Author: Nathan, Joan
Title: The New American Cooking
Description: New York, Alfred A. Knopf, 2005. First edition. Hardcover. 447 p. : col. ill. ; 24 cm. Very good condition Among the many enticing dishes incuded are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste.

Keywords: Cooking, American. Cookery Israel


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