Introduction | The Classics of Turkish Vegetarianism | Vegetarian Street-Food Treasures | Flavours of the Regions | How to Make İmam Bayıldı at Home | A Practical Survival Guide |
Author: Kristián Hus
Chocolate Sponge Cake with Cream and Cherry ConfitureChocolate Sponge Cake with Cream and Cherry Confiture
There are desserts that need no complicated techniques and no trendy ingredients. Just a few simple staples, a little patience, and that deeply familiar taste that speaks of home, of
Thai vegetarian cuisine: a guide from street stalls to home-cooked curriesThai vegetarian cuisine: a guide from street stalls to home-cooked curries
Table of contents Cultural foundation: the difference between “vegetarian” and “jay” (齋) Replacing fish sauce and shrimp paste: how to create the “Thai taste” Tofu and proteins: working with textures