The Best of Lebanese Cooking is about Lebanese cuisine and different ethnic food. It is best for people looking to try different recipes and eat healthy. This book is for my daughter and to all busy women who has no time to prepare healthy and delicious recipes. The book introduces you to a variety of healthy Lebanese ingredients and learn from easy to follow recipes. From main dish to side and salad dishes to different seasonal ingredients. From fruit, vegetable, grain, spices, olive oil. And from dairy, bread, pastry, sweets, small breakfast ideas, and for dinner. From the best healthy ingredients Lebanon land has to offer with its rich history and culture Next time you decide to dine in try to complete a meal from the soup, salad, the main dish and simple hors d’oeuvres, to the Lebanese cooking famous in every place from tubules’ to falafel and zaater thyme bread, pastry, and meat, chicken sandwich, and other side dishes. Easy to follow. Easy to find recipes for any meal or occasion.

The effort to share an adventure in cooking Asian food is sometimes challenging, but one always can depict the exotic sights, the smells of spices and herbs, and the flavors that can move a person from one place to another. This cookbook unveils the essence in culinary art that speaks: cooking is a culture mirroring strength and a symbol of personality and identity. The recipes are traditional, yet the flavors reveal the taste of cultural merging of Southeast Asia that has been rooted for centuries. However, some recipes reflect the authenticity of Cambodian food despite of how food and cooking techniques have evolved. The reality rests on one common ground: we cook for the love and bonds of family, friends, and neighbors � we cook to nurture the body, for life. The compilation of the recipes is to safeguard what is necessary for the next generations of Cambodia in the native land and abroad to treasure, and their creativities through life experience will take Cambodian cooking to a new level within worldly culinary art � the food for peace, a foundation to keep Cambodian culture within any geographical setting. Realistically, if we must translate �food� into terms of reference in its true essence for human life, it should be said that �food is the source of all�. Therefore, the reliving of human adventures in terms of food, war and peace, conflicts, migration � must be transmitted to the future human generation to ponder on: �a cauldron of life reference for one�s kitchen�.

The effort to share an adventure in cooking Asian food is sometimes challenging, but one always can depict the exotic sights, the smells of spices and herbs, and the flavors that can move a person from one place to another. This cookbook unveils the essence in culinary art that speaks: cooking is a culture mirroring strength and a symbol of personality and identity. The recipes are traditional, yet the flavors reveal the taste of cultural merging of Southeast Asia that has been rooted for centuries. However, some recipes reflect the authenticity of Cambodian food despite of how food and cooking techniques have evolved. The reality rests on one common ground: we cook for the love and bonds of family, friends, and neighbors � we cook to nurture the body, for life. The compilation of the recipes is to safeguard what is necessary for the next generations of Cambodia in the native land and abroad to treasure, and their creativities through life experience will take Cambodian cooking to a new level within worldly culinary art � the food for peace, a foundation to keep Cambodian culture within any geographical setting. Realistically, if we must translate �food� into terms of reference in its true essence for human life, it should be said that �food is the source of all�. Therefore, the reliving of human adventures in terms of food, war and peace, conflicts, migration � must be transmitted to the future human generation to ponder on: �a cauldron of life reference for one�s kitchen�.

Soshoku = Plain (simple) Diet

Since the Kamakura era (1185-1333) in Japan, the word Soshoku has come to mean“frugal meal” in the Zen temple. A sample menu is “One soup with one side dish andrice.”Over time, Soshoku became the general home diet in Japan and led to the establishmentas of the traditional Japanese diet.Now we need to prevent the lifestyle diseases associated with the eating habit of westernculture. Japanese Soshoku is recognized as the balanced healthier diet and will help toprevent lifestyle diseases.Because Japanese Soshoku is low-fat and high-fi ber diet which will help followings;- To take out bodily waste and enhance a good blood circulation- To enhance excess weight loss- To lower blood-sugar level- To lower LDL cholesterol level- To lower blood pressure- To lower neutral fat levelUsing the following ingredients such as;Kelp, Seaweeds, Root vegetables (Pumpkin, Potato, Burdock, Daikon, Lotus root,Turnip), Beans, Mushrooms, Green leafy vegetables, Brown rice, Grains(CoarseCereal), Soy bean products (Tofu, Miso, Tofu Lees), Nuts, and Agar-AgarAdditional tips for a healthy sustainable diet;- Use seasonal-, local-, organic-grown fresh products- Use less processed food- Eat a variety of foods for each meal- Use whole vegetables as much as you can

Soshoku = Plain (simple) Diet

Since the Kamakura era (1185-1333) in Japan, the word Soshoku has come to mean“frugal meal” in the Zen temple. A sample menu is “One soup with one side dish andrice.”Over time, Soshoku became the general home diet in Japan and led to the establishmentas of the traditional Japanese diet.Now we need to prevent the lifestyle diseases associated with the eating habit of westernculture. Japanese Soshoku is recognized as the balanced healthier diet and will help toprevent lifestyle diseases.Because Japanese Soshoku is low-fat and high-fi ber diet which will help followings;- To take out bodily waste and enhance a good blood circulation- To enhance excess weight loss- To lower blood-sugar level- To lower LDL cholesterol level- To lower blood pressure- To lower neutral fat levelUsing the following ingredients such as;Kelp, Seaweeds, Root vegetables (Pumpkin, Potato, Burdock, Daikon, Lotus root,Turnip), Beans, Mushrooms, Green leafy vegetables, Brown rice, Grains(CoarseCereal), Soy bean products (Tofu, Miso, Tofu Lees), Nuts, and Agar-AgarAdditional tips for a healthy sustainable diet;- Use seasonal-, local-, organic-grown fresh products- Use less processed food- Eat a variety of foods for each meal- Use whole vegetables as much as you can

This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

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Most of the dishes in this collection do not take too much time to prepare, however a few do. I have tried to present these recipes in such a way as to be easily prepared with commonly available ingredients. I believe in using the best and most fresh ingredients - this is healthful and not necessarily expensive. It is my hope that you will enjoy these wonderful dishes and entertain yourselves and your friends with the unique flavors from this great and ancient land. I am very concerned and committed to preserving my native culture especially during these times of great strife, and while the very existence of Afghanistan, as I knew it is in danger of disappearing. I wish you “ Nosh-i-jon” - good eating!

Most of the dishes in this collection do not take too much time to prepare, however a few do. I have tried to present these recipes in such a way as to be easily prepared with commonly available ingredients. I believe in using the best and most fresh ingredients - this is healthful and not necessarily expensive. It is my hope that you will enjoy these wonderful dishes and entertain yourselves and your friends with the unique flavors from this great and ancient land. I am very concerned and committed to preserving my native culture especially during these times of great strife, and while the very existence of Afghanistan, as I knew it is in danger of disappearing. I wish you “ Nosh-i-jon” - good eating!