a book
A Book of Middle Eastern Food
Claudia Roden · 1974 · 320 pages
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.
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Upulie Divisekera
“@trib I do have it already! I love reading it. And her book of Jewish cooking with its satisfying Ashkenazi recipes. Sadly they’re in Australia”↗