Wild Brews or Egyptian Cooking

Wild Brews: Beer Beyod the Inflence of Brewer's Yeast: Culture and Craftsmanship in the Belgian Tradition

Author: Jeff Sparrow

Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

Table of Contents:

	Acknowledgements	v
	Foreword	vii
	Introduction	1
	Classic Styles	9
	History	29
	Drinking Wild Beer	57
	Beer-Souring Microorganisms	99
	Production Methods	117
	Wild Fermentation	151
	Fermentation and Maturation Vessels	189
	Finishing the Beer	223
	Do It Yourself	255
	Appendix	267
	Glossary	275
	Bibliography	293
	Index	303

See also: Mon Docteur Le Vin My Doctor Wine or 75 Wok and Stir Fry Recipes

Egyptian Cooking: A Practical Guide

Author: Samia Abdennour

Originally published in Egypt, this ever popular guide to Egyptian cooking has now been revised for a North American audience. Egyptian cuisine is a combination of several, Mediterranean culinary traditions, mainly Turkish, Palestinian, Lebanese, Greek and Syrian. Almost 400 recipes, all adapted for the North American kitchen, represent the best of authentic Egyptian family cooking. Some recipes included are 'Arnabit musa a'a (Moussaka cauliflower), Samak bi-l-tahina (Fish with tahina sauce), Kosa matbukha bi-l-zabadi (Zucchini stewed in yogurt), and Lahma mu'assaga (Savory Minced Beef). The chapters included are Mezze, Breakfast, Main Courses, Sweets and Desserts, Beverages, Kitchen Utensils, and Spices. This classic cookbook also includes a glossary of Arabic names for ingredients, translated into English, and useful tips on shopping and using traditional cooking utensils.