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![]() ![]() In the Eastern Europe section we get a view of Yugoslavia times, before the war came on (this book is from 1990), and Czechoslovakia is still existing in it, too. I was pleased that they included my country (Finland) among the cuisines – though some of the dish names are not quite correctly written *lol*. I think this is the thickest of my Moosewood books (a little over 600 pages), and thus took much time to read. It is suggested that one might make different combinations from various cuisines, as long as one takes some care in seeing that they will match well. There are no pictures.īesides the recipes, there is at the end some menu planning idea (with seafood dishes marked), ingredients list with explanation, techniques, tools, plus measurements list of some ingredients, and further reading (pre-1990 stuff). Each cuisine gets its own introduction, and most recipes also. In this book they are: Africa south of the Sahara, Armenia & the Middle East, British Isles, the Caribbean, Chile, China, Eastern Europe, Finland, India, Italy, Japan, Jewish food (Ashkenazi & Sephardic foods each having their part), Mexico, New England, North Africa & Northeast African highlands, Provence, Southeast Asia, and Southern United States. With a few exceptions, each cuisine presented here has both seafood and vegetarian recipes. ![]() Each Sunday, a new ethnic or regional cuisine has its time to be the theme of the day. ![]()
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