Arab cooking: Egypt - Maghreb - Turkey - Jordan - Lebanon

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Publisher:
Casa Editrice Bonechi,
Pub. Date:
[2001]
Edition:
English ed.
Language:
English
Description
A culinary journey through the countries of the South East Mediterranean. With its emphasis on lamb and chicken, yogurt, mint and thyme, grains, lentils, chick peas, and nuts to name but a few Arab cuisine is wholesome, healthy, and above all tasty.
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Grouping Information

Grouped Work ID 94825839-611c-5578-e98f-264148cfcc9c
Grouping Title arab cooking egypt maghreb turkey jordan lebanon
Grouping Author bonechi
Grouping Category book
Last Grouping Update 2019-01-01 01:10:20AM
Last Indexed 2019-05-24 04:23:48AM

Solr Details

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id 94825839-611c-5578-e98f-264148cfcc9c
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local_callnumber_vail 641.5636 BON
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primary_isbn 9788847604834
publishDate 2001
record_details ils:.b19703697|Book|Books|English ed.|English|Casa Editrice Bonechi,|[2001]|127 pages : color illustrations ; 26 cm.
recordtype grouped_work
scoping_details_vail
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ils:.b19703697 .i29798231 On Shelf On Shelf false true true false false true 2, 136, 137, 138, 139, 140
subject_facet Cooking, Arab, Cooking, Mediterranean, Cooking, Middle Eastern, Cooking, North African
title_display Arab cooking : Egypt - Maghreb - Turkey - Jordan - Lebanon
title_full Arab cooking : Egypt - Maghreb - Turkey - Jordan - Lebanon
title_short Arab cooking :
title_sub Egypt - Maghreb - Turkey - Jordan - Lebanon
topic_facet Cooking, Arab, Cooking, Mediterranean, Cooking, Middle Eastern, Cooking, North African
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