THE K-1 COOKBOOK
WITH HEAVY SYRUP
_ BEST BEFORE 7/15/95 NET WT.8 OZ.FROM COOK TO COOK
Cooking and cusine is a gateway into any culture. Traditions and
history are shared by breaking bread with old or new friends.
The nomadic history of the Kirghiz people is preserved through
certain foods like sari mai (clarified butter that will keep longer
than fresh butter and so is easier to travel with) and lepushka
(round flat bread made in a frying pan over heat that does not
need to rise before baking). The people are tied together through
the national dishes such as besh barmak and monti; everyone
makes these dishes, everyone eats these dishes.
The idea of ‘going to be a guest’ is very important here, maybe
because these’s not much else to do in the evenings. For this
reason food is given more respect and importance.
Keep in mind that in a place where products are hard to come by,
the best cook is one who knows how to substitute. If you don't
have basil, don't worry about it, use some other green thing.
Some recipes have been adapted from the Fannie Farmer
Cookbook, Bantam Books.
Happy Cooking!B yF_ CONTENTS
L_INFORMATION
a. regional foods: what's where, when
b..nutritional values
c. healthy and food safety
d. conversion charts
CANNING Ft E WINTER
a. the process
b. recipes
E
IIL, RECIPES
a, national dishes
b. potato recipes
c. meat dishes
d. vegetarian dishes
e. salads
f, soups
B. eggs
h. breads
i. rice
|. pasta
k. sweet things