Salma Hage

Her second book The Middle Eastern Vegetarian Cookbook[2] won her the James Beard Award in the Vegetable Cooking category.

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.