Jenny Ridgwell Livres

Discusses cocktail making equipment, glasses, garnishes, and accompaniments, and shows and provides the recipes for the most popular alcoholic and nonalcoholic drinks

A colourful textbook to support delivery of the revised Key Stage 3 Programme of Study for Food and Entitlement to Cook from September 2008. The Food Book presents up to date coverage of all the basic information KS3 pupils need to know about food and nutrition.

The many countries that make up the area known as the Middle East reflect a cooking style that is extremely varied. Cereals, pulses, fresh vegetables, fruit and yoghurt are used extensively together with much lamb and poultry. Contrasting with this are cakes soaked in sugar-rich syrups, and halvas, very thick, sweet and often crunchy, and served as accompaniments to coffee and tea. No matter whether a soup, part of the very famous mezze table, a main course fish, meat, poultry or egg dish, vegetable accompaniment or a dessert or drink, there are recipes in this book to suit all tastes and occasions. To co-ordinate them, there is a selection of menus to re-create an authentic Middle Eastern atmosphere.