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 ID94825839-611c-5578-e98f-264148cfcc9c
Grouping Titlearab cooking egypt maghreb turkey jordan lebanon
Grouping Authorbonechi
Grouping Categorybook
Last Grouping Update2020-01-04 01:21:46AM
Last Indexed2020-01-18 02:35:26AM

Solr Details

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literary_form_fullNon Fiction
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record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b19703697BookBooksEnglish ed.EnglishCasa Editrice Bonechi, [2001]127 pages : color illustrations ; 26 cm.
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Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b19703697.i29798231On ShelfOn Shelffalsetruetruefalsefalsetrue2, 136, 137, 138, 139, 140
subject_facetCooking, Arab
Cooking, Mediterranean
Cooking, Middle Eastern
Cooking, North African
title_displayArab cooking : Egypt - Maghreb - Turkey - Jordan - Lebanon
title_fullArab cooking : Egypt - Maghreb - Turkey - Jordan - Lebanon
title_shortArab cooking
title_subEgypt - Maghreb - Turkey - Jordan - Lebanon
topic_facetCooking, Arab
Cooking, Mediterranean
Cooking, Middle Eastern
Cooking, North African
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