FromtheArchives Four Chicago food books on pies, Palestinian cuisine, veggies, and bread | ✍️ MikeSula -
magazine , and now here’s the print expression of Odeh’s command of the breadth of traditional Palestinian cooking and creative flexes . If, unlike Odeh, you don’t live in a paradise of Middle Eastern grocery stores such as Chicago, you might appreciate a glossary and online sources for some of the more uncommon ingredients. Not everyone can stroll down South Harlem Avenue and price sahlep powder for their homemade ice cream. But that’s what search engines are for.
You probably don’t think you need eight asparagus recipes, but flip through them and you’ll see that you do. Bonus points for the unwritten assumption that pasta is a vegetable. If you have a visceral distaste for the Grateful Dead, you might not want to give this a chance. Much like an endless Jerry jam, the Publican Quality Bread head baker’s Dead references are . . . gratuitous. But press on.
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