The Original Lebanese Cookbook, first published in 1978, was a true landmark in the world-wide story of Lebanese cuisine. It was the first authentic and comprehensive book of Lebanese cookery ever published outside of Lebanon. This pioneering book was written by three sisters: Dawn, Elaine and Selwa Anthony, who were inspired by the traditions and recipes they learned in their mother’s kitchen. Their parents migrated from Lebanon in the 1920’s, and settled in the Australian country town of Cowra, in New South Wales, where the sisters were born. This year a new edition of The Original Lebanese Cookbook was published. Elaine Anthony (now aged 78) recently spoke to Michael Mackenzie, of ABC Radio National, about the writing of the book, Lebanese food traditions, and her remarkable life. got variations of those recipes as well. For example, the basic traditional dish which is kibbe, ground meat and ground wheat: you have fried versions, you have baked versions, you have stuffed versions – but let’s say in the mountains, they would actually Elaine, you were born in Australia, but where were you when you started to put this book together with your sisters Dawn and Selwa? Because in some ways Lebanon is the great melting pot, isn’t it, of influences from not only I had married, and was settled in Lebanon. My sister Selwa thought it would be a good idea, and I went around to my aunts, who were supposed to be the best cooks in Beirut, and I authenticated a lot of the recipes that my mother used to cook, and also Certainly, yes, there’s a very strong influence of Turkish cuisine, because Turkey was actually the Middle East, the Far East but also Europe. It was one of those great hubs for trade, and let’s face it, invasion too. have a more spicy taste than the Beirut cook.