Israel Quotes

Orange blossom water would make a magical addition to your store cupboard.
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
Pasta with melted cheese is the one thing I could eat over and over again.
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
Plums are a good substitute for gooseberries.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
Recipes can be incredibly vague where chillies are concerned.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.
Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
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AuthorName
Adam Smith
Profession
Economist
BirthDate
05 June, 1723
DeathDate
17 July, 1790
Country
Scotland
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