LEADER 00000cam  22005778i 4500 
001    on1080209722 
003    OCoLC 
005    20210119030322.4 
006    m     o  d         
007    cr un||||||||| 
008    180413s2018    bcc     o     000 0 eng   
015    20189019506|2can 
016    (AMICUS)000045292708 
019    1153659704 
020    9781551527437|q(electronic book) 
035    (OCoLC)1080209722|z(OCoLC)1153659704 
040    NLC|beng|erda|cNLC|dOCLCO|dOCLCF|dYDX|dRECBK|dTOH|dN$T 
043    a-sy--- 
049    GTKE 
050  4 TX725.S9|bS255 2018 
055  0 TX725 S9|bS25 2018 
082 04 641.595691|223 
084    cci1icc|2lacc 
084    coll13|2lacc 
100 1  Salloum, Habeeb|eauthor. 
245 14 The scent of pomegranates and rose water :|breviving the 
       beautiful food traditions of Syria /|cHabeeb Salloum, 
       Leila Salloum Elias, Muna Salloum. 
263    1810 
264  1 Vancouver, British Columbia :|bArsenal Pulp Press,|c2018. 
300    1 online resource 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    data file|2rda 
520    "The traditions of Syrian cooking go back hundreds of 
       years, and is notable for its sensory components, in which
       aroma and texture are as important as taste and nutrition.
       Over the centuries, the unique dishes of Greater Syria 
       (bilaad al-shaam) were preserved by those who cooked them.
       For cooks in imperial households, family homes, or on 
       simple peasant farms, recipes were handed down from 
       generation to generation. Despite centuries of occupation,
       unrest, economic hardships, and political strife, the 
       people of Greater Syria continued to cook their burghul, 
       lentil, chickpeas, kishk, and yogurt dishes as if life 
       around them never changed. Syrian-born Habeeb Salloum and 
       his daughters Leila Salloum Elias and Muna Salloum have 
       researched and explored the far reaches of Syrian cuisine 
       for many years (and in Habeeb's case, decades). Their 
       resulting cookbook, Pomegranate and Rose Water, provides a
       succinct window into the dining tables of eighteenth and 
       nineteenth-century Syria, featuring many delectable, heart
       -healthy recipes that have never before been published in 
       English. The book also provides a poignant window into 
       Syrian culture and everyday life then and now-bound 
       together by ageless and truly beautiful food traditions. 
       Includes 144 recipes; full-color throughout."--|cProvided 
       by publisher. 
650  0 Cooking, Syrian. 
650  0 Cooking, Syrian|xHistory. 
650  0 Cooking|zSyria|xHistory. 
650  7 COOKING / Regional & Ethnic / International.|2bisacsh 
650  7 Cooking.|2fast|0(OCoLC)fst01754966 
650  7 Cooking, Syrian.|2fast|0(OCoLC)fst01753461 
651  7 Syria.|2fast|0(OCoLC)fst01208757 
655  7 Cookbooks.|2fast|0(OCoLC)fst01752725 
655  7 History.|2fast|0(OCoLC)fst01411628 
655  7 Cookbooks.|2lcgft 
700 1  Elias, Leila Salloum,|eauthor. 
700 1  Salloum, Muna,|eauthor. 
776 08 |iPrint version:Salloum, Habeeb, 1924-, author.|tScent of 
       pomegranates and rose water.:|dVancouver, British Columbia
       : Arsenal Pulp Press, 2018.|w(CaOONL)20189019492 
914    on1080209722 
994    92|bGTK