TITLE

Culinary Motherland

PUB. DATE
January 2010
SOURCE
FoodService Director;1/15/2010, Vol. 23 Issue 1, p34
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article presents a discussion by San Diego State University's Executive Chef Ahmed Shazly on his menu strategies involving Mediterranean cookery. He mentions that his cookery emphasizes Mediterranean food, particularly those from Portugal, Spain and Italy. Among the dishes mentioned by Shazly were shawarma, an orzo and seared salmon Florentine dish and hummus.
ACCESSION #
47692206

 

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