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Vegetarian cooking around the world: revised and expanded to include new low-fat recipes
Vegetarian cooking around the world: revised and expanded to include new low-fat recipes
Publisher
Lerner Publications Co
Publication Date
2002
Language
English
Book
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Table of Contents
From the Book
Introduction: Vegetarianism around the world
Vegetarian nutrition
Holidays and festivals
Planning the menu
Before you begin: Careful cook
Cooking utensil
Cooking terms
Special ingredients
Healthy and low-fat cooking tips
Metric conversions chart
International table: Vegetarian menu
Breads and staples: Unleavened whole wheat bread
Rye bread
Rice
Main dishes: Stuffed tomatoes with feta cheese
Bulgur salad
Creamy pumpkin soup
Potato-and-leek soup
Groundnut sauce
Yogurt and bananas
Spanish omelette
Grilled veggies on skewers
Pizza
Sweet potatoes with peanuts
Steamed tofu
Curried chickpeas
Brown fava beans
Desserts: Mango with cinnamon
Butter cookies
Crepes with strawberries
Holiday and festival food: New Year's noodles
Passover matzo layer cake
Burschetta
Christmas Eve broscht
Index.
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Subjects
Subjects
Cookery, International
Cookery, International -- Juvenile literature
Vegetarian cooking
Vegetarian cooking -- Juvenile literature
More Details
Contributors
Behnke, Alison
ISBN
9780822541301
9780822505143
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