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Best of delectable foods and dishes from al-Andalus and al-Maghrib
a cookbook by thirteenth-century Andalusi scholar Ibn Razīn al-Tujībī (1227-1293)
Non-fictie
Engels | 884 pagina's | Brill, Leiden | 2021
Gedrukt boek
Solmaz Esmailzadeh Roootin's Iranian kitchen
a culinary journey rooted in tradition
Non-fictie
Engels | 263 pagina's | B+L, [Haarlem] | 2021
Gedrukt boek