- 2 of 3 copies available at Evergreen Indiana.
0 current holds with 3 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Butler PL - Butler||641.567 HEL (Text)||73174005036751||Adult: Nonfiction||Available||-|
|Newburgh Chandler PL - Bell Road Library||641.5677 HELOU (Text)||39206021518376||New Materials||Available||-|
|Zionsville PL - Hussey-Mayfield Memorial||641.5956 HELOU (Text)||33946003382558||New Books . 2nd Floor||Checked out||02/06/2019|
- ISBN: 9780062363039
- ISBN: 0062363034
- Physical Description: xiii, 529 pages : color illustrations, 1 color map ; 28 cm
- Edition: First edition.
- Publisher: New York, NY : Ecco, an imprint of HarperCollinsPublishers, 
- Copyright: ©2018
|Formatted Contents Note:||
Bread -- The whole beast -- Rice, grains, pasta & legumes -- The sea -- Spices, spice mixtures & spice pastes -- Fresh produce -- A sweet tooth.
Award-winning chef Anissa Helou, an authority on the cooking of North Africa, the Mediterranean, and the Middle East, shares time-tested recipes, history, and stories from cuisines throughout the Muslim world. Born in Lebanon to a Lebanese mother and Syrian father, Helou has lived and traveled widely in this region, from Eqypt to India, Indonesia to Pakistan, Qatar to Morocco, gathering an enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking.
Search for related items by subject
|Subject:||Cooking > Islamic countries.
Cooking, Middle Eastern.
Cooking, North African.
COOKING / Regional & Ethnic / International.
COOKING / Regional & Ethnic / Middle Eastern.