By Jeanne Jacob, Michael Ashkenazi
The scholar physique within the usa is ever extra various, and librarians have an important new source to assist them with the widespread requests from scholars who've assignments that come with discovering ethnic recipes. This 5-volume cookbook set is without delay on the topic of the center tuition and highschool multicultural curricula. it will likely be the resource to show to for multicultural, immigration, and overseas language devices. the area Cookbook for college kids fills a requirement for extra and various recipes for many nations and lots of ethnic teams. Many librarians nonetheless dangle to an outdated Time-Life set, and this new set goals to interchange that. even though there are numerous cookbooks available in the market and plenty of recipes can be found on the net, now not all are geared to scholars, and no in-print units or sequence fit this intensity. The volumes are geared up alphabetically through kingdom or workforce identify. every one access incorporates a short creation to the land and folks and their food after which an outline of the foodstuffs, usual dishes, and varieties of consuming in basic bulleted lists. nearly five recipes are supplied in keeping with country/ethnic staff of commonplace dishes and vacation fare, for a complete of 1,198. each one recipe is brought and contextualized. different components comprise boxed fabric to focus on things like a nearby staple, thumbnail maps and illustrations, an creation to the set, a bibliography with print and on-line assets, and a collection index in every one quantity.
Read Online or Download The World Cookbook for Students, Volumes 1-5 PDF
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Additional resources for The World Cookbook for Students, Volumes 1-5
Foodstuffs Staples: flat wheat breads (nan, chapati), rice. The preferred meat is lamb. Goat, beef, water buffalo, camel, poultry, and game are also eaten, but not pork. Only freshwater fish, such as trout, carp, and catfish, are consumed. Dairy products: yogurt (fresh and dried), clotted cream (qymak). Vegetables: pumpkin, squash, loofah gourd, giant radish, eggplant, cauliflower, cucumber, chickpea, kidney bean, pea. Fruits: apricot, cherry, grape, mulberry (also dried), quince, plum, melon, watermelon, pomegranate, almond, pistachio, pine nut.
Add 2 tablespoons bean liquid from the pot, and tomato paste, parsley, salt, and chili. Cook for 10 minutes or until thickened. Stir into the beans. Add chopped mint, cover and simmer for 2 hours on very low heat (or use pressure cooker for 30 minutes). Serve hot. Chicken with Walnuts (Pule me Arra) Flavoring with walnuts, both the nut and the unripe green fruit, is common throughout the Balkans. Serve this for a main meal with rice or plain boiled noodles. 4 TBS butter 4 pieces chicken breasts, quarters, or legs 2 TBS flour 1 cup chicken stock (or 1 bouillon cube dissolved in 1 cup hot water) 5 cloves garlic, crushed 2 TBS vinegar 1 cup walnut meats, broken salt, pepper to taste Melt 2 tablespoons butter in a large skillet.
Spread on a tray and sprinkle liberally with salt. Leave for 30 minutes, then rinse and dry well with paper towels. Heat oil over medium heat in a skillet. Fry eggplant in a single layer until light brown on each side. Drain on paper towels. Repeat with remaining slices. Add more oil as necessary (the eggplants use up a lot of oil). In a covered saucepan, fry onions gently till translucent. Remove to a plate. Place a layer of eggplant in the pan. Top with alternating layers of onion, green pepper, and tomato.
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