The Middle Eastern Kitchen by Ghillie Basan
This title introduces all the ingredients (from chickpeas and pomegranates to lesser-known ones such as sheep's tail fat, orchid root and melokhia) used in the cuisines of the Middle East. Each ingredient is described - its appearance and taste, how it grows, and culinary and medicinal uses.| SKU | Unavailable |
| ISBN 13 | |
| ISBN 10 | |
| Title | The Middle Eastern Kitchen |
| Author | Ghillie Basan |
| Series | |
| Condition | Unavailable |
| Binding Type | |
| Publisher | |
| Year published | |
| Number of pages | |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |
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