In Lebanon, food is more than a meal; it is memory, identity and a language of love passed down through generations. Lebanese cookbooks capture this spirit, bringing our kitchens to life by preserving cherished recipes, sharing stories and celebrating the rituals that bring families and friends together around the table. From timeless classics to contemporary interpretations, these books reflect both the richness of Lebanese cuisine and its evolving traditions.

New Releases

“In Lebanon: Cooking The Foods Of My Homeland” by Anissa Helou

A landmark in Lebanese culinary literature, featuring over 160 recipes rooted in home cooking traditions across Lebanon. Anissa Helou blends recipes with cultural storytelling, documenting regional dishes while preserving them as living heritage.

“De Miel & De Lait: Une Histoire Douce Du Liban” by Noha Baz

A poetic exploration of Lebanese sweets, blending recipes with cultural reflection. Noha Baz explores maamoul to baklava and  captures the emotional connection between food, memory and identity.

“Liban: Dictionnaire Des Saveurs” by Karim Haidar

Karim Haïdar created a culinary dictionary-style book blending recipes, reflections and storytelling, presenting Lebanese cuisine as memory, identity and lived experience.

“Lubnan” by Barbara Abdeni Massaad

A deeply personal work for Barbara Massaad who has been documenting Lebanon’s dairy culture, shepherd traditions and rural heritage through photography, essays and recipes. It serves as a cultural archive of Lebanon’s agricultural identity.

“Comme À Beyrouth: A Culinary Journey Of Lebanese Dishes” by Alan Geaam

Acclaimed chef Alan Geaam writes an 80-recipe journey through Lebanese street and home cooking, combining mezze, grilled dishes, bakery staples and desserts with impressions from everyday life in Lebanon.

“Love & Baklawas” by Alan Geaam

A personal exploration of Levantine sweets through the lens of a Michelin-starred chef, focusing on baklava and other iconic desserts reinterpreted with refinement.

“Taboon: Sweet & Savoury Delights From The Lebanese Bakery” by Hisham Assaad

Hisham Assaad invites you into a visual and narrative exploration of Levantine baking traditions, focusing on bread culture, pastries and the communal role of the oven.

Classics

“Armenian Cuisine” by Aline Kamakian

Aline Kamakian explores the fusion of Armenian and Lebanese culinary traditions shaped by heritage and migration.

“Ma Table Libanaise” by Carla Rebeiz

This book is a compilation of Carla Rebeiz‘s modern reinterpretation of Lebanese cuisine, blending traditional flavors with contemporary presentation.

“Keep It Zesty” by Edy Massih

Edy Massih owner of Edy’s Grocer in New York City brings a vibrant, modern cookbook inspired by Lebanese flavors and New York deli culture.

“Mayylu” by Hanna El-Hibri

Mayylu! by Hana El Hibri is a food book about the little known recipes of the Lebanese mountains. It is a celebration of the rich diverse culinary heritage and the warmth and hospitality of Lebanon’s villages.

“Manger Libanais” by Kamal Mouzawak

Kamal Mouzawak a pioneer of Lebanese food heritage and founder of Souk el Tayeb and Tawlet compiles a foundational work celebrating regional Lebanese cuisine, producers and culinary biodiversity.

“Lebanese Cuisine” by Karim Haidar & Andrée Maalouf

Co-authored by Andrée Maalouf and Karim Haïdar and prefaced by Amin Maalouf, this cookbook presents over 100 Lebanese recipes reinterpreted with a contemporary touch.

“Rose Water & Orange Blossoms” by Maureen Abood

Maureen Abood writes a memoir-style cookbook rooted in Lebanese-American heritage and family cooking traditions.

“Les Recettes De Georgette” by Zeina Nacouzi Akiki

A beloved household classic, this cookbook preserves 275 traditional Lebanese recipes passed down orally through generations. Zeina Nacouzi Akiki designed the book to make Lebanese cooking accessible, it presents clear, step-by-step instructions while maintaining the authenticity of home cuisine

If you enjoyed reading this, check out our interview with Barbara Massaad.