| Edition |
First edition. |
| Description |
xiii, 402 pages ; 24 cm |
| Bibliography |
Includes bibliographical references (pages 383-384) and index. |
| Contents |
The distinctive cooling styles of the peoples of the Middle East -- Beyond the borders: the influences of Middle Eastern cooking -- The Mideast pantry for the American kitchen -- Keeping healthy the Mideastern way -- Appetizers, an array of fresh temptations -- Salads from sunny soils -- Soups, savory and spicy -- Brunch, lunch, and supper foods, for menus in minutes -- Seafood, favorites from fresh and salt waters -- Poultry, a holiday tradition -- Meat, the centerpiece of celebrations -- Legumes, dishes for today inherited from antiquity -- Vegetables, from ancient favorites to modern menu highlights -- Grains, gifts from the Mideast to the Western World -- Pasta, a popular use of an age-old staple -- Sauces and relishes -- Breads and savory pastries -- Cakes, cookies, and desserts, for holidays and special occasions -- Basics -- Menus for entertaining and for every day. |
| Subject |
Cooking, Middle Eastern.
|
| ISBN |
0060093617 |
|
