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Scents and flavors : a Syrian cookbook

Author: Charles Perry; Michael Cooperson; Shawkat M Toorawa
Publisher: New York : New York University Press, 2017.
Series: Library of Arabic literature.
Edition/Format:   Print book : State or province government publication : EnglishView all editions and formats
Summary:

Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib.

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Genre/Form: Cookbooks
Early works
Early works to 1800
Material Type: Government publication, State or province government publication
Document Type: Book
All Authors / Contributors: Charles Perry; Michael Cooperson; Shawkat M Toorawa
ISBN: 9781479856282 1479856282
OCLC Number: 961159809
Language Note: Parallel text in Arabic and English.
Notes: "Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib"--Title page verso.
"Reviewed by David Waines"--Dust jacket.
Description: xliii, 326 pages ; 24 cm
Contents: Machine generated contents note: Section on 'anbarina with musk --
A second variety, better than the first, and with a more pungent aroma --
A different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors --
Agarwood --
Elevated agarwood --
A better elevated agarwood preparation --
An incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather --
Nadd incense tablets of the kind made for Ibn al-Aghlab --
Nadd incense tablets of the kind made for caliphs --
A good Yemeni winter incense for use on all furs except squirrel --
A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms --
Nadd incense wicks --
A recipe for incense cakes --
Another kind of incense cake --
Barmakiyyah incense --
Another Barmakiyyah incense recipe --
Nadd compounded for incense --
Section on powders --
A warming powder --
A cooling powder --
Cyperus powder --
Citron powder --
Rose powder --
An aromatic powder --
An incomparable antiperspirant --
Section on fragrant oils --
Smoked oil, known as stink oil-good for cold winds, bloating, phlegmatic swellings, catarrh, and swellings in the fingers, and cuts rancid odor, and known only to a few --
An oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain --
Recipe for extracting ben oil, which few do well --
As for ben oil cooked with spices --
Another recipe for spiced ben oil --
Yemeni subiyyah --
A variation --
Yemeni shishsh --
Another preparation --
Reconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite --
Sugar and lemon drink --
Marinated sweet-kerneled apricot drink --
Sweet-kerneled apricot snacks --
Prepared pomegranate seeds --
Sour orange drink --
A cure for nausea --
Citron drink --
Spiced oxymel --
Quinces cooked with sugar --
Sour grape juice --
Sour grape juice of the sun --
Lemon juice-for drinking --
Sour orange juice-a rarity, of which most people have never heard --
Recipe for softening sour oranges --
Sumac juice --
White vinegar --
Another white vinegar recipe --
The first --
Red tail fat --
Green tail fat --
Roast chicken --
Second recipe --
Third recipe --
Fourth recipe --
Fifth recipe --
Section on bread-crumb stuffing, of which there are several varieties --
First variety --
Second variety --
Third variety --
Fourth variety --
Fifth variety --
Sixth variety --
A similar variation --
Another similar variation --
Another similar variation --
Seventh variety --
Judhabat tabbalah --
Chicken meatballs --
Section on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations --
The first type --
The second type --
The third type-stuffed with an egg cake --
The fourth type --
Section on masus --
A variation with lemon juice --
A variation, with sour grape juice --
Chicken with a plain pistachio stuffing --
A variation called Egyptian mu'arraq --
Mukardanah --
Keundiyyah --
Lemon chicken --
A variation --
A similar variation --
Another variation --
Another variation --
Recipe for chicken with pomegranate juice --
A variation --
Another variation --
Another variation --
Recipe for chicken kuzbariyyah --
A better variation --
Recipe with tamarind --
Recipe with barberries --
Recipe with rhubarb --
A variation --
Another variation --
Recipe with quince --
A variation --
Another variation --
Another variation --
Zirabaj --
A variation --
Another version --
Sub-section on sumac essence --
Variation --
Chicken with parsley sauce --
Sour orange chicken --
Chicken kashkat --
Another sour-orange chicken --
Camphor-white meatballs --
Section on sweet chicken dishes --
Pistachio chicken --
Hazelnut chicken --
Almond chicken --
Poppy-seed chicken --
The Queen of Nubia --
Lubabiyyah --
Rose-jam chicken --
Candied chicken on croutons --
A variation --
Khawkhiyyah --
Jurjan chicken --
Chicken with Syrian mulberries --
Village-style chicken with sour cherries --
Chicken with cornelian cherries --
Chicken rice --
Sub-section on how to make chicken fat --
Recipe for chicken canapes, known as Egyptian canapes --
Sanbusak, for which there are four recipes --
First recipe --
Second recipe --
Third recipe --
Fourth recipe --
Section on Egyptian kebabs --
A variation --
A delicious variation, the best there is --
Another variation --
Another variation --
Another variation --
Another variation --
Another variety: Frankish roast --
Another variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy --
Another variation --
Another variation --
A variation which is a Bedouin specialty --
Another variety, the Monk's Roast --
Faux marrow --
Bread-crumb stuffing for roast meat --
Second variety, with sumac --
Third variety, sweet --
Section on mulukhiyyah, of which there are four types --
Second type of mulukhiyyah --
Third type, dry mulukhiyyah --
Another type --
Section on eggplant dishes, of which there are eight types --
The first type is buraniyyah --
Second type --
A buraniyyah variation --
Fourth type, kibritiyyah --
Fifth type --
Sixth type, stuffed eggplant --
Seventh type, madfunah --
Eighth type --
Section on the ridged-cucumber dish, of which there are four varieties --
The first recipe --
Second recipe --
Third recipe --
Fourth recipe --
Fifth recipe --
Section on taro dishes, for which there are five recipes --
The first recipe is mutawakkiliyyah --
Second recipe, sitt al-shuna' --
Third recipe --
Fourth recipe --
Fifth recipe --
Section on cauliflower, for which there are three recipes --
The first recipe --
Second recipe --
Third recipe --
Section on spinach: four recipes --
The first recipe --
Second recipe --
Third recipe --
Fourth recipe --
Rabi'iyyah, a well-known dish --
Coriander stew, of which there are two types --
The first type --
Second type --
Section on the garlic dish, of which there are two types --
The first type --
The second type, which is the best there is --
Section on rhubarb, for which there are two recipes --
Section on narjisiyyah, of which there are three varieties --
The first variety --
Second variety --
Third variety --
Recipe for dinariyyah --
First recipe --
Second recipe --
Third recipe --
Section on onion dishes, for which there are three recipes --
The first is an onion dish which is better than many others- better even than sweetmeat --
Second recipe --
Third recipe --
Section on cabbage dishes, for which there are two recipes --
The first recipe --
Second recipe --
Section on sour-grape dishes, for which there are five recipes --
The first recipe --
Second recipe --
Third recipe --
Fourth recipe, a faux sour-grape dish --
Fifth recipe, called The Beginning and the End --
Section on turnip dishes, of which there are three types --
The first type --
Second type --
Third type --
Section on green almonds, for which there are two recipes --
The first recipe --
The second recipe --
Section on sumac, for which there are five recipes --
The first recipe --
The second recipe --
The third recipe, madfunah --
The fourth recipe, fakhitiyyah --
The fifth recipe --
The sixth recipe --
Section on cowpeas, for which there are two recipes --
The first recipe --
The second recipe --
Crocus bulbs --
Section on rice dishes-nine recipes --
The first dish is muhallabiyyah --
Second dish, white rice bardawili --
Third dish, rukhamiyyah --
Fourth dish, rice pilaf --
Fifth variation, yellow pilaf --
Sixth dish, white-grain yellow-grain pilaf --
Seventh dish, rice with cornelian cherries --
Eighth dish, fa'iziyyah --
Ninth dish, servants' kashkiyyah --
Tenth dish-making khatuni rice, which is wonderful --
Section on al-qamhiyyah (whole-wheat dish), of which there are two types --
The first type --
The second type --
Kashk (crushed-wheat dish), of which there are two types --
The first type --
Second type --
Section on vinegar dishes, for which there are several types --
The first type is hubayshiyyah --
Second type, zirabaj, of which there are two varieties --
The first variety --
The second variety --
Third type, thickened vinegar dish, of which there are two varieties --
The first variety --
The second variety --
Fourth type, masus, made like chicken masus --
Fifth type, sweetened sikbaj --
Two variations on sour-orange stew --
The first recipe --
The second recipe --
Section on lemon-juice stew, of which there are three main recipes --
The first, done two ways --
Fuqqa'iyyah --
The other way --
The second variation, the safflower dish, of which there are two kinds --
The first kind --
The second kind --
The third variation --
Section on quince stew, of which there are two types --
The first type --
The second type --
Section on apple dishes --
The first recipe --
The second recipe --
The third recipe --
The fourth recipe --
Section on fresh fennel stew, two types --
The first type --
Second type --
Section on lentil dishes, for which there are four recipes --
The first recipe --
Second recipe --
Third recipe --
Fourth recipe, called mujaddarah --
Section on noodles --
Section on tabbitlah --
Section on couscous, of which there are two types --
The first is "barleycorn" pasta --
The second type is North African couscous --
Ma'shisqah --
Bad'iyyah, a North African dish --
Section on apricots, two recipes --
The first recipe --
Second recipe, dried apricots Note continued: Section on bananas, for which there are three recipes --
The first recipe --
Second recipe --
Third recipe --
The first kind is sanbusak --
The second kind, which is even better than 'ajamiyyah --
The third kind, taratir al-Turkuman --
The fourth kind, al-makshufah --
The fifth kind, ma'muniyyah, for which there are three recipes --
The first recipe --
The second recipe, better than the first --
The third recipe, which is better than the second --
The sixth kind, pistachio porridge, for which there are three recipes --
The first recipe --
The second recipe, himmasiyyah --
The third recipe, fistiqiyyah without chicken --
The seventh kind, made with dates --
The eighth kind, al-maris --
The ninth kind, al-makhnuqah --
The tenth kind, nasiriyyah, which used to be made in the house of al-Malik al-Nasr, the governor of Aleppo, may God shower mercy upon him --
A similar variation --
The eleventh kind --
The twelfth kind, al-kahin --
A variation --
The thirteenth kind, horsehide, also known as starch slurry --
The fourteenth kind, kunafah mamluhah --
Another version --
Another version --
Another variety --
Another variety, known as akhmimiyyah --
The fifteenth kind, crepes, of which there are several types --
The first type --
The second type --
The third type, fried crepes --
The fourth type, jamaliyyah crepes --
A type called abu lash --
A type called Eat and Give Thanks, also called qarni yaruq --
Another type --
The sixteenth kind, made to look like mulberries --
The seventeenth kind, fata'ir --
The eighteenth kind, Basra-style basisah --
The nineteenth kind, kashk sweetmeat --
The twentieth kind, a good sweetmeat known as makkiyyah --
Another variety --
Supplement on sweets-not part of the original book --
Bread judhab --
Crepe judhab --
Banana judhab --
Melon judhab --
Crepe bread --
Poppy-seed judhab --
Almond pudding --
Date juadhab --
Samidhiyyah --
Marzipan --
Gourd pudding --
Al-mukhannaqah --
Al-rawandi --
Lettuce pudding --
Maidens' Cheeks --
Asyirstiyyah --
Natif --
Purslane-seed sweetmeat --
Shayzariyyah --
Taffy --
Halwa tamriyyah --
A delicious rose halwa' --
Sabunyyah --
A fine sweetmeat --
Marzipan --
For the moist version --
Zaynab's Fingers --
Faludhaj --
Dry faludhaj --
Mukaffan --
A better version of mukaffan --
Mushabbak --
Qahiriyyah --
Persian sweet --
Fish and cakes --
Stuffed fritters --
Pistachio porridge --
Frosted cookies --
Stuffed crepes --
The honeycomb --
Aqras mukarrarah, triple-dipped cookies --
Aqras mukallalah, deep-fried sweetmeat --
Aqras sadhijah, plain cakes --
Luqam al-qadii, the Judge's Morsel --
Al-dinnaf --
Mosul kata --
Excellent qahiriyyah --
Urnin --
Honeyed dates --
How to make soft-ripe dates out of season --
Another good variation --
Stuffed dates --
Fried pastry sheets --
Basisah --
Qawut --
Khushkananaj and basandud --
Baked goods --
First, ka'k, which are of several varieties --
The first variety --
Second variety, called mufakhkhar, which is delicate and crisp and melts in the mouth --
Third variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder --
The second kind, clay-oven bread, which is of two varieties --
The first variety --
The second variety is another clay-oven bread, made with dried cheese --
The third kind, brick-oven bread risen under a blanket --
The fourth kind, a bread which the Franks and Armenians call iflaghun --
Another variety --
Another variety --
Another kind of bread, sugared rusks --
Regular ka'k and khushkandnaj --
Section on puddings, of which there are two varieties --
The first variety --
The second variety --
Section on rice pudding --
Nidat al-khulafa' --
The first type is turnip pickles --
The first kind lasts up to a month --
The second kind is ready to eat in a few days --
The third kind is sweetened white turnip pickles --
The fourth kind is Greek turnip pickles --
The fifth kind is yellow turnip pickles --
The sixth kind is sweet-sour turnip pickles, also called al-muqirrah --
The seventh kind is Persian-turnip pickle --
Another version of Persian turnips --
A third version of Persian turnips --
A fourth version --
The eighth kind is white turnips pickled with sourdough --
Another kind is turnip pickled with reconstituted pomegranate juice --
The second type is eggplant pickles, of which there are several kinds --
The first is stuffed eggplant, of which there are several kinds --
The first kind --
One version --
A second version --
A second recipe --
A third recipe --
The third type is salted lemons --
First variation --
Second variation --
Third variation --
Preserving lemons --
The fourth type is quince pickles, of which there are two kinds --
The first kind --
The second kind --
[Salted marakibi lemons] --
The fifth type is olive pickles, of which there are several kinds --
The first kind --
The second kind is green-olive paste --
The third variation, limed olives --
The sixth type is caper pickles, of which there are several kinds --
The first kind is capers in vinegar --
The second kind is capers with sumac --
The third kind is capers with yogurt --
The fourth kind is Mosul-style capers --
One of the variations on this caper recipe uses thyme --
Peppergrass --
The seventh type is bottle-gourd pickles, of which there are two kinds --
The first kind --
The second kind is made exactly the same way --
The eighth type is raisin pickles, of which there are several kinds --
The first kind --
The second kind --
The third kind is early-season raisin pickles --
The ninth type is cucumber pickles, of which there are several kinds --
The first kind --
The second kind is made the same way --
The third kind, which is full of flavor and appealing --
The tenth type, grape pickles, of which there are two variations --
First variation --
The second variation, using local white grapes --
The eleventh type is pickled green walnuts --
The twelfth type is pickled onions, of which there are three variations --
The first variation --
The second variation, which does not keep long --
A third variation --
The thirteenth type, pickled celery --
The fourteenth type, pickled cauliflower --
The fifteenth type is pickled marakibi pomelo, known as sankal mankal --
The sixteenth type is pickled roses --
The seventeenth type is mock fish paste, known as village fish paste --
The eighteenth type, pickled wild pears, flavored with many ingredients --
The nineteenth type is pickled carrots --
The twentieth type is pickled fresh fennel, for which there are two variations --
The first variation --
The second variation --
The twenty-first type is seasoned salt fish, of which there are several kinds --
The first kind --
The second kind --
The third kind --
The twenty-second type is seasoned salted birds, of which there are two variations --
The first variation --
The second variation --
The twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds --
The first kind --
The second kind --
The twenty-fourth type is Baghdadi kamakh rijal --
The twenty-fifth type is sals, of which there are several kinds --
The first kind --
The second kind, black sals --
The third kind, white sals --
The fourth kind, reddish brown sals --
The fifth kind, violet sals --
The sixth kind, green sals --
The seventh kind, of changed color --
The eighth kind --
The ninth kind, made with sour grape juice --
The tenth kind --
The eleventh kind, an excellent sals --
The twenty-sixth type is ridged-cucumber dishes, of which there are several kinds --
The first kind --
The second kind --
The third kind --
The twenty-seventh type is cowpea dishes, of which there are several kinds --
The first kind is plain cowpeas --
The second kind --
The third kind --
The fourth kind --
The fifth kind --
The sixth kind --
The twenty-seventh type is eggplant dishes, of which there are several kinds --
The first kind --
The second kind --
The third kind --
The fourth kind is village eggplant --
The fifth kind-better than the first --
The sixth kind --
The twenty-eighth type is bottle-gourd dishes, of which there are several variations --
The first variation --
The second variation --
The third variation --
The fourth variation --
The twenty-ninth type is turnip dishes, of which there are two variations --
The first --
The second variation --
The thirtieth type is fresh fennel dishes, of which there are two variations --
The first --
The second variation --
The thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah --
The first --
The second variation --
The third variation --
The thirty-second type is chard dishes, of which there are several kinds --
The first --
The second kind --
The third kind --
The fourth kind --
The thirty-third type is cauliflower dishes, of which there are several kinds --
The first kind --
The second kind --
The third kind --
The fourth kind --
The fifth kind --
The sixth kind --
The thirty-fourth type is fava-bean dishes, of which there are several kinds --
The first --
The second kind --
The third variation --
The thirty-fifth type is a lettuce dish --
The thirty-sixth type is carrot dishes, of which there are two kinds --
The first --
The second kind --
The thirty-seventh type is asparagus dishes, of which there are two kinds --
The first --
The second kind --
The third kind --
The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds --
The first, fried hard-boiled eggs --
The second kind Note continued: The third kind, without meat --
The fourth kind is egg cake with fresh fava beans or fresh chickpeas --
The fifth kind, sour egg cake --
The sixth kind is egg cake in glass bottles --
The thirty-ninth kind is fresh chickpea kisa' --
Perfumed hand-washing powder, seven types in all --
The first is Persian 'asafiri hand-washing powder --
The second type is also a Hammudi powder --
The third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy --
The fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom --
The fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo --
The sixth kind is a preparation of Ibn al-'Abbas --
The seventh kind is a preparation of Ibn al-'Abbas --
Section on making perfumed soap --
Yellow perfumed soaps --
The first has three variations --
The first variation is fresh red roses which have been watered by rainfall alone --
The second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim --
The third variation --
The fourth variation is blue rose water --
The fifth variation is distillation of red rose water --
The sixth variation is red rose water --
The seventh variation is yellow --
The eighth variation is distillation of dry roses --
The ninth variation is a rose water from dry roses --
Section on distilling saffron water, of which there are two variations --
The first is reportedly a marvelous perfume --
The second variation is from Ibn Masawayh --
Distillation of musk with rose water --
Recipe for camphor water --
Recipe for distilling agarwood --
Recipe for distilling sandalwood --
Recipe for distilled spikenard water --
Recipe for plain carnation water, of which there are several varieties --
The first --
The second variety --
The third variety --
Recipe for Ceylon cinnamon water --
Recipe for nammam water --
Recipe for sweet marjoram water --
Recipe for citron-peel water --
Mandrake water --
Recipe for myrtle extract --
Recipe for orange-blossom extract --
Recipe of palm-spathe extract --
Recipe of white-dog rose water, which is better than rose water --
Recipe for basil-and-cucumber water --
Recipe for little-leaf linden water --
White Egyptian jasmine water --
Section on means for sweetening the breath --
The first --
Another variety --
The third kind is used in several types of perfume.
Series Title: Library of Arabic literature.
Other Titles: Kitab al-wusla ila al-habib.
Kitab al-wusla ila al-habib.
Responsibility: edited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa.

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"An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and Read more...

 
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    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/961159809> ; # Scents and flavors : a Syrian cookbook
    schema:name "Library of Arabic literature." ;
    schema:name "Library of Arabic literature" ;
    .

<http://worldcat.org/isbn/9781479856282>
    a schema:ProductModel ;
    schema:isbn "1479856282" ;
    schema:isbn "9781479856282" ;
    .


Content-negotiable representations

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