Tunisia: Mediterranean Cuisine Tapa dura - 2006

Hardback. Very Good.

Used - Very Good. Ships from the UK. Used book that is in excellent condition. May show signs of wear or have minor defects.

Konemann, 2006. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Konemann, 2006. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

UsedGood. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.

Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

Konemann, 2006. Book. Very Good. Hardcover. Light edge wear to the jacket, otherwise a clean, tight copy..

Konemann, Tunisia , 2006. Hardcover. Very Good/Very Good. Size: 10"-12" Tall. Quantity Available: 1. Category: Cooking, Wine & Dining; ISBN: 3833123443. ISBN/EAN: 9783833123443. Pictures of this item not already displayed here available upon request. Inventory No: 36615. . 9783833123443

Königswinter, Germany: Konemann Verlag , 2006 Konemann Verlag, Königswinter, Germany. 2006. Hardcover. First Printing by Line Number. Book is tight, square, and unmarked. Book Condition: As New. DJ: As New. Green boards and spine with bright gilt lettering on the spine. 191 pp 4to. This book is a culinary tour of Tunisia with its tagines salads, meats, vegetarian creations, squid salad, couscous paella, and mouth-watering date balls. Twelve master chefs present their favorite recipes in this book, accompanied by interesting background information on the traditions and peculiarities of their native cuisine, describing what ingredients and spices are most widely used, and how they are combined to add their in comparable aromas to these dishes. The step-by-step guides to these dishes can be followed by amateur chefs at home. A clean pristine copy.