The cooking of the Middle East
By: by Harry G.Nickles and the editors of Time-Life Books ; photographed by David Lees and Richard Jeffery.
Contributors: Time-Life Books.
Edition: [Rev. ed].
Series: Foods of the world
Publisher: Time-Life International
Published: 1972
Place of publication: [Amsterdam]
Language: eng
Number of pages: 206
Notes: 2v in binder.

Originally published: New York: Time, 1969.