Jeffrey Alford & Naomi Duguid, “Flatbreads & Flavors”, 2008 was the topic of an earlier blog post. Here present: Musa Dagdeviren, “The Turkish Cookbook”, 2019. SUMMARY. Musa Dagdeviren is a chef’ and restaurateur in Istanbul (Constantinople), TURKEY. The book consists of fifteen (15) chapters; and the “table of contents” is shown BELOW. Constantinople (Istanbul) became … Continue reading Musa Dagdeviren, “The Turkish Cookbook”, 2019.
Michael Hyams & Liz O’Keefe, “The Mushroom Cookbook”, 2018 was the topic of an earlier blog post. Michael Hyams & Liz O’Keefe, ‘The Mushroom Cookbook’ , PART TWO (II). 2018 was the topic of an earlier blog post. Here I present: Michael Hyams & Liz O’Keefe, ‘The Mushroom Cookbook’, 2018, PART THREE (III). … Continue reading Michael Hyams & Liz O’Keefe, “The Mushroom Cookbook”, 2018, PART THREE (III).
Michael Hyams & Liz O’Keefe, “The Mushroom Cookbook, 2017, was the topic of an earlier blog post. Here I present: Michael Hyams & Liz O’Keefe, “The Mushroom Cookbook, 2017, PART TWO (II). The fungi kingdom is over 100,000 species (shown BELOW). This means that the average person has little knowledge of which mushrooms to eat. … Continue reading Michael Hyams & Liz O’Keefe, “The Mushroom Cookbook”, 2017, PART TWO (II).
Algae commonly used in Japanese cookery are shown ABOVE. Agar, arame, nori, wakame, dulse, and kombu are found in any Japanese kitchen. Here I presented: Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 PART TWO (II). SUMMARY BELOW is a diagram of “Food Consumption Behavior”. The reasons that different recipes are choosen are … Continue reading Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019, PART TWO (II).
