AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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The Globalization of Food Culture<br />
The <strong>AIB</strong> <strong>Cooking</strong> <strong>Book</strong><br />
Edited by:<br />
<strong>Klaus</strong> <strong>Meyer</strong>, Tunga Kiyak, Mary Ann von Glinow and Tomas Hult<br />
Editors’ Introduction<br />
Part I: Small Dishes<br />
Appetizers<br />
1. Salmon with Cucumbers<br />
From Brazil, by Rolando J. Soliz Estrada<br />
2. Queenslander’s Grilled Prawn & Mango Salad<br />
From Australia, by Andre A Pekerti<br />
3. Brinjal (Aubergine) Chutney or Brinjal Dip (V)<br />
From India, by Melodena S. Balakrishnan<br />
Contents<br />
4. Cake aux Olives – an Olive Cake from Provence (V)<br />
From France, by Gabriele Suder<br />
Breakfast<br />
5. “Just Right” Porridge (V)<br />
From USA, by Lorraine Eden<br />
6. Akoori (V)<br />
From India, by Farok J. Contractor<br />
7. Ungspankaka (Oven Pancakes) (V)<br />
From Sweden, by Brenda Sternquist<br />
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Soups<br />
8. Heart‐warming Mushroom Soup (V)<br />
From Unknown, by Andre A Pekerti<br />
9. Vegetable Soup of the Day (V)<br />
From Anywhere, by <strong>Klaus</strong> <strong>Meyer</strong><br />
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