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    The Arab-Israeli Cookbook: The Recipes (Paperback) By (author) Robin Soans, By (author) Claudia Roden, Edited by Cheryl Robson

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    DescriptionThis book contains recipes which are accompanied by photos of the real people whom the author interviewed and extracts from their personal testimonies. These testimonies were woven together into a verbatim play that has been performed globally and is published separately.

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  • Full bibliographic data for The Arab-Israeli Cookbook

    The Arab-Israeli Cookbook
    The Recipes
    Authors and contributors
    By (author) Robin Soans, By (author) Claudia Roden, Edited by Cheryl Robson
    Physical properties
    Format: Paperback
    Number of pages: 96
    Width: 202 mm
    Height: 258 mm
    Thickness: 10 mm
    Weight: 358 g
    ISBN 13: 9780951587751
    ISBN 10: 0951587757

    Warengruppen-Systematik des deutschen Buchhandels: 21500
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FB
    DC22: 822.92
    BIC subject category V2: WBN
    Ingram Subject Code: PY
    BISAC Merchandising Theme: ET120
    Ingram Theme: ETHN/JUDAIC
    BISAC V2.8: HIS022000
    LC classification: TX725.M628
    LC subject heading:
    BISAC V2.8: CKB000000, DRA003000
    BIC subject category V2: 1FB
    DC22: 641.595694
    LC subject heading: ,
    Thema V1.0: WBN
    Thema geographical qualifier V1.0: 1FB
    Illustrations note
    Colour photographs
    Aurora Metro Publications
    Imprint name
    Aurora Metro Publications
    Publication date
    01 September 2005
    Publication City/Country
    Author Information
    Robin Soans is one of the UK's leading writers of verbatim theatre. it was while researching a play that he collected the material for the cookery book. Claudia Roden is a food writer and an expert in Middle Eastern cuisine.
    Review quote
    'After so many news headlines, you suddenly spend time with ordinary locals, appreciate their everyday lives and the subtler shading in this complex, multicultural society, as well as learn fascinating facts about their culinary traditions and economic difficulties...' THE INDEPENDENT