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Best of delectable foods and dishes from al-Andalus and al-Maghrib (Islamic history and civilization. Studies and texts ; volume 186)

Paper図書

a cookbook by thirteenth-century Andalusi scholar Ibn Razīn al-Tujībī (1227-1293), English translation with introduction and glossary by Nawal Nasrallah.Brill[2021]<EF27-P85>

National Diet LibraryOther Libraries in Japan

Title HeadingFann al-ṭabkh fī al-Andalus wa-al-Maghrib. English

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