A book of Middle Eastern food
by Claudia Roden · 1968
Popularity 17
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. 480 pages, Paperback First published January 1, 1968
Cookery, Near EastCookery, Middle EasternMiddle Eastern CookeryNear East CookeryMiddle Eastern CookingCooking, middle eastern