Contemporary Turkish Cooking

The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes]  eBooks & eLearning

Posted by Free butterfly at March 15, 2020
The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes]

The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes] by Ozcan Ozan
English | May 1, 2001 | ISBN: 962593944X | 160 pages | EPUB | 10 Mb

TTC Video - The Everyday Gourmet: The Joy of Mediterranean Cooking  eBooks & eLearning

Posted by IrGens at Jan. 6, 2015
TTC Video - The Everyday Gourmet: The Joy of Mediterranean Cooking

TTC Video - The Everyday Gourmet: The Joy of Mediterranean Cooking
2014 | Course No. 9284 | .M4V, AVC1, 640x360 | English, AAC, 2 Ch | 16x30 mins | + PDF Guidebook | 8.5 GB
Lecturer: Chef Bill Briwa | Genre: eLearning/Cooking

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes  eBooks & eLearning

Posted by insetes at Feb. 8, 2025
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes By Lilia Zaouali; M. B. DeBevoise; Charles Perry (editors)
2007 | 266 Pages | ISBN: 0520261747 | PDF | 1 MB

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (Repost)  eBooks & eLearning

Posted by step778 at Feb. 12, 2019
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (Repost)

Lilia Zaouali, M. B. DeBevoise, Charles Perry, "Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes"
2007 | pages: 265 | ISBN: 0520247833 | PDF | 4,5 mb

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes  eBooks & eLearning

Posted by insetes at Feb. 8, 2025
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes By Lilia Zaouali; M. B. DeBevoise; Charles Perry (editors)
2007 | 266 Pages | ISBN: 0520261747 | PDF | 1 MB

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes  eBooks & eLearning

Posted by libr at Nov. 15, 2016
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture, Book 18) by Lilia Zaouali and M. B. DeBevoise
English | 2007 | ISBN: 0520247833, 0520261747 | 266 pages | PDF | 4,5 MB
A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook

A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook by Lior Lev Sercarz
English | June 13th, 2023 | ISBN: 0593235630 | 288 pages | True EPUB | 129.83 MB

An insightful exploration into the bounty of both familiar and new Middle Eastern ingredients plus 90 modern and traditional dishes in which to use them, from the author of Mastering Spice and The Spice Companion
A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook

A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook by Lior Lev Sercarz
English | June 13, 2023 | ISBN: 0593235630 | 288 pages | MOBI | 81 Mb

Maayan Sherman - Contrast (2024) [Official Digital Download]  Vinyl & HR

Posted by delpotro at Aug. 29, 2024
Maayan Sherman - Contrast (2024) [Official Digital Download]

Maayan Sherman - Contrast (2024)
FLAC (tracks) 24-bit/44,1 kHz | Front Cover | Time - 41:52 minutes | 483 MB
Contemporary Jazz | Label: Ubuntu Music, Official Digital Download

Ubuntu Music is delighted to announce the signing of Australian based Israeli sax player Maayan Sherman, for the release of Contrast, his upcoming album on Ubuntu Music.

The New Book of Middle Eastern Food  eBooks & eLearning

Posted by Jeembo at April 22, 2019
The New Book of Middle Eastern Food

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes by Claudia Roden
English | 2000 | ISBN: 0375405062 | 528 Pages | PDF | 13.3 MB

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa.