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Bezig met laden... Classic Vegetarian Cooking from the Middle East & North Africadoor Habeeb Salloum
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Looking at the Amazon reviews, the only serious issues anyone seemed to have with this cookbook was it's too simple and basic, it's for beginners, the ingredients are too mainstream and you can buy them anywhere. "I suppose", one reviewer allows, "it would be useful for people who live somewhere where you can't buy things like rosewater [we can't] and harissa [whatever that is!]". I clearly belong to the target group for this cookbook. It's true that, as pointed out by some reviewers, there are no pictures. I don't consider this a major drawback for things like hummus, which is beige and homogeneous, but pictures could be helpful in making things like pastries. geen besprekingen | voeg een bespreking toe
NEW IN PAPERBACKThe vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor--culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East--a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time. Geen bibliotheekbeschrijvingen gevonden. |
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