Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

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Univ of California Press, Sep 14, 2009 - Cooking - 224 pages
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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.
 

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User Review  - MarthaJeanne - LibraryThing

Having a certain amount of experience with the frustrations of working with medieval recipes, I was not surprised that these are more of an elusive glimpse than a true view of Medieval Islamic Cuisine ... Read full review

Contents

Materials Techniques and Terminology49
49
SweetandSour Dishes76
76
Roasts Meatballs and Sausages86
86
Meat Poultry and Vegetable Stews92
92
Cheese and Other Dairy Dishes106
106
Couscous121
121
Cheeses Fermented Condiments and Wine
138
Meat and Poultry147
147
Notes
185
Glossary195
195
Index of Recipes201
201
General Index207
207
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About the author (2009)

Lilia Zaouali was born in Tunisia and earned a Ph.D. in Arabic and Islamic Studies at the University Sorbonne-Paris. She has taught at the University of Jussieu Paris-7 and the Sarah Lawrence American Academy. The author of numerous essays and scientific articles, Zaouali is a contributor to SLOW, among other journals.

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