Item #18287 Rayess' Art of Lebanese Cooking. George N. Rayess.
Rayess' Art of Lebanese Cooking
Rayess' Art of Lebanese Cooking
Rayess' Art of Lebanese Cooking
Rayess' Art of Lebanese Cooking
Rayess' Art of Lebanese Cooking
Rayess' Art of Lebanese Cooking

Rayess' Art of Lebanese Cooking

Beirut: Librairie Du Liban, 1966. Translated from the Arabic by Najla Showker. First English edition.

The bindings are tight and square. Text clean, light even toning. Minimal shelf handling wear. 9.25 inches tall; 244 pages with suggested menus and an index. 8 pages with 16 color illustrations of dishes. No Dust Jacket.



Very Good / No Dust Jacket. Item #18287

George Rayes was one of Lebanon's greatest chefs, between 1960 and 1980 famous for his lebanese cooking skills as well as for his ability to cook delicious french and italian dishes at the first class restaurant of the 5 star Hotel Bristol in Beirut where he "reigned".

His lebanese recepies include the popular kebbeh, samki harra as well as a variety of appetizing hot and cold "mezzes" or hors d'oeuvre as well as mouth watering sweets for which Lebanon is renowned and which have earned lebanese cuisine the title of being undoubtedly the tastiest in the Middle East with its mediterranean aromas and flavours and yet without being too spicy!

Price: $45.00

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