Click Above To Close
FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
KABOB
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is also cabob, kebob, kebab, kibab, kepap and others. The modern acceptaion of the term is a piece of meat roasted on a skewer or small spit.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
are meats that are sliced or cubed and threaded on skewers for barbecuing or broiling.[Australian p. 49]
IMAGES
FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
