Cooking the Israeli Way
Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays--and of course, food. Supports the national curriculum standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies.
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BEFORE YOU BEGIN
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15 minutes 20 minutes ancient baking beans beat begins boiling bowl bring brown butter or margarine cake called cheese chicken chickpeas chili powder chopped cinnamon cold combine cookie cooking cover dish dough doughnuts Drain dried eaten eggs ends felafel festival fish flavor flour follow fresh Friday fruits frying Galilee garlic grapes grease green ground heat holiday honey ingredients Israel Israeli Jerusalem Jewish Jews land lemon juice lightly liquid matzo meal meat medium melon Middle East minutes Cooking mixture nuts olive oil onions Orange parsley peeled pepper pita bread potatoes Preheat oven Preparation produce recipe reduce remaining Remove roll Sabbath salad salt seeds Serve sides slices sour cream spoon Sprinkle stir substitute sugar taste thsp tomato traditions vegetable oil warm whipped cream