Title: A book of Middle Eastern food
First published: 1968
Description: 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
Subjects: Cookery, Near East, Cookery, Middle Eastern, Middle Eastern Cookery, Near East Cookery, Middle Eastern Cooking, Cooking, middle eastern