The Michelin-starred chef Alan Geaam eating Lebanese sweets. (Credit: Love&Baklawas)
“I grew up in Tripoli in the 1980s. The Civil War was raging. I experienced bombs, the cellar where we sheltered, the fear. Yet I also have much sweeter childhood memories… And many of them are connected to pastry.”The opening lines of Lebanese Michelin-starred chef Alan Geaam’s Love & Baklawas immerse the reader in emotional and culinary memories of the “trays of sweets” prepared in Tripoli’s famous pastry shops for weddings, Eid or simply to honor a visiting guest.Filled with recollections and a meteoric culinary journey, the book is, for Geaam, “the logical follow-up to opening Qasti Pâtisserie,” his tea room on Rue Saint-Martin in Paris. The 176-page book includes 65 recipes and is a feast for anyone with a sweet tooth.Article not found.While managing his six restaurants in France, Geaam found time — after Mon Liban and Comme à...
“I grew up in Tripoli in the 1980s. The Civil War was raging. I experienced bombs, the cellar where we sheltered, the fear. Yet I also have much sweeter childhood memories… And many of them are connected to pastry.”The opening lines of Lebanese Michelin-starred chef Alan Geaam’s Love & Baklawas immerse the reader in emotional and culinary memories of the “trays of sweets” prepared...
