Middle Eastern cooking
by Jenny Ridgwell
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The many countries that make up the area known as the Middle East reflect a cooking style that is extremely varied. Cereals, pulses, fresh vegetables, fruit and yoghurt are used extensively together with much lamb and poultry. Contrasting with this are cakes soaked in sugar-rich syrups, and halvas, very thick, sweet and often crunchy, and served as accompaniments to coffee and tea. No matter whether a soup, part of the very famous mezze table, a main course fish, meat, poultry or egg dish, vegetable accompaniment or a dessert or drink, there are recipes in this book to suit all tastes and occasions. To co-ordinate them, there is a selection of menus to re-create an authentic Middle Eastern atmosphere.
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Middle Eastern Cooking
1990, Weidenfeld Nicolson Illustrated
Paperback
in English
0706369106 9780706369106
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Middle Eastern cooking
1986, Ward Lock, Orion Publishing Group, Limited
in English
0706364651 9780706364651
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Includes index.
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| June 17, 2023 | Edited by ImportBot | import existing book |
| November 1, 2021 | Edited by ImportBot | import existing book |
| April 8, 2013 | Edited by Francesca Fiore | Edited without comment. |
| December 3, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| December 10, 2009 | Created by WorkBot | add works page |