Review Documenting traditions, recipes and rituals ensures their survival; it is vital work. Barbara Massaad s beautiful new book goes to the heart of Lebanese life. She is a writer and photographer, but above all she is a custodian of a wonderfully rich culture. Alice Waters I loved Barbara Massaad's Man oushé... she opens up the world of Lebanese gastronomy in a unique way, connecting it to Lebanese culture while providing wonderful mouth-watering recipes. I couldn't ask for more. --Paula WolfertMan oushe is the definitive guide to baking the namesake flatbread. It is organized by topping, with chapters on za atar, wild thyme, as well as ones on sweet renditions like chocolate and halawa. --Felicia Campbell, Saveur About the Author Barbara Abdeni Massaad is a food writer, TV host, cookbook author, and a regular contributor to international cookery magazines. She won the Gourmand Cookbook Award and the International Academy of Gastronomy Award for Mouneh: Preserving Foods for the Lebanese Pantry. Born in Beirut, Lebanon, she moved to Florida at a young age. She gained her real culinary experience while helping her father in their family-owned Lebanese restaurant Kebabs and Things. After moving back to Lebanon in 1988, and completing university there, she decided to pursue her passion for cooking. Determined to gain proper experience within the culinary world, Barbara trained with several renowned chefs at Lebanese, Italian, and French restaurants. She is also a founding member of Slow Food Beirut and an active participant in the International Slow Food movement. She lives in Beirut with her husband and three children.Raymond Yazbeck is one of Lebanon's leading photographers focusing on his country's social and cultural heritage. His photographs appeared in numerous local and international magazines. Since 1988, he has been the official photographer of the prestigious Baalbeck Festival. His books include The Stone, The Holy Valley and Expressions.
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