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0 reviewsCecile Yazbek's culinary journey began in the old South Africa, where feasts and large gatherings were a common feature of life for the Lebanese community. Her first taste of sour and salty m' finu, pressed into her mouth by the loving fingers of her Xhosa nursemaid Rosie, inspired a lifetime of creative exploration in the kitchen.
Later, in Sydney, Cecile ran Cecile's Vegetarian Kitchen, a cooking school that introduced thousands to her unique, delicious, healthy food inspired by both Lebanese and South African cuisines.
In Mezze to Milk Tart Cecile shares hundreds of recipes, along with stories from her life. Her book is at once touching and delectable.
