Classic vegetarian cooking from the Middle East & North Africa

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New York : Interlink Books, 2000.
Physical Desc:
xvii, 334 pages ; 27 cm
Vail Public Library Non Fic & Classics
641.5956 SAL
The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, couscous, stuffed grape leaves, greens and vegetables, and much more. Noted food writer Habeeb Salloum has culled 330 savory jewels from his never-ending storehouse to create Classic Vegetarian Cooking from the Middle East -- a rich, healthful and economical introduction to flavors and aromas that have stood the test of time.
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Last Sierra Extract TimeFeb 12, 2020 10:50:34 AM
Last File Modification TimeFeb 12, 2020 10:51:49 AM
Last Grouped Work Modification TimeFeb 12, 2020 10:50:43 AM

MARC Record

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650 0|a Vegetarian cooking.|0
650 0|a Cooking, Middle Eastern.|0
650 0|a Cooking, North African.|0
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948 |a MARCIVE August, 2017
948 |a MARCIVE extract Aug 5, 2017
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