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Mardam-Bey, Farouk Listings

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1 Mardam-Bey, Farouk

ZIRYAB: Authentic Arab Cuisine - Table Conversations, Travel Notes, and Recipes -A Practical Introduction to Arab Gastronomy ( Cookbook / Cook Book )

Connecticutt: Woodbury, CT.: Ici La Press, 2002, 1st Ici La Press Edition, First Printing
2002 1931605025 / 9781931605021
First Edition
Hard Cover
Near Fine (see description)

Near Fine (see description) Odile Alliet
Not Signed
------------hardcover, a Near Fine copy in a Near Fine dustjacket , 239 pages, b&w illustrations, chapters include: The Eggplant; The fava bean; Saffron; The apricot; The olive; The date; The squash; The tomato; The fig; Couscous; Rice; Bulgur wheat; The grape; The artichoke; The apple; The chickpea; The pistachio; Logbook; Gourmet lexicon, ---"marvelously told, richly researched, erudite yet practical. Food traditions from the Near East to Maghreb are gathered together and presented with tasty culinary lore, scholarly references, literary quotes, historical anecdotes, travel notes and more than 80 recipes from the food traditions of Algeria, Egypt, Iraq, Lebanon, Morocco, Palestine, Syria, Tunisia, and Spain"---, any image directly beside this listing is the actual book and not a generic photo
149752


Price: 13.23 CDN
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