Cooking The Middle Eastern Way by Alison Behnke and Vartkes Ehramjian
Requirements: PDF Reader, 4.94MB
Overview: From the Easy Ethnic Menu Cookbooks series, this volume begins with an introduction to the history and varied cultures of the Middle East, followed by lists of cooking tips, utensils, terminology, and regional ingredients as well as a discussion of healthy, low-fat choices. The main chapters offer recipes for a wide variety of dishes, linked with the country or countries where they are served. Each recipe appears on one or two pages, and many are illustrated with full-page color photos. With dishes such as hummus, falafel, latkes, andkhoescht fesenjan (“Chicken in Walnut and Pomegranate Sauce”), the recipes may be “easy” from an experienced cook’s point of view, but most new cooks will find them challenging. Still, this is a well-designed, attractive source of recipes for Middle Eastern fare
Genre: Non-Fiction, Cookery
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