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Index
Cover About this Book Title Page Contents Warning Introduction Be Safe! Cooking Tips and Tricks
Keeping Clean Planning Ahead Measuring Mixing
Cooking Terms Cooking Tools Nutrition Conversions
Dry Ingredient Measurements Liquid Ingredient Measurements
Chapter 1: Sushi (Japan)
Japan Nori What You Need
Equipment Ingredients
What to Do
Cook the rice Roll the Sushi
Cook’s Tip Cook’s Tip
Chapter 2: Quesadillas (Mexico)
Mexico Tortillas What You Need
Equipment Ingredients Filling Options (choose 2 or 3)
Cook’s Tip What to Do
Prepare it Grill it
Cook’s Tip
Chapter 3: Daal (India)
India Lentils and Spices What You Need
Equipment Ingredients
What to Do
Chapter 4: Tabouli (Lebanon)
Lebanon Bulgur What You Need
Equipment Ingredients
What to Do
Part 1. Cook the bulgur Part 2. Chop the vegetables Part 3. Mix the dressing Part 4. Make the salad
Cook’s Tip
Chapter 5: Bánh mì (Vietnam)
Vietnam Pickled Vegetables What You Need
Equipment For brine Ingredients
Cook’s Tip What to Do
Pickle the vegetables Make the sandwich Pick it up and eat it!
Cook’s Tip
Chapter 6: Fried Zucchini With Yogurt Sauce (Bulgaria)
Bulgaria What You Need
Equipment Ingredients For the sauce
Cook’s Tip What to Do
Cook the zucchini Make the sauce
Cook’s Tip Cook’s Tip
Chapter 7: Pyttipanna (Sweden)
Sweden Hash What You Need
Equipment Ingredients
Cook’s Tip What to Do
Make the hash Fry the eggs Assemble pyttipanna
Cook’s Tip Cook’s Tip
Chapter 8: Sauerkraut Soup (Hungary)
Hungary Paprika What You Need
Equipment Ingredients
What to Do Cook’s Tip
Chapter 9: Arepas (Colombia)
Colombia Cornmeal What You Need
Equipment Ingredients
What to Do Cook’s Tip Cook’s Tip
Chapter 10: Corn and Shrimp Soup (Brazil)
Brazil Marinade What You Need
Equipment Ingredients
Cook’s Tip What to Do Cook’s Tip Cook’s Tip
Chapter 11: Mousetraps (New Zealand)
New Zealand Marmite What You Need
Equipment Ingredients
What to Do Cook’s Tip Cook’s Tip
Further Reading
Books
Internet Addresses Index Note to Our Readers Copyright More Books from Enslow
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