My Grandmother Dalal and Mother Alice’s Traditional
by Linda Dalal Sawaya
4th edition published 2005, 256 pages, 6 x 9, paperback, index, black
& white illustrations
ISBN 978-0-9660492-2-0 (13-digit ISBN)
ISBN 0-9660492-2-5 (10-digit ISBN)
The fourth edition has 40 additional
pages, wonderful new recipes, and more photos!
Books are $20 each. Let us know if you'd like your
book(s) signed and personalized by sending an email! click below to buy online
via PayPal or see mailing address below for mail order.
a percentage of the proceeds of sales of Alice's Kitchen goes to help the children in Lebanon.
Priority shipping is $5 for the first copy or
for two to the same address in the U.S. ($13 to Canada
or Mexico; $17 to most other countries).
three to ten books to one U.S. address
is $12 (includes insurance),
eleven to eighteen books in the U.S. is
$18 (includes insurance);
please inquire for international shipping for large quantities.
Email with zip
code for larger quantities, wholesale prices, media mail,
international orders, and any other questions.
Alice's Kitchen makes a fabulous gift! Churches and non-profits
can sell the book as a fundraiser. please contact
me for more info.
If you prefer to mail order, just mail a check for your books
plus shipping to Linda at the address below, indicating if
you'd like your books signed and personalized.
Linda Dalal Sawaya
PO Box 91192
Portland, Oregon 97291
telephone inquiries: 503.297.7497
ALICE'S KITCHEN is authentic Lebanese home cooking
at its best! An immigrant family cookbook, with more than
125 original recipes, from how to pick and cure olives to
how to bake pocket bread. Here are generations of recipes
passed down from mother to daughter in the mountain village
of Douma, overlooking the Mediterranean, brought to America
by Grandmother Dalal and Mother Alice, and then passed on
to Linda. In ALICE'S KITCHEN, Linda presents their
recipes, along with family stories, as a culinary gift to
you of Lebanese cuisine-one of the healthiest on the planet.
Traditional, home style Lebanese recipes that include quick,
familiar vegetarian favorites such as hommous, tabbouli,
baba gannouj and many other fantastic and authentic salads,
rice, and vegetable entrees. Learn to create Lebanese ice
cream and pastries, such as heavenly, light baklawe,
where one piece is never enough. Tantalizing, traditional
lamb and rice dishes keep company with rolled grape leaves,
soups, and appetizers in this expansive collection. Sawaya
provides excellent recipes seasoned with a generous amount
"A warm and enthusiastic
cookbook...one to be treasured!"
—Paula Wolfert, author of The Cooking of the Eastern
"An elegant and utterly
delicious tribute to Middle Eastern food, memory and
the precious family flavors we savor all our lives-I
adore Linda Sawaya's written-with-true-love cookbook
and keep it close by at all times. It has never yet
met the shelf."
—Naomi Shihab Nye, author of Sitti's Secrets, Habibi
"Your cookbook performs
miracles!...It's like going home!"
—from one of Alice's Kitchen's Lebanese-American readers
click for new Video
Cooking with LoveAlice's Kitchen!
for new Video
How to Make Vegetarian Lebanese Stuffed Squash (Kousa)
Rebecca Gerendasy http://cookingupastory.com/
Where to buy ingredients
Portland restaurants & more
Lebanese herb & spice list
events & booksignings
Lebanese Cooking Demo
October 13 & 14, 2012
Wordstock Book Festival
Portland Lamb Jamb
October 21, 2012
"Food is central to Arab culture in general and Lebanese
culture in particular. It is also central to one of the most
important factors in that culture which is Hospitality.
Food is served to family and guests in copious amounts and
the variety of dishes on a well laid table is designed to
delight the eye, as well as to impress the appetite and the
guest. Such a table is a proud work of art.
Artist Linda Sawaya’s timely book, Alice’s Kitchen,
serves up such a work of art. In so doing, she passes on a
cherished tradition to Arabic speaking immigrants’ children
and their well-assimilated descendants several generations
deep. She beckons them to follow her lead and keep the wonderful
tradition alive. She gives them, as well, mouth-watering recipes
from which to create their own proud works of art.
Thank you, Linda Sawaya, for this book."
-Alixa Naff, Ph.D, Middle East Social
and Political History, Creator of the Naff Arab American Collection
National Museum of American History, Smithsonian Institution
from Amazon.com buyers of Alice's Kitchen, third edition:
From: Rebecca Johnson (Washington State):
Traditional Lebanese Cuisine
"Having a garden and eating foods in season is our inherited
ancestral tradition of living gently on the earth, using its
resources respectfully, and preparing and sharing food with
love. Food, of course, is a central part of Lebanese culture."
~Linda Dalal Sawaya
Linda Dalal Sawaya presents a cookbook with a beautiful warm
personality, filled with recipes for: Appetizers, Cheese,
Yogurt, Butter, Sauces, Soups, Salads, Lamb, Chicken, Fish,
Vegetarian Entrees, Vegetables, Beans, Grains, Breads, Sweets,
Preserves, Beverages, Herbs, Spices and Fragrant Waters.
Fig Jam with Aniseed and Walnuts
Stuffed Grape Leaves with Lamb and Rice
Savory Pastry or Meat Pies
Lemony Lentil Soup with Chard
Rose Water Pudding
Filo Cheescake with Orange Blossom Water
Alice's Kitchen is a world of Lebanese cooking that gives
insight into how life was lived in Lebanon and how a family
adapted to buying ingredients in America while living in California.
Linda Dalal Sawaya tells the story with humor and we learn
about how her family maintained their traditions despite a
variety of obstacles.
"Dear, if you make it with love, it will be delicious." ~
Each recipe is set out in a way that is easy to follow with
step-by-step instructions and plenty of pictures throughout
to keep you entertained. The pictures and the family stories
make this book collectible and the recipes bring the warmth
of Lebanese cooking into your home in a way that is very accessible.
The ingredients include spices and herbs like parsley, paprika,
cinnamon and allspice. Lemon juice and olive oil are used
throughout the recipes. Pomegranate syrup and orange blossom
water are very easy to find these days, especially online.
Most of the recipes use ingredients you can find at your local
grocery store, but you might want to order some "zaatar."
This book made me long for my childhood overseas when we had
Lebanese friends who always made delicious dinners and taught
me to make a spinach dish with yogurt and cheese. My dad also
used to make fig jam from a tree in our backyard. So, this
book was filled with lots of memories and introduced me to
a world of treasured memories as shared by Linda Dalal Sawaya.
As you cook from this book your home will be filled with the
scents of fragrant spices, warm syrupy baklava, rose, lemon,
anise, coffee, doughnuts, buttery cookies, fresh bread, lamb
with rice, and of course, garlic! Sufra deimi! ~The Rebecca
From: M.D. Thomas (New London, CT):
"Delightful eat down someone else's memory lane
Growing up as third generation Lebanese-American, I enjoyed many of the dishes
in this book. I have prepared many of the dishes in this book with great success.
I enjoy cooking Lebanese food regularly (now if I could just get some help with
the language). The recipes are easy to follow and yield marvelous results. I
highly recommend the Lentil Soup (Shourbat Addis)and the Lebanese Squash stuffed
with lamb and rice (Kousa Mihshi). Reading Ms. Sawaya's introduction and tips
greatly enhanced my enjoyment of using this cookbook. If you are interested in
preparing Lebanese foods, or like me, remembering food from your childhood, this
book is an excellent place to start. Simple recipes that produce tasty results."
"Absolutely Excellent book
This book has accurate, yummy recipes. A little cultural background and story.
The recipes are very traditional and simple. Highly highly recommend it. Many
friends have asked for this book for XMAS. Well done."
From: Sally (Seattle, Washington):
"An exquisite, thorough cookbook.
As a 22-year-old Lebanese American, I know that our food is not simply something
thrown down your throat. It is love, it is nourishment to our souls as well
as to our hearts. It is shared at every event, every home...sometimes when
you are not even hungry! Sawaya starts the book with her family's history, which
truly brought tears to my eyes. She explains all the ingredients, even their
history. The book includes everything Lebanese I have ever eaten, and those
I haven't. She covers all breads, preserves, herbs, sauces, hors d'oeuvres,
salads, lamb, chicken, fish, sweets, beverages, grains, vegetables...It is
216 pages of hard work and lots of love. Family pictures of Sawaya's abound,
and her hand-done illustrations grace the cover. I am moving away from home
soon and will take this book with me, to share with all who come into my home,
the pleasure and joy of Lebanese cooking."
Alice's Kitchen's premiered the new edition at
Book Festival in Portland, Oregon in 2005 and 2006. Alice's
Kitchen's was available at the Arab
Festival Seattle Center along with Linda's artwork. Please email
Linda to arrange a book signing or for more information, wholesale
prices, bookstore sales, and distribution, or to be placed on Linda's
mailing list, etc. Linda is also offering cooking classes and demonstrations.
Kitchen's as a fundraising tool!
We have a special fundraising program
for non-profit organizations such as peace groups and churches
working for peace in the Middle East through sales of Alice's
Kitchen's. Please send an email
for further information.
A portion of the proceeds of the sales of Alice’s Kitchen
will benefit the children of Lebanon.
Thank you! Sahtein!
Linda Dalal Sawaya
PO Box 91192
Portland, Oregon 97291