by
Choueiry, Ramzi.
Call Number
641.5953 CHO
Publication Date
2012
Summary
These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.
Format:
Books
Relevance:
38821.0234
by
Sortun, Ana, 1967-, author.
Call Number
641.6383 SOR
Publication Date
2006
Summary
Contains a collection of over 100 spice categories and recipes depicting Mediterranean cuisine.
Format:
Books
Relevance:
0.1213
View Other Search Results
by
Salloum, Hebeeb.
Call Number
641.592927
Publication Date
2010
Summary
For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Arab hospitality has not changed over the ages but the cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the thriving petroleum industry which has drawn people-along with their foods and cooking methods-from around the world.The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook
Format:
Electronic Resources
Relevance:
0.0432
Limit Search Results
Narrowed by: