“De miel & de lait: une histoire douceur du Liban” (Honey and Milk: A Sweet Story of Lebanon) by Noha Baz isn’t your typical cookbook. It’s a love letter to Lebanon, expressed through its rich history of sweet treats.

The title itself is a play on the country’s name, which translates to “Land of Milk and Honey.” Baz, a pediatrician and writer with a deep fondness for her heritage, spent two years traveling Lebanon to collect recipes, traditions, and even forgotten culinary stories.

The book goes beyond just ingredients and instructions. It’s a sensory experience, filled with beautiful photographs and illustrations that capture the essence of the Mediterranean. Baz uses poetic language to describe the “taste of life” embodied in Lebanese sweets, transporting readers to sun-drenched landscapes and welcoming kitchens.

Divided into sections that resemble a meal, “De miel & de lait” starts with “amuse-bouche” in the form of quotes about food. This is followed by the “appetizer,” a preface by a renowned Lebanese figure. The main course is the heart of the book, featuring over 300 pages of recipes for traditional Lebanese desserts.

These aren’t just fancy restaurant creations, but rather the kind of sweets passed down through generations, often prepared for holidays and celebrations. Think fragrant maamoul cookies dusted with powdered sugar or syrup-soaked baklava.

But “De miel & de lait” isn’t simply a collection of recipes. Baz weaves in the cultural significance of each dish, highlighting how food connects people and tells stories. She believes that culinary heritage is a powerful “vector of civilization,” and this book serves as a way to preserve it for future generations.