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| Author: | ريحانة عبد الله |
| Category: | Fish [Edit] |
| Language: | Arabic |
| Publisher: | رشاد برس |
| Release Date: | 01 Jan 2002 |
| Pages: | 100 |
| Rank: | 755,117 No 1 most popular |
| Short link: | Copy |
| More books like this book | |
إن للأسماك قيمتها الغذائية التي لا يستغني عنها جسم الإنسان، إلى جانب ذلك فهي تتمتع بمذاق شهي إذا ما أتقن إعداد أطباقها. ومعدّة هذا الكتاب تسعى من خلال الوصفات التي قدمتها إلى اقتراح نكهات متميزة ومنوعة للأسماك والروبيان، وذلك إنْ من نوعيات الأسماك أو من خلال أصناف الخضار والتوابل والأعشاب المضافة إلى تلك الأطباق.
وهذه طائفة من الوصفات التي قدمتها ريحانة عبد الله في هذا الكتاب: سمك السلطان إبراهيم الأحمر، السمك مع الخضار، فيليه السمك السنغافوري، سمكة مشوية مع الشمار والخردل، سمك محمر مع جوز الهند، فطيرة سمك القد، سمك السلمون مع حشوة الروبيان، سمك الزبيري على الطريقة الهولندية، السمك المدخن وفطيرة البيض، حساء الروبيان، القرديس مع الكاجو، قريدس كاليفورنيا، السرطان مع الخضار، الروبيان البحري، سلطة ساحل البحر الصينية. إلى ما هناك من أطباق شهية عبّرت عنها الصور، وطريقة الإعداد التي كانت المؤلفة حريصة على تقديمها بطريقة سهلة، كما أنها كانت حريصة على إرشاد ربة المنزل إلى طريقة تحضير السمك وثمار البحر خطوة خطوة في مقدمة الكتاب.
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