101 TIPS AND TECHNIQUES FOR COOKING LIKE A CHEF

Par Med SIMSE • 0 sous-marins

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340 vues • 0 télécharger

Auteur : elbaz

Catégorie : Nourriture / Recettes

Format de fichier : PDF

This is a book that I wrote about the popular foods used by our people in the Negev. I wrote my article and explained the ways of making these foods and how to prepare them, and arranged his chapters according to the types of food, which are made from dairy products under their own section, which are made from grains or plants that fall under another section and so on. With the rest. Some of these articles have already been published in Akhbar Al-Naqab newspaper, and I naturally reviewed them before and again, but I have also carefully reviewed them and added a sentence here and a word there, like everyone who is keen to do it and the quality of what it offers people. The reader has fallen on some indignities, and excuse that we are human beings and perfection for us and perfection for God alone. Our goal was not to make this book a cookbook about ingredients and how to prepare food, but we wanted to document these things that bind our present to our past, to remember how our people were convinced of a little, how they adapted to the circumstances and the nature of the environment in which they lived, and how they followed the path of contentment and lived on The subsistence, and how these circumstances led to the rooting of the habit of generosity in them and the villages of the guest, and all the qualities related to the generosity, in addition to mutual respect and lend a hand and help. In conclusion, here is the book of folk food in your hands with fat and meat and authentic heritage material

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101 TIPS AND TECHNIQUES FOR COOKING LIKE A CHEF

340 vues
Med SIMSE

Publié le 2019-11-19 15:25:00

This is a book that I wrote about the popular foods used by our people in the Negev. I wrote my article and explained the ways of making these foods and how to prepare them, and arranged his chapters according to the types of food, which are made from dairy products under their own section, which are made from grains or plants that fall under another section and so on. With the rest.
Some of these articles have already been published in Akhbar Al-Naqab newspaper, and I naturally reviewed them before and again, but I have also carefully reviewed them and added a sentence here and a word there, like everyone who is keen to do it and the quality of what it offers people. The reader has fallen on some indignities, and excuse that we are human beings and perfection for us and perfection for God alone.
Our goal was not to make this book a cookbook about ingredients and how to prepare food, but we wanted to document these things that bind our present to our past, to remember how our people were convinced of a little, how they adapted to the circumstances and the nature of the environment in which they lived, and how they followed the path of contentment and lived on The subsistence, and how these circumstances led to the rooting of the habit of generosity in them and the villages of the guest, and all the qualities related to the generosity, in addition to mutual respect and lend a hand and help.
In conclusion, here is the book of folk food in your hands with fat and meat and authentic heritage material

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