Comptoir Libanais

Product Description For over a decade Tony Kitous has been Britains most passionate provider of contemporary Lebanese and North African food. His restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating. There are now seven Comptoir Libanais restaurants in London with more planned in the next 18 months.The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques. Tony Kitous recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Pastries are richly flavoured and delicate, made with syrups and spices. Absolutely the menu for today and adaptable for the home cook.Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. If you want a quick snack for yourself, or an extraordinary celebration feast, all the how-to youll need is here. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard, the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods Review The capitals best meze ElleWe love Comptoir Libanais not only for its delicious Lebanese fast food but for its stylish surroundings VogueTony Kitous is central Londons king of Lebanese and Middle Eastern cuisine Restaurant MagazineThe new Luxe! The Daily Telegraph[Lepard] and Kitous have produced a stylish cookbook that tells the secrets of Kitouss kitchen. When you know Kitous arrived in Britain at the age of 18 with 70 in his pocket, a love of home cooking and no chefs training at all, his achievements are truly extraordinary. -- Rose Prince The Daily Telegraph About the Author Tony Kitous is the man credited with putting the glamour into Middle Eastern cuisine and providing the opportunity for diners to experience real, wholesome and healthy Lebanese food. Tonys first foray in restaurants came when he was just 22 and he is the founder and spearhead of the Comptoir Libanais brand. Tonys mission is to make Lebanese food as popular as Italian food is today.Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli and Fergus Henderson. He is the author of the bestsellingShort and Sweet and has a popular baking column in the SaturdayGuardian. He writes frequently for Sainsburys Magazine and is also currently designing a range of baking products for Sainsburys.