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passed down for millennia by native cultures
Moroccan ras el hanout
The food offerings
kitchenettes
(Middle Eastern) Irfan Orga. Cooking the Middle East Way. Top Chef passed down for millennia byJacket. First Edition. London: Spring Books, [1962]. Orga was known for writing about Turkish cuisine in particular, but this book covers the wider Middle East, with recipes from around the region. Syrian melon soup, musaka, cod ala Ali Rize Bey, sigir yahnesi, sirp havuju, Persian armut, etc. Rubbing and some chipping to jacket extremities, else very good and bright. (79)
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