Home of BHLWS > Research Topics > Research Topics: Cooking > Book #19

 

Title	Author	# of Pages
The Art of Syrian Cookery	Helen Corey	186

Contents

Recommendation of Metropolitan Antony Bashir    (p. 5)
Acknowledgments    (p. 6)
Dedication    (p. 7)
Preface    (p. 9)
List of Illustrations    (p. 13)
Introduction    (p. 15)
    From the Land of Promise    (p. 15)
Spices and Herbs    (p. 25)
Arabic Menus    (p. 28)
Appetizers    (p. 30)
Sauces    (p. 35)
Soups    (p. 38)
Salads    (p. 42)
Game, Poultry, and Dressings    (p. 45)
Meats and Outdoor Festivals    (p. 52)
Wheat and Kibby    (p. 64)
Pancakes and Omelets    (p. 71)
Vegetables    (p. 74)
Olives    (p. 95)
Bread and Pies (Meat and Vegetable Pies)    (p. 97)
Candied Fruits and Preserves    (p. 111)
Pastries and Desserts    (p. 116)
Fish    (p. 127)
Lenten Foods and Menus    (p. 131)
Fasts Prescribed by Eastern Orthodox Catholic Church    (p. 131)
Fasts Prescribed by Roman Catholic Church    (p. 133)
Lenten Menus    (p. 134)
Lenten Pies    (p. 135)
Lenten Salads    (p. 138)
Lenten Dishes    (p. 142)
Lenten Sauces    (p. 146)
Wheat and Vegetable Dishes    (p. 149)
Lenten Desserts    (p. 156)
Traditions and Foods of the Orthodox Catholic Church    (p. 158)
    Holy Altar Bread and Holy Communion    (p. 158)
    Easter Eggs and Easter Services    (p. 162)
    Boiled Wheat for Requiem Liturgy    (p. 164)
    Feasts    (p. 165)
    The Feast of Epiphany    (p. 167)
Shoppers' Guide    (p. 170)
Glossary    (p. 174)
Recipe Index    (p. 179)
Arabic Recipe Index    (p. 183)