
He is self-taught: without any culinary training, he studied and learned through books. It is therefore only natural that he should publish his own book, to share his cooking and pass on his recipes.
In the book, the chef gives you the traditional Lebanese recipes that have built his cuisine, as well as more intimate recipes that he has created for his restaurants.
For the former: tabouleh, falafels as in the Tripoli souk, chickpea moussaka, toum sauce, chocolate-zaatar cookies... and for the latter: angel hair nest and black truffle labneh, peanuts in trompe l'oeil, lobster in arak, Lebanese-style pithiviers, Sollies fig like a baklawa, mouhallabieh-style lollipop, rhubarb puffed meringue and homemade rhubarb molasses...
More than 50 recipes and preparations that the chef shares with you, accompanied by beautiful photos of his dishes and Lebanon.
Author: Alan Geaam Number of pages: 256 pages Language: French Dimensions: 29,3 x 23,5 x 3,3 cm
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