Taste of Malta (Claudia M. Caruana)

Hippocrene Books, New York, 1998. Hardcover with dust jacket. 

"The culinary tradition of Malta, a tiny island in the central Mediterranean, reflects Sicilian, North African and Turkish influences as well. Maltese cuisine is a celebration of the fruits, vegetables, herbs and spices from the island - among them fava beans, peas, cauliflower, kohlrabi, tomatoes, potatoes, peppers, eggplant, onions, garlic, olives, figs, prickly pears, almonds and wild mint, thyme, dill and capers."

Dust jacket creased with closed tear at lower front right corner. Spine faded from sun exposure. Binding tight and interior pages bright and clean.