CLASSIC VEGETARIAN COOKING FROM THE MIDDLE EAST AND NORTH AFRICA.CLASSIC VEGETARIAN COOKING FROM THE MIDDLE EAST AND NORTH AFRICA Africa (ăf`rĭkə), second largest continent (1997 est. pop. 743,000,000), c.11,677,240 sq mi (30,244,050 sq km) including adjacent islands. Broad to the north (c.4,600 mi/7,400 km wide), Africa straddles the equator and stretches c. By Habeeb Salloum Habeeb Salloum has been a regular contributor to Vegetarian Journal for many years. He recently wrote a cookbook called Classic Vegetarian Cooking from the Middle East and North Africa. This cookbook includes many vegan recipes. Some of the vegetarian recipes can be prepared vegan by substituting vegan cheese, margarine, or soy yogurt for the dairy-based items. (Note: some recipes do contain eggs.) Enjoy baking your own Arabic Pita Bread or preparing dishes such as Moroccan Eggplant and Summer Squash Soup, Spinach and Coriander coriander (kōr'ēăn`dər), strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. Salad, Bulgur bul·gur also bul·ghur n. Cracked wheat grains, often used in Middle Eastern dishes. Also called bulgur wheat. [Ottoman Turkish bul and Potato Pie, and Grape Leaves Stuffed with Lentils. Classic Vegetarian Cooking from the Middle East and North Africa (ISBN ISBN abbr. International Standard Book Number ISBN International Standard Book Number ISBN n abbr (= International Standard Book Number) → ISBN m 1-56656-335-6) is a hardcover book published by Interlink INTERLINK - A commercial product comprising hardware and software for file transfer between IBM and VAX computers. Publishing Group, Inc. The book is 352 pages and retails for $25 in the United States and $35 in Canada. Look for this book in your local bookstore or library. Reviewed by Debra Wasserman. |
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