Comptoir Libanais Express

From an exciting new face in middle eastern cooking, more than 80 simple, deliciouis, easy to prepare recipes, from Rose Syrup Pancakes to Saffron, Butternut and Red Pepper Pilaf

Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry. Inspired by the best dishes and ingredients I've eaten in the Lebanon and at Comptoir Libanais, it's about simple ingredients and preparing in advance to take the hassle out of cooking delicious meals.

Tony Kitous is a rising star in the culinary world. His beautiful, colorful cookbook features pages on everyday key ingredients, like aubergines or yoghurt, with ideas that transform them from their shopping-bag state into easily prepared components of a fantastic meal. Filled with simple ideas and dishes that you can combine as you like, the book offers cooks relaxed meals that are endlessly variable each time you cook them. Recipes include Spiced Stuffed Tomatoes, Seabass with date pureé, Fried Eggs with Cumin-Spiced Fried Onions & Pitta, Lentil & Rainbow Chard Soup, Lemon-marinated Halloumi in Pitta, Spicy Roasted Chickpeas, Blood Orange Mint Granita, and Banana, Tahini & Chocolate Shake. Includes metric measures.

Tony Kitous is the restaurateur behind the Comptoir Libanais restaurants in London. Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli, and Fergus Henderson. He is the author of The Art of Handmade Bread and Short & Sweet. They are the coauthors of Comptoir Libanais: A Feast of Lebanese-Style Home Cooking.