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- Author: Lois Sinaiko Webb
- Publisher: Greenwood
- ISBN-10: 0313375585
- ISBN-13: 9780313375583
- Format: 18.6 x 26 x 3 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way.
The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries--including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location's geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.07:25:33
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Lois Sinaiko Webb
- Publisher: Greenwood
- ISBN-10: 0313375585
- ISBN-13: 9780313375583
- Format: 18.6 x 26 x 3 cm, kieti viršeliai
- Language: English English
When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way.
The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries--including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location's geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.
Reviews