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from the basics of flour and water to the philosophy behind Bianco’s cooking
bound in 3/4 morocco & cloth
The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways
and chilies: plantain with peanut and lime salsa
(Middle Eastern) Marie Karam Khayat & Margaret Clark Keatinge. Food from the Arab World service from the basics of flourIllus. with drawings, and with tipped in color frontis. Jacket. Second Edition. Beirut: Khayats, 1961. Published in Lebanon, this is a cookbook that covers the entire region (though its focus is on Lebanese cuisine), with recipes including okra stew, stuffed mussels, laban with meat, cracked wheat pilaf, festive rice pudding, and more. An elegant book in very good condition. (79)
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