Love & Baklawas : Alan Geaam

Born in Lebanon and now based in France, Alan Geaam is a Franco-Lebanese chef.

A self-taught chef, he has built his career around a cuisine that combines French culinary techniques with the food culture of his Lebanese heritage. In 2018, his eponymous restaurant in Paris was awarded a Michelin star, making him the first Lebanese chef to receive a Michelin star in France.

In Love & Baklawas, Alan Geaam returns to his roots, exploring the rich pastry traditions passed down across Lebanon, Turkey, Jordan, Iran, and the wider Middle East and Levant.

The book features 65 recipes.

Alongside traditional pastries such as Baklawa and Ma'amoul, it includes everyday sweets, festive desserts, cream-based creations, drinks, and Alan Geaam's own contemporary interpretations inspired by traditional recipes.

Beyond the recipes, the book also explores ingredients that characterize the region's pastry traditions, including honey, candied fruits, spices, and floral waters, together with their cultural background.

Particular attention is given to Tripoli in northern Lebanon, a city with which Alan Geaam has a deep personal connection. Through its pastry traditions, he reflects on his own memories, his journey as a chef, and his relationship with these sweets.

From traditional pastries passed down across the Levant to new interpretations by a contemporary chef, this book offers an insight into the rich culture and history of Middle Eastern sweets through the perspective of Alan Geaam.