Salma Hage (born 8 January 1942) is a Lebanese author and cook. She is the author of the bestselling cookbook The Lebanese Kitchen [1] . Her second book The Middle Eastern Vegetarian Cookbook [2] won her the James Beard Award in the Vegetable Cooking category.
Hage was born in Mazraat El Toufah in northern Lebanon in 1942. [3] Her father was a Maronite priest, and she was the eldest of 12 children, learning cookery skills from her grandmother. [4]
In 1967 she moved with her family to Wimbledon in south London, UK. She worked as a Kitchen Hand in her mid-twenties, then worked her way up to the role of Head Chef for a large catering organisation, learning to appreciate English cuisine while bringing the flavours of home, of Lebanon, to share with others wherever she cooked. [5] Salma and her husband continue to visit Lebanon every year and remain deeply connected to their roots. [6]
In 2012 Salma wrote The Lebanese Kitchen [1] for Phaidon Press. A definitive guide to traditional cuisine from Lebanon, the cookery book contains more than five hundred of her recipes from her fifty years’ experience of cooking, ranging from light, tempting mezzes to rich and hearty main courses. [7]
The second cookbook [2] followed in 2016 with one hundred and fifty new recipes in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. Salma incorporates some new ingredients too, creating a modern approach to authentic Lebanese food with many options for Vegan and Gluten free diets. [8] Michelin chef Alain Ducasse authored the foreword for this prequel which later won great acclaim including recognition as the James Beard Award Winner in 2017, in the Vegetable Cooking category. [9] [10] [11]
2016 James Beard Award ‘Vegetable Cooking’ for The Middle Eastern Vegetarian Cookbook. [12]
Hage, Salma (2018). The Middle Eastern Mezze Cookbook. London: Phaidon Press, ISBN 978-0714876856
Hage, Salma (2016). The Middle Eastern Vegetarian Cookbook. London: Phaidon Press, ISBN 978-0714871301
Hage, Salma (2012). The Lebanese Kitchen. London: Phaidon Press, ISBN 978-0714864808
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A cookbook or cookery book is a kitchen reference containing recipes.
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Tabbouleh, also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
Sarah Tyson Rorer was an American food writer and pioneer in the field of domestic science. Rorer has been described as the first American dietitian.
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Eileen Yin-Fei Lo was a chef. She authored eleven cookbooks on Chinese cuisine.
Ambrose Heath was an English journalist and food writer. He authored many cookbooks.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. Alongside Sami Tamimi, he is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
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Paula Wolfert is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them a 2012 James Beard Award winner. She also wrote The Cooking of South-West France, and books about the cuisine of the Eastern Mediterranean, slow Mediterranean cooking and Mediterranean clay pot cooking.
Andrea Chesman is the author of over twenty cookbooks and the editor of well over a hundred cookbooks and gardening books. The original edition of her cookbook The Vegetarian Grill was a 1999 James Beard Cookbook Award nominee and recipient of a 1999 National Barbecue Association Award of Excellence. Her recipes have also been published in The Best of Food & Wine and The Family Circle Good Cook’s Book, among other anthologies.
Vegetarian Cooking for Everyone is a 1997 cook book by Deborah Madison. It contains 1,400 vegetarian recipes from soups to desserts.
Fried cauliflower is a popular dish in many cuisines of the Middle East, South Asia, Europe, and elsewhere. It may start from raw or cooked cauliflower; it may be dipped in batter or breading; it may be fried in oil, butter, or other fats. It can be served on its own, as a mezze or side dish, or in a sandwich. It is often seasoned with salt, spices, and a variety of sauces, in the Middle East often based on tahini or strained yogurt.
Jean D. Hewitt (1925–1997) was an English-American food writer and home economist known for her advocacy of natural foods.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Hetty Lui McKinnon is an Australian Chinese cookbook author, recipe developer, and James Beard Award finalist. She has written five cookbooks. Her first cookbook, Community, is regarded as an Australian cult classic. McKinnon's fourth cookbook, To Asia, with Love, was a finalist for the 2022 James Beard Awards. McKinnon is also a contributing writer to many food publications and columns, including New York Times Cooking, the The Washington Post, Bon Appetit and Epicurious.
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