Middle Eastern Cooking

This hardcover edition of "Middle Eastern Cooking" is in very good condition. The binding is intact, and the pages are clean with no inscriptions or markings. The cover is well-preserved, showcasing vibrant imagery typical of the series. There is no dust jacket visible, but the book itself shows minimal wear, indicating careful use over the years.

"Middle Eastern Cooking" by Harry G. Nickles and the Editors of TIME-LIFE BOOKS, published by TIME-LIFE BOOKS in New York, 1973, is a revised edition that offers a comprehensive look into the rich culinary traditions of the Middle East. This volume is part of the renowned "Foods of the World" series, known for its detailed exploration of global cuisines. The book is photographed by David Lees and Richard Jeffery, adding a visual depth to the text. Nickles, a former senior staff editor, brings his expertise in Greek and Byzantine studies to this culinary journey. This revised edition is a valuable resource for both amateur cooks and culinary historians, providing authentic recipes and cultural insights. The book's subject matter delves into the diverse and flavorful world of Middle Eastern cuisine, making it a significant addition to any culinary library. The physical condition of this copy is very good, with no visible signs of wear or library markings.