The African and Middle Eastern Cook Book

Josephine Bacon explores this wide range of cuisines, with history, background  and details on cooking styles, in over 150 recipes with beautiful pictures. It includes lists of commonly used herbs, spices, breads, fruits, ingredients, condiments and drinks used in both areas.

Organized into categories like appetizers, soups, salads, fish and vegetarian dishes, she offers dishes from Egypt, Iran, Israel, Turkey, Lebanon, Cameroon, Morocco, South Africa, Mauritius, Nigeria, Ethiopia and more. You'll love this book's variety and broad scope! 

Hermes House; First Edition (January 1, 2006) New

Oversize (9" x 12") Paperback – ‎ 256 pages