A book of Middle Eastern food
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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
480 pages, Paperback
First published January 1, 1968
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