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 make Middle Eastern cuisine accessible to Americans, emphasizing its healthfulness, simplicity, and economy. The book is recognized as an early and authentic introduction of ethnic cuisine to the American public. The recipes are presented in English, with their original Middle Eastern names, and cover a wide range of dishes. Interior clean. Hinges cracked, but holding. Boards heavily rubbed with exterior spine missing. Red cloth covered boards. Good. Item #4597
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