An attractive illustrated cookbook of traditional Lebanese recipes, written by George N. Rayess, a renowned Lebanese chef active from the 1960s to the 1980s. Rayess was head chef at Le Bristol hotel in Beirut, and was among the first to publish a detailed work on Lebanese cuisine. Covers sweet and savoury dishes of all types, with colour photography. Translated into English by Najla Shawker. Published by Librairie du Liban in 1991. Second edition. First published in 1966. Hardback, in very good condition with no writing or marking inside. 276 pages.
