Scheherazade's Feasts: Foods of the Medieval Arab World

Front Cover
University of Pennsylvania Press, Jun 14, 2013 - Cooking - 256 pages

The author of the thirteenth-century Arabic cookbook Kitāb al-?abīkh 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 luxury, 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 beverages, foods, and sweets 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 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, or 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.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Spiced Lamb with Honeyed Apricots Misbmiso Ydbis
80
Hearty Stuffed Tripe with Lamb Chickpeas and Rice Sukbtflr
89
Stuffed Dumplings in Yogurt Sbusbbarak
95
16
116
VEGETARIAN
125
Desserts
133
Beverages
173
Sample Menus For Special Occasions
181
Regal Recipes For StuFFed Meats
189
Tools and Ingredients
197
Notes
203
Index
211
Acknowledgments
217
Copyright

Other editions - View all

Common terms and phrases

About the author (2013)

Habeeb Salloum is author of many books, including Classic Vegetarian Cooking from the Middle East and North Africa and The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Muna Salloum and Leila Salloum Elias are coauthors of The Sweets of Araby: Enchanting Recipes from the Tales of the 1001 Arabian Nights.

Bibliographic information