| Author | : | Ali Haydar |
| Category | : | Cuisine |
| Language | : | Ottoman Script |
| Release Year | : | 1926 |
| Publisher | : | Teşebbüs Matbaası |
| Place of Publication | : | İstanbul |
| Skin | : | Cloth Bound |
| Kind | : | Book |
| Page and Dimensions | : | 206, 3 p., new binding, 15 x 22 cm |
| Book Code | : | BZY02783 |
| Book Status | : | Second Hand |
This book explains how the art of Rakı (Arak) production and storage conditions will be applied within the borders of Turkish Republic, in a way everyone can understand. The author of the book, Ali Haydar, assumed the role of Düyun-i Umumiye (the institution that controlled the internal and external debts of the Ottoman Empire between 1881-1939), Müzkirat-i Fenn (alcoholic drinks)
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