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Index
Cover
About this Book
Title Page
Contents
Warning
Introduction
Be Safe!
Cooking Techniques
Keeping Clean
Planning Ahead
Measuring
Mixing
Cooking Terms
Cooking Tools
Nutrition
Conversions
Dry Ingredient Measurements
Liquid Ingredient Measurements
Chapter 1: Sabji (India)
India
Masala
What You Need
Equipment
Ingredients
Cook’s Tip
What to Do
Cook’s Tip
Cook’s Tip
Chapter 2: Tofu (China)
China
Soy Sauce
What You Need
Equipment
Ingredients
What to Do
Cook’s Tip
Chapter 3: Chiles Rellenos (Honduras)
Honduras
Poblano Peppers
What You Need
Equipment
Ingredients
What to Do
Cook’s Tip
Cook’s Tip
Chapter 4: Cabbage Pie (Russia)
Russia
Pie
What You Need
Equipment
Ingredients
Cook’s Tip
What to Do
Cook’s Tip
Cook’s Tip
Chapter 5: Spinach Peanut Stew (Mali and Mauritania)
Mali and Mauritania
Onions
What You Need
Equipment
Ingredients
What to Do
Cook’s Tip
Chapter 6: Mushroom Barley Soup (Tibet)
Tibet
Yak Butter
What You Need
Equipment
Ingredients
Cook’s Tip
Cook’s Tip
What to Do
Cook’s Tip
Chapter 7: Tomatoes Rougaille (Mauritius)
Mauritius
Tomatoes
What You Need
Equipment
Ingredients
Seasonings
Cook’s Tip
Cook’s Tip
What to Do
Cook’s Tip
Chapter 8: Asparagus Frittata (Italy)
Italy
Asparagus
What You Need
Equipment
Ingredients
Cook’s Tip
What to Do
Cook’s Tip
Cook’s Tip
Chapter 9: Pea Soup and Doughboys (Newfoundland)
Newfoundland
Dumplings
What You Need
Equipment
Ingredients
What to Do
Soup
Dumplings
Cook’s Tip
Chapter 10: Gado-Gado (Indonesia)
Indonesia
What You Need
Equipment
Ingredients
What to Do
Cook’s Tip
Cook’s Tip
Cook’s Tip
Chapter 11: Falafel (Israel)
Israel
What You Need
Equipment
Ingredients
Cook’s Tip
What to Do
Make falafel
To bake
To fry
Make a sandwich
Further Reading
Books
Internet Addresses
Index
Note to Our Readers
Copyright
More Books from Enslow
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