Book Description
From a writer whose international acclaim can now spread to US shores comes a wise, craftily spun, and spine-tinglingly erotic tale of love, courage, and the forging of conscience-'a novel of startling integrity and beauty' (Independent on Sunday). In the beginning there is death, says one narrator in this enthralling 'treasure of a novel' (Alan Silletoe), but after that there is life: robust, riotous, nave, sensual, tragic, and profound. Through a series of 13 linked stories connected by a circle of young friends, Moris Farhi writes of the trials and joys of children coming of age in an increasingly dangerous and politicized world: Turkey just before, during, and after World War II. The death at the beginning is that of a girl endowed with second sight, who sees the war and the Holocaust coming and can't bear the gift of life. For Musa, a boy allowed into the women's bath like a fly in a bowl of naked fruit, the change comes when one woman notices his manhood. Bilal, a Jew, sets off for occupied Greece to rescue his relatives and never comes back. Davut participates in a plot to save a poet who is a national hero and anathema to the ruling party, and finds his innocence abused by the plotters. Here is a novel that captures the richness of a moment in history and the timeless aspirations of youth.
Customer Reviews:
Who is A Turk?.......2005-01-31
Thirteen stories, each with their own narrator, are woven together to comprise this tapestry of life in Istanbul from the late 1930s to the mid-1950s. Although told through many mouths, the people are all somehow related, through friendship, kinship, schooling, or neighborhood. And while each story is it's own carefully crafted meditation on love, longing, friendship, sex, politics, or religion, they are bound by the common theme of what it means to be Turkish. Although the emphasis is on Turkish Jewry, narrative voices run the gamut, and include Muslim, Christian, Greek, Armenian, Donme, Gypsy, Levantine, and more, all of whom are proud Turks.
Most of the stories are concerned with earnest teenagers attempting to discover their place in the world. A world that is increasingly precarious, as World War II sets Europe ablaze and threatens to draw Turkey into the flames. For many of the characters, there are Jewish relatives to worry about, especially those in Nazi-occupied Greece. Several stories, touch upon the plight of the historically Jewish city of Salonica, where 90% of Jews were deported to death camps. The most memorable story revolves around the plan a few of the teenage boys have to sneak across the border in order bring of the boy's relatives back to Turkey using stolen British passports. Another memorable story revolves around a punitive tax imposed on all minority groups in 1942, when Turkey flirted with aligning itself with Germany. This was designed to strip all minorities, especially Jews, of their wealth, and was repealed 18 months later. The story concerns the efforts of people to help their Jewish neighbors.
Two figures appear throughout the stories as exemplars of what it means to be Turkish. Of course one is Ataturk, the founder of modern, secular Turkey, and his name is constantly evoked along the lines of "If Ataturk could see this, he wouldn't stand for it." The other is the poet Nazim Hikmet, whose praises are sung throughout. The voice for both of these is a progressive professor who becomes a hero for the young Turks who narrate these stories. Despite all the different narrators, the voice of the storytelling never shifts very much. Male, female, different classes, different backgrounds all sound more or less the same. The prose is a little too lush in painting the rich picture of Istanbul of fifty years ago, and the pervasive sense of tragedy gets somewhat wearying by the end of the 400 pages. Farhi's book is, in the final distillation, a plaintive cry for pluralism, multiculturalism, tolerance, and modernity that's entirely relevant to today, as Turkey struggles with the Kurdish question, EU membership, and Islamic fundamentalists. Probably of greatest interest to those interested in the Jewish angle, but worth reading by anyone with an interest in Turkey.
Average customer rating:
- Great book
- Lee Enokian's Review, The Times (Northwest Indiana) and The Illinois Leader
- Lee Enokian's Review of The Crimson Field
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The Crimson Field
Rosie Malek-Yonan
Manufacturer: Pearlida Publishing
ProductGroup: Book
Binding: Hardcover
 Assyria, Babylonia & Sumer
| Ancient
| History
| Subjects
| Books
Historical
| Genre Fiction
| Literature & Fiction
| Subjects
| Books
ASIN: 0977187349 |
Product Description
ISBN Number: 0977187349
Title: The Crimson Field
Author: Rosie Malek-Yonan
Binding: Hardcover
Publication date: 2005
Publisher: Pearlida
Customer Reviews:
Great book.......2007-07-13
This is a great book which shows the extents of the crimes done to Assyrians during WWI by Moslems. Even today, Assyrians are being persecuted for their only crime is being Christians. History does repeat itself and I hope books like this would make people aware of the crimes done against humanity. This book is very well written, a great story. I would recommend this book to everyone especially Assyrians so they know more about happened during WWI.
Lee Enokian's Review, The Times (Northwest Indiana) and The Illinois Leader.......2007-06-22
Few people within the mainstream American culture even know the Assyrian people still exist. Fewer know anything about the Genocide perpetrated against them. Almost three million Assyrian, Armenian and Greek Christians were murdered by the Islamic Ottoman Turks during World War I because of their ethnicity and faith. The Crimson Field assigns faces and names to the victims of this dreadful chapter of history. It captures the plight of an Assyrian girl, helplessly caught up in the turmoil of her surroundings. Malek-Yonan's work shines a terrible light on an overlooked study of Islamic violence during the 20th Century. It is a must read for any person interested in learning about the personal cost of Islamic Jihad.
Not on Our Watch: The Mission to End Genocide in Darfur and BeyondWe Wish to Inform You That Tomorrow We Will be Killed With Our Families: Stories from RwandaThe Sunflower: On the Possibilities and Limits of Forgiveness (Newly Expanded Paperback Edition)The Devil Came on Horseback: Bearing Witness to the Genocide in Darfur
Lee Enokian's Review of The Crimson Field.......2007-06-22
Few people within the mainstream American culture even know the Assyrian people still exist. Fewer know anything about the Genocide perpetrated against them. Almost three million Assyrian, Armenian and Greek Christians were murdered by the Islamic Ottoman Turks during World War I because of their ethnicity and faith.
The Crimson Field assigns faces and names to the victims of this dreadful chapter of history. It captures the plight of an Assyrian girl, helplessly caught up in the turmoil of her surroundings.
Malek-Yonan's work shines a terrible light on an overlooked study of Islamic violence during the 20th Century. It is a must read for any person interested in learning about the personal cost of Islamic Jihad.
Lee Enokian, The Times (Northwest Indiana) and The Illinois LeaderA Shameful Act: The Armenian Genocide and the Question of Turkish ResponsibilityDarfur: The Ambiguous Genocide, Revised and Updated Edition
Customer Reviews:
How to Feed a Crusader.......2006-01-29
From the moment her son Ralph came to national attention, Rose Nader was constantly asked, "What did you feed Ralph?" People weren't just curious about her son's impressive height (6'4") - they wanted to know what they should cook in order to create someone like Ralph Nader, that rare creature blessed with a compassionate heart and the brains and talent to do battle against overwhelming forces - like, say, General Motors. If "You Are What You Eat" is true (and it is; our bodies are made of food), what is Ralph Nader made of? What are the secret ingredients? To answer that question, Mrs. Nader wrote "It Happened in The Kitchen: Recipes For Food and Thought", a book about cooking and child-rearing, with a bonus chapter containing the wit and wisdom of Ralph's father, Nathra Nader, the Oscar Wilde of Winsted, Connecticut.
Mrs. Nader was a woman ahead of her time, a homemaker who cooked low-fat recipes and disdained hot dogs and processed foods made by corporations who had no qualms about pushing their junk foods on the public - and specifically, on impressionable children.
Mrs. Nader lived to be 99 (she died just 18 days shy of her 100th birthday). Ralph's father lived to be 98. At the party celebrating the 40th anniversary of the publication of Ralph's landmark book, "Unsafe at Any Speed," I personally witnessed 71-year-old Ralph, at the end of a long day, jogging up two flights of stairs. No matter what you think of Ralph or where you stand politically, that visual should be enough to make you put on your apron and whip up a big batch of hummus. The recipe can be found on page 44 of "It Happened in the Kitchen."
excellent hummus recipe!.......2000-03-03
i got this book quite a few years ago b'c i had seen ralph nader and his mom on oprah. it was touching and beautiful to hear his mom's philosophy on life and how it all starts with good food. recipes call for whole and fresh foods only -- which is very old world, and very healthy. Ms. Nader grew up in Lebanon, so there are many middle eastern spices and ingredients used. although there are lamb and beef recipes (which i personally have a problem with) there is a fish section as well as one for vegetable-only main dishes. the hummus is the best, and you can adjust it easily to suit your tastebuds...more garlic? more lemon! yum. there are also desserts, bread, yogurt and cheese recipes. the preface is thought-provoking...ralph's mom's (rose's) reflections on food, family and how the two were so important to the development of her mind and her perspective on life. also, she talks about how the time preparing the meals as well as eating them was where you really got to know your family and relatives. i can totally relate to this with my italian background. a lot of my best memories are times spent enjoying food with family. the concept is basic, but often lost in today's micro-wave, fast-food, processed food society.
Product Description
This very popular book which has been out of print a fes years, is now newly revised and expanded and available! It is bigger, has 40 more pages with additional new recipes, and lots more photos. Alice's Kitchen is authentic Lebanese home cooking at its best! An immigrant family cookbook, with more than 140 original recipes, from how to pick and cure olives to how to bake pocket bread. Here are generations of recipes passed down from mother to daughter in the mountain village of Douma, overlooking the Mediterranean, brought to America by Grandmother Dalal and Mother Alice, and then passed on to Linda. In Alice's Kitchen, Linda presents their recipes, along with family stories, as a culinary gift to you of Lebanese cuisine-one of the healthiest on the planet. Traditional, home style Lebanese recipes that include quick, familiar vegetarian favorites such as hommous, tabbouli, baba gannouj and many other fantastic and authentic salads, rice, and vegetable entrees. Learn to create Lebanese ice cream and pastries, such as heavenly, light baklawe, where one piece is never enough. Tantalizing, traditional lamb and rice dishes keep company with rolled grape leaves, soups, and appetizers in this expansive collection. Sawaya provides excellent recipes seasoned with a generous amount of memoir and much love.
Customer Reviews:
Traditional Lebanese Cuisine.......2006-11-22
"Having a garden and eating foods in season is our inherited ancestral tradition of living gently on the earth, using its resources respectfully, and preparing and sharing food with love. Food, of course, is a central part of Lebanese culture." ~Linda Dalal Sawaya
Linda Dalal Sawaya presents a cookbook with a beautiful warm personality, filled with recipes for: Appetizers, Cheese, Yogurt, Butter, Sauces, Soups, Salads, Lamb, Chicken, Fish, Vegetarian Entrees, Vegetables, Beans, Grains, Breads, Sweets, Preserves, Beverages, Herbs, Spices and Fragrant Waters.
Sample Recipes:
Fig Jam with Aniseed and Walnuts
Spinach Pies
Stuffed Grape Leaves with Lamb and Rice
Savory Pastry or Meat Pies
Lemony Lentil Soup with Chard
Turkish Coffee
Rose Water Pudding
Filo Cheescake with Orange Blossom Water
Baklava
Sesame Cookies
Alice's Kitchen is a world of Lebanese cooking that gives insight into how life was lived in Lebanon and how a family adapted to buying ingredients in America while living in California. Linda Dalal Sawaya tells the story with humor and we learn about how her family maintained their traditions despite a variety of obstacles.
"Dear, if you make it with love, it will be delicious." ~ Mother Alice
Each recipe is set out in a way that is easy to follow with step-by-step instructions and plenty of pictures throughout to keep you entertained. The pictures and the family stories make this book collectible and the recipes bring the warmth of Lebanese cooking into your home in a way that is very accessible. The ingredients include spices and herbs like parsley, paprika, cinnamon and allspice. Lemon juice and olive oil are used throughout the recipes. Pomegranate syrup and orange blossom water are very easy to find these days, especially online. Most of the recipes use ingredients you can find at your local grocery store, but you might want to order some "zaatar."
This book made me long for my childhood overseas when we had Lebanese friends who always made delicious dinners and taught me to make a spinach dish with yogurt and cheese. My dad also used to make fig jam from a tree in our backyard. So, this book was filled with lots of memories and introduced me to a world of treasured memories as shared by Linda Dalal Sawaya.
As you cook from this book your home will be filled with the scents of fragrant spices, warm syrupy baklava, rose, lemon, anise, coffee, doughnuts, buttery cookies, fresh bread, lamb with rice, and of course, garlic!
Sufra deimi!
~The Rebecca Review
Delightful eat down somenone else's memory lane.......2002-08-08
Growing up as third generation Lebanese-American, I enjoyed many of the dishes in this book. I have prepared many of the dishes in this book with great success. I enjoy cooking Lebanese food regularly (now if I could just get some help with the language). The recipes are easy to follow and yield marvelous results. I highly recommend the Lentil Soup (Shourbat Addis)and the Lebanese Squash stuffed with lamb and rice (Kousa Mihshi). Reading Ms. Sawaya's introduction and tips greatly enhanced my enjoyment of using this cookbook. If you are interested in preparing Lebanese foods, or like me, remembering food from you childhood, this book is an excellent place to start. Simple recipies that produce tasty results.
Absolutely Excellent book.......2001-12-05
This book has accurate, yummy recipies. A little cultural background and story. The recipies are very traditional and simple. Highly highly recommend it. Many friends have asked for this book for XMAS. Well done.
An exquisite, thorough cookbook........1999-08-16
As a 22-year-old Lebanese American, I know that our food is not simply something thrown down your throat. It is love, it is nourishment to our souls as well as to our hearts. It is shared at every event, every home...sometimes when you are not even hungry! Sawaya starts the book with her family's history, which truly brought tears to my eyes. She explains all the ingredients, even their history. The book includes everything Lebanese I have ever eaten, and those I haven't. She covers all breads, preserves, herbs, sauces, hors d'oevres, salads, lamb, chicken, fish, sweets, beverages, grains, vegetables...It is 216 pages of hard work and lots of love. Family pictures of Sawaya's abound, and her hand-done illustrations grace the cover. I am moving away from home soon and will take this book with me, to share with all who come into my home, the pleasure and joy of Lebanese cooking. Thank you, Linda Sawaya, for this book.
Book Description
Authentic recipes using fresh produce.
Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.
Book Description
This culinary milestone has been hailed as a masterpiece, a classic, and the first and last word on eastern Mediterranean cooking. A welcome blend of scholarship and entertaining reading, this revelatory work features a wide range of authentic, clearly written recipes, many personal reminiscences, impressive culinary history, valuable information on ingredients, meals, and traditions, stunning period illustrations, and much more.
Customer Reviews:
Very Good Culinary History of Lebanon, Syria, and Jordan.......2007-05-20
`Recipes and Remembrances from an Eastern Mediterranean Kitchen' by Sonia Uvezian, a native of Beirut, Lebanon, and a leading culinary journalist on Middle Eastern cuisines, is both a personal and scholarly account of food history and modern practice from the Arab (and other) traditions of Lebanon, Jordan, and Syria.
The very best thing about the book is the mix of scholarly history, personal observations, and culinary content. While the scholarly aspect is firmly grounded in copious footnotes and a five page bibliography, mostly of 19th and early 20th century travelogues and histories, it is neatly tucked away, below the level of our stream of consciousness read of the excellent prose. The personal observations have all the richness of an upper class native, whose family could afford a country house up in the mountains east of Beirut, and also afford all of the best ingredients, and were familiar with the full range of the cuisine of the Levant.
All this makes the book very different from the long-standing authority on cooking of the Levant, Paula Wolfert's celebrated `The Cooking of the Eastern Mediterranean'. Not only is the approach different, but Ms. Uvezian does not even cite Ms. Wolfert, even though Wolfert's well-known book was published five years before Ms. Uvezian's volume. Ms. Uvezian also does not cite the other great writer on eastern Mediterranean cooking, Claudia Roden, with her `The New Book of Middle Eastern Food'. I point this out not as a criticism, but as an indication that Ms. Uvezian has much of her own thing to say and does not need references to other modern culinary writers. I compared Ms. Uvezian's recipes with those from Mme. Wolfert, and was surprised to find little overlap there, even in the very well defined realm of breads. All this adds up to the conclusion that if you have an interest in Arab cooking of the Levant, you would do well to get both books (although if your interest is strictly culinary, Ms. Wolfert has a slight edge, as she is the better writer, and has an extremely good eye for describing recipes, even if they were not learned at her mother's knee.)
Ms. Uvezian gives us a lucid description of the history the culinary history and landscape of Arab, Turkish, Druse, Persian, and French influences on the cooking of the Levant. It should be no surprise that in spite of the presence of Israel smack dab in the middle of this region, ancient Hebrew and modern Jewish food traditions are not covered, although there are shelves of other books dedicated to this subject.
This cuisine is part of the greater Mediterranean world of food, with some very important differences from the western (European) Mediterranean of Spain, France, and Italy. First, there is no charcuterie to speak of, since there is the prohibition against eating pork. Thus, there is also no cooking with lard; however, the rich sources of olive oil and nut oils make this absence virtually unnoticed. And, butter is more important than in pig-rich Spain and southern Italy. Next, there is no cooking with wine, due to the Muslim prohibition against alcoholic beverages. And, cheese (especially hard aged cheese) is largely replaced by yoghurt (The primary hard cheeses mentioned are kashkawan, imported from Turkey or Rumania and the famous Italian Parmesan). On the positive side, there is far more cooking with sugar and other sweet products such as dried fruit. While the Italians give little thought to sweet desserts, the Arabs of the Levant love sweet desserts and pastries. They also make much heavier use of spice mixtures, based on their being closer to the source, and somewhat under the influence of the great Indian tradition of spice mixtures. Where the great French cuisine can muster but two named spice mixtures, the Levant has a dozen or more.
While the book is subtitled `A culinary journey through Lebanon, Syria, and Jordan', the direction of the text is oriented more toward a historical rather than a geographical perspective, with each chapter giving an historical overview of how various food lines evolved.
One of the great surprises, given the absence of a tradition of bars, taverns, or other alcoholic dispensers, is the tradition of Mazza, virtually identical in social and culinary function as the tapas of Spain, the merende of Italy, and the mezze of Greece and Turkey. The typical mazza spread looks remarkably like all those other traditions, with ample portions of olives, spiced nuts, fresh fruits and bread-based bites, but without the salamis and hams and wide variety of cheeses. In the place of cheese there is the rich variety of seed and eggplant-based dips plus yoghurt preparations.
Like the very best studies of Italian, Spanish, and French regional cooking, the book includes chapters on virtually every corner of the culinary landscape, including chapters on Appetizers; Salads; Soups; Dairy Products and Dishes; Egg Dishes; Fish and Shellfish; Poultry and Game Birds; Meat; Kibbeh; Stuffed Vegetables and Fruits; Grains and Pasta; Vegetables and Fruits; Sauces Marinades, Garnishes, and Stuffings; Pickles and Preserves; Breads and Savory Pastries; Desserts; and Beverages.
The book includes a list of middle-Eastern food markets from practically every state; however, these are only in major cities, and there are no Internet sources. If your family is from this region, this book is satisfying oasis of great culinary history, lore, and recipes. For all others, it's a great supplement to Ms. Wolfert's famous volume.
A True Reader Experience.......2003-02-19
I recently purchased this cookbook and at first I thought that this was absolutely the best Middle Eastern book I could possibly get my hands on. However, after a few weeks use, I discovered that this book is very biased and does not reflect the true culinary journey through the Middle East. Furthermore, none of the receipes faired well with my favorite Courvoisier.
The one eastern Mediterranean cookbook I wouldn't be without.......2002-12-16
I was thoroughly disgusted to read the baseless criticisms of this superb cookbook. It is precisely to obtain an accurate account of the cookery of this region along with first-rate recipes that one needs to own "Recipes and Remembrances." Although Claudia Roden's "A New Book of Middle Eastern Food" is better than Paula Wolfert's "The Cooking of the Eastern Mediterranean," when it comes to recipes and text neither can approach "Recipes and Remembrances" in quality. I have cooked extensively from many Middle Eastern cookbooks, including these three, and I can honestly say that Uvezian's book upholds the highest standards of eastern Mediterranean/Middle Eastern cooking and is in a class by itself.
Fascinating History Book.......2002-10-09
While I haven't cooked a tremedous amount of food out of this book yet, it is probably the first cookbook that I have read more than once. It is some wonderful information on the people, history and food of the Levant. It goes through how the different groups in the Middle East serve and prepare food. Talks about the influence of foreign powers on the food and culture. I really enjoyed this book. It's only flaw if that it is long and difficult to wade through if you just in the mood to cook a simple Middle Eastern dish. One of the strengths is the spice mixes. I keep the prepared spice mixes in my cupbard within easy reach and use them a lot.
Deserves a permanent place on your cookbook shelf.......2002-06-14
A gastronomic find, especially for those who evaluate the quality of their lives in terms of what they eat. Uvezian's dedication to excellence is apparent on every page. Impressively authentic recipes and outstanding culinary background information make this richly illustrated volume enormously useful to both professional chefs and home cooks.
Another great cookbook by this author is "The Cuisine of Armenia."
Average customer rating:
- Absolutely Perfect
- A welcome and much appreciated addition to personal, family, and community library cookbook collections in general.
- Beautiful pictures and great recipes
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The Lebanese Kitchen: Quick & Healthy Recipes
Monique Bassila Zaarour
Manufacturer: Interlink Publishing Group
ProductGroup: Book
Binding: Hardcover
General | Cooking, Food & Wine | Subjects | Books
General | Quick & Easy | Cooking, Food & Wine | Subjects | Books
Middle Eastern | Regional & International | Cooking, Food & Wine | Subjects | Books
ASIN: 1566566428 |
Book Description
This practical and comprehensive cookbook opens up a world of delightful dishes and provides numerous, inspiring ideas for healthy eating. Monique Bassila Zaarour brings three great gifts to her Lebanese Kitchen: from her Lebanese heritage, an intimate knowledge of one of the world's great cuisines; from her training as a nutritionist, scientific understanding of the health benefits of food; and from her life as a working mother, eminently practical tips. She will whip your cupboards into shape with her advice about plastic bags and advance preparation and her arsenal of tips on how to defend your kitchen from fast-food culture.
She organizes; she inspires. With packets of minced lamb and grilled pine-nuts on hand in your freezer, you too can make healthy, delicious meals such as fortifying eggplant lamb stew, lentil soup, falafel sandwiches, stuffed zucchini, rice pilaf-in just a half hour. For people with particular health concerns such as diabetes or heart disease, each recipe has comprehensive nutritional information.
Customer Reviews:
Absolutely Perfect.......2007-04-03
This is the best lebanese cookbook I've seen to date. You know how I know? My mom, the best lebanese cook this side of the atlantic who doesn't believe in arabic cookbooks, took mine so I had to buy another copy for myself! Trust me, that's the ultimate form of approval!
A welcome and much appreciated addition to personal, family, and community library cookbook collections in general........2006-11-05
"The Lebanese Kitchen: Quick & Healthy Recipes" showcases recipes drawn from the Lebanese culinary heritage of food writer, nutritionist, and healthy eating expert Monique Bassila Zaarour. Enhanced with full-color photographs of each finished dish, the mouth-watering, palate-pleasing, body-healthy, instructive recipes range from Toasted Pine Nuts; Potato and Egg Salad; Moussaka; Artichoke Stew; and Stuffed Zucchini; to Shepherd's Pie; Chicken and Cilantro; Moughrabieh (chicken with pea-shaped dough); and Baked Fish Fillet. "The Lebanese Kitchen" is particularly recommended for ethnic cookbook collections in particular, and would make a welcome and much appreciated addition to personal, family, and community library cookbook collections in general.
Beautiful pictures and great recipes.......2006-09-15
This is a visually beautiful cookbook - one recipe per page, which I like. The recipes look great, and are very similar to what my husband's family (Lebanese) makes. However, we were surprised to see no lamb, which is very popular in Lebanese cooking.
Book Description
This recipe book is for anyone of any age desiring to learn the ancient art of Lebanese - American Cooking. This is a collection of our Mama's best recipes, and a brief family history as well.
Customer Reviews:
Cherished Recipes from Mama's Kitchen.......2007-07-08
On the contrary to what M.D. Thomas said, this Cookbook has 17 Lebanese Recipes & 20 American recipes--and is great information to "get started" learning how to cook the Lebanese way. There may be others that have more info, but we never claimed to be an all-comprehensive dictionary-type book. This is a wonderful Cookbook and well worth checking into!!
Very Dissapointed.......2007-06-17
This book has VERY few Lebanese Recipes and wasn't much help if your looking to learn about Lebanese or Lebanese-American Cooking. There are much better books out there for this type of cooking. I don't recommend this one at all.
Average customer rating:
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The Lebanese kitchen: A celebration of Lebanese cuisine
Manufacturer: Gai-Garet Design & Publication
ProductGroup: Book
Binding: Unknown Binding
General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
ASIN: 0921165145 |
Books:
- A Carnivore's Inquiry: A Novel
- A Healing Divorce : Transforming the End of Your Relationship with Ritual and Ceremony
- A Ligurian Kitchen: Recipes And Tales from the Italian Riviera
- A Son of the Circus,
- Al-Naqba (The Catastrophe): A Novel About the Palestinian-Israeli Conflict
- Alentejo Blue: Fiction
- Amor De Perdicao (Classicos da Literatura Portuguesa)
- Anansi Boys: A Novel
- And Nobody Got Hurt!: The World's Weirdest, Wackiest True Sports Stories
- Angels: Guardians of the Light
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