THE ORIENTAL COOK BOOK; Wholesome, Dainty and Economical Dishes of The Orient, Especially Adapted to American Tastes and Methods of Preparation
New York: Sully & Kleinteich, 1913. First Edition. Hardcover. 349 pages. 19 x 13 cm. In 1913, "Oriental" referred to the Middle East - spanning the Balkans, Persia, Arabia, Egypt, and the Caucasus. The author was from Constantinople, now Istanbul, before emigrating to the United States. Keoleian's goal was to..... More