A Baghdad Cookery Book

Author: Muḥammad ibn al-Ḥasan Ibn al-Karīm
Publisher: Prospect Books (UK)
ISBN: 9781903018422
Category : Cooking
Languages : en
Pages : 0

Book Description
"This special issue of Petits Propos Culinaires is wholly devoted to a new translation of the text called, for convenience' sake, A Baghdad Cookery Book, that is, The Book of Dishes (Kitab al-Tabikh) by Muhammad b. al-Hasan b. Muhammad b. al-Karim, the scribe of Baghdad, usually called Al Baghdadi. This thirteenth-century text was for a long while the only medieval Arab manuscript available in English thanks to the translation, in the 1930s, by A.J. Arberry which was subsequently re-published by Prospect Books in 2001 in Medieval Arab Cookery. In this new translation Charles Perry corrects many errors and misreadings that had crept into early transcriptions. Here we have spread before us, as if on a glorious sideboard, the immense wealth and ingenuity of cooking in the golden age of Arab civilisation. We can detect the influence of Persia, as well as echoes of the Bedouin life, and even the mark of the infidel Christian crusaders."--BOOK JACKET.

Medieval Arab Cookery

Author: Maxime Rodinson
Publisher:
ISBN:
Category :
Languages : en
Pages : 527

Book Description

Annals of the Caliphs' Kitchens

Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Publisher: BRILL
ISBN: 9004158677
Category : History
Languages : en
Pages : 920

Book Description
This English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.

Scents and Flavors

Author:
Publisher: NYU Press
ISBN: 1479800813
Category : Literary Collections
Languages : en
Pages : 242

Book Description
Delectable recipes from the medieval Middle East This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike. An English-only edition.

Medieval Cuisine of the Islamic World

Author: Lilia Zaouali
Publisher: Univ of California Press
ISBN: 0520261747
Category : Cooking
Languages : en
Pages : 248

Book Description
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

The Sultan's Feast

Author: Ibn Mubārak Shāh
Publisher: Saqi Books
ISBN: 0863561810
Category : Cooking
Languages : en
Pages : 241

Book Description
The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al-Warrāq compiled a culinary treatise titled al-Kitab al-Tabikh (The Book of Dishes) containing over 600 recipes. It would take another three and half centuries for cookery books to be produced in the European continent. Until then, gastronomic writing remained the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being written from Baghdad, Aleppo and Egypt in the East, to Muslim Spain, Morocco and Tunisia in the West. A total of nine complete cookery books have survived from this time, containing nearly three thousand recipes. First published in the fifteenth century, The Sultan's Feast by the Egyptian Ibn Mubārak Shāh features more than 330 recipes, from bread-making and savoury stews, to sweets, pickling and aromatics, as well as tips on a range of topics. This culinary treatise reveals the history of gastronomy in Arab culture. Available in English for the first time, this critical bilingual volume offers a unique insight into the world of medieval Arabic gastronomic writing.

Scheherazade's Feasts

Author: Habeeb Salloum
Publisher: University of Pennsylvania Press
ISBN: 081224477X
Category : Cooking
Languages : en
Pages : 233

Book Description
The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

Flavours of Babylon

Author: Linda Dangoor
Publisher:
ISBN: 9780956732514
Category : Cooking, Iraqi
Languages : en
Pages : 272

Book Description
A collection of Iraqi recipes, 'Flavours of Babylon' is an informative introduction to the country's cuisine.

Delights from the Garden of Eden

Author: Nawal Nasrallah
Publisher: Equinox Publishing
ISBN: 9781781794579
Category : Cooking, Iraqi
Languages : en
Pages : 0

Book Description
"This new Iraqi cookbook contains more than four hundred recipes covering all food categories. There is ample choice for both vegetarian and meat lovers, and many that will satisfy a sweet tooth. All recipes have been tested and are easy to follow. Introducing the recipes are thoroughly researched historical and cultural narratives that trace the development of the Iraqi cuisine from the times of the Sumerians, Babylonians and Assyrians, through the medieval era, and leading to its interaction with Mediterranean and world cuisines. Of particular interest are the book's numerous folkloric stories, anecdotes, songs, cultural explications of customs, and excerpts from narratives written by foreign visitors to the region."--Publisher's description

Soup For The Qan

Author: Paul D. Buell
Publisher: Routledge
ISBN: 1136172653
Category : Social Science
Languages : en
Pages : 713

Book Description
First published in 2000. In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.