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The Cooking of the Middle East by Harry G. Nickles
It is a cookbook that introduces the rich and aromatic culinary traditions of Middle Eastern countries. It features a wide range of recipes influenced by cultures from regions such as Lebanon, Turkey, Iran and the Arabian Peninsula. The book includes classic dishes like kebabs, mezze, stews and flatbreads, highlighting the use of ingredients such as spices, herbs, grains, legumes and olive oil. With its blend of traditional recipes and cultural insights, it offers readers an accessible way to explore the flavours, techniques and hospitality of Middle Eastern cuisine. Full colour photographs throughout. Very good condition. Hardcover, 28m x 21.8cm, 206 pages.
