Lebanese CuisineBook - 1995
Author Anissa Helou describes the way in which Lebanese food is prepared and presented, defines the spices and ingredients that lend it its unique flavors, and presents clear, detailed instructions for the traditional dishes of her native land.
Publisher: New York : St. Martin's Press, 1995.
Edition: 1st U.S. ed.
Branch Call Number: 641.595692 Helou
Characteristics: 256 p. :,col. ill. ;,24 cm.