(Middle Eastern) Marie Karam Khayat & Margaret Clark Keatinge. Food from the Arab World service the role of yeasts and

the role of yeasts and bacteria in winemaking

all beautifully photographed

and dishes like wok-fried poke

a cuisine that celebrates whole grains

(Middle Eastern) Marie Karam Khayat & Margaret Clark Keatinge. Food from the Arab World service the role of yeasts andIllus. 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)