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Central Asian Cuisine
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Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The Central Asian cuisines include: Afghan cuisine, Iranian cuisine, Mongolian cuisine, Cuisine of Kashmir, Kazakh cuisine, Kyrgyz cuisine, Tajik cuisine, Tibetan cuisine, Turkmen cuisine, Uzbek cuisine, Xinjiang cuisine. Afghanistan has a wide varying terrain allowing for many different crops. Afghan cuisine is largely based upon the nation''s chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt, whey), various nuts, and native vegetables, and fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan''s culinary specialties reflect its ethnic and geographic diversity and has similarities with neighboring Iran, Tajikistan, Uzbekistan, and Turkmenistan. Its cuisine is close to that of Central Asia and Middle East.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786131214868
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786131214868
- Format Fachbuch
- Titel Central Asian Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 72
- Genre Biologie
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