Healthy Syrian and Lebanese Cooking- Syria & Lebanon

INTERNATIONAL CLASSIC

The Art of Syrian Cookery, authored by Helen Corey, became an instant success having stayed on DoubleDay's best seller list for 24 years as an international classic. Although there was a great demand for this book, when it went out of print, Corey saw the need to update the book and gave it a new title "Healthy Syrian and Lebanese Cooking" unveiling the many food flavors from Syria and Lebanon giving the reader a healthy diet based on plant foods, revolving around grains, vegetables, beans and fruits noted in leading magazines and news media throughout the country. Corey's recipes will add a new dimension in every day meals and please the palates of the most discriminating in tastes. Pleased with promoting her culture through her factual writings, she received invitations to Syria from the Ambassador to Syria and the Minister of Tourism. Corey was also featured in "Life in America", an international magazine distributed to countries in the Middle East focusing on her best seller cookbook.

Prior to this book, she wrote the award winning Food from Biblical Lands which won first place in the nation out of 1700 entries by the Nat'l. Federation of Press Women. In her newest book, foods abound with complete chapters on appetizers, vegetarian, meat, poultry, desserts and a history of the Middle Eastern peoples customs and cultures and takes you on a Journey to Syria and all of its historical sites. Also included are Health Benefits of the Foods, and Useful Arabic phrases used every day.

Her recent appearances throughout the country have dubbed her as a "cultural treaure". Aramco magazine wrote: "Much of the popularity of Middle East foods among non-Arabs in the U.S. can be attributed to Helen Corey, a Syrian/American who wrote a handsome volume, details scores of recipes and laces in enough folklore and Arabic translation to pique the interest of even the most non-Arab cook". The book, written in a charming style of Old World history attendant to the origin and continuity of the age-old recipes is much more than just a cookbook, as many national publication writers have observed.

Corey produced a cooking video show (70 minute running time) titled The Art of Syrian & Lebanese Cooking, a companion to the cookbook. The video is receiving 5 star ratings, the highest you can get. She has conducted free-lance TV shows for American cablevision of foods and hostess for visiting dignitaries for the international community of Indianapolis. Her lectures and workshops around the country have included: The Smithsonian Institute, Speaker at New England College, where she also prepared a banquet for 300 persons. Conducted cooking classes at ISU, Terre Haute, IUPUI's Continuing Education Class and on stage at Indiana Theater where members of the audience were chosen to dine on stage. She also conducted a workshop for the Southern Federation of Syrian/Lebanese Clubs in Memphis, Tn. where she prepared food on stage (the foods disappeared fast by the men in attendance). She has also been a substitute teacher at high schools and elementary schools on Middle Eastern customs and cultures. She taught a group of 4-H club members in New Hampshire how to cook nutritious foods and was a speaker for the Senior Citizens as well as the United Church of Warner where she also cooked a Syrian meal for some 100. She appears often on television and interviewed at countless radio and TV stations and by reporters of newspapers and magazines throughout the country.

Corey tells the public; "My culture has a wealth of historical information and healthy foods and I wanted to share them with everyone as I believe that the recipe of understanding one another's customs and cultures can bring about true world peace and brotherhood.

About Her Book and Video

The pages of Helen Corey’s newest cookbook Healthy Syrian and Lebanese Cooking come alive in Helen’s 70 minute VIDEO “The Art of Syrian and Lebanese Cooking” as she gives you important tips and techniques in preparing these popular foods of Syria, Lebanon and the entire Middle East. It goes hand in hand with her cookbook They are both receiving 5 star reviews and rated high for the food network. If you don't have the book AND the video, you should. See our special price offer for both.

Considered one of the most popular teachers of Middle Eastern cuisine, she makes elegant plate presentations that preparing a meal out of any dish, like Tabooley, or broiled herb chicken,
allowing cooks the pleasure of trying tantalizing and healthy foods.

The chapter on vegetables and grains will please the vegetarian as much as the gourmand.

A chapter of Arabic menus for every occasion precedes recipes covering a wide variety of nourishing, flavorsome dishes like squash with yogurt sauce, spinach and meat pies, sesame pastry delights, ricotta pastries, step by step preparation of kibby, grape leaf rolls, squash and peppers. And your taste-buds will relish the baked grouper or snapper smothered with tahini sauce and pine nuts. Novices can now make yogurt in the microwave oven with the result that leading chefs in the country have taken her yogurt starter to their kitchens as the best they ever tasted. The Yogurt chapter gives a complete description on health benefits and its origination.
Corey explains, with precise words and photos, how to make dishes that are easy to prepare with her easy to follow instructions of recipes that are adapted for the American kitchen. The menus and hints on serving the food make her energy for entertaining contagious.

Her book received the warm approval of the Most Reverend Metropolitan Philip Saliba, Primate of the Antiochian Orthodox Christian Archdioceese of North America who recommends it as the only book of its kind which faithfully portrays the religious and cultural significance of the various foods eaten since the dawn of time.

Heartfelt reflections

I learned a valuable lesson from my mother Maheeba who joined the angels in heaven at the age of 107 years. She taught us a lesson of embracing the open door policy in breaking bread with everyone and I continue to practice every day with my favorite proverb "God fed you, eat and feed".

My life is enriched by the many friends I've made as I travel around the country sharing my culture and demonstrating our foods at festivals. Helping at my church and entertaining family and friends is a high priority on my list.

My mother's passion for our culture was contagious. Everything I've learned in cooking and spreading the word, came from this beautiful lady. She delighted when people from all over the country called her to tell her how pleased they are with my cookbooks and video cooking tapes which, of course, are dedicated to her - that she reminded them of their grandmother and the recipes are exactly as they remember their mother or grandmother fixing. I read her every one of the hundreds of pieces of mail that I received knowing how pleased she was. How fortunate and blessed I was to have her in my life those many years.

Having a cookbook of this kind allows me to share this adventure not only in foods but in the history of this ancient land which plays an incomparable role in history from the land of the Son of God, land of pophets, patriarchs, and apostles.

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