![]() ![]() Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual. of food, so we could understand what goes into our body as part of. ![]() The book concludes with an easy-to-understand investigation of the basic food molecules-water, carbohydrates, proteins, and fats and oils-and a discussion of cooking methods and utensil materials. With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. A section on nutrition reveals, among much else, that Americans have always been prey to food faddism. With 485 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. confidence/efficacy with cooking and food. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. a collaborative project on healthy eating, specifically examining cooking and food. Since its original publication twenty years ago, Samia Abdennour's Egyptian Cooking has become a true classic a must-have cookbook for anyone who wants to eat as the Egyptians do. ![]()
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