A book of Middle Eastern food
4.0/ 5
1 ratings
About This Book
The subtle, spicy, varied cuisine of the Middle East, ranging from the inexpensive but tasty peasant fare to elaborate banquet dishes, is featured in this easy-to-use cookbook which has been translated into workable Western terms. 480 pages, Paperback First published January 1, 1968
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Sign InCookery, Near EastCookery, Middle EasternMiddle Eastern CookeryNear East CookeryMiddle Eastern CookingCooking, middle eastern
The Swinging Light
Book Details
First Published
1968
Pages
453 pages
Rating
4.0 / 5
Ratings
1
Editions
5
Publisher
Nelson
Language
ENG
Status
Published
The People Behind The Book
Authors
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