Annals of the Caliphs' Kitchens: Ibn Sayy?r Al-Warr?q's Tenth-Century Baghdadi Cookbook
Written nearly a thousand years ago, al-Warraq's cookbook is the most comprehensive work of its kind. This traditional cookbook with more than 600 recipes from the luxurious cuisine of medieval Islam is also a rare guide to the contemporary culinary culture. Its numerous anecdotes and poems unfold the role of food in the politics of Islam's golden era. Introducing this elegant translation is a thorough survey of the period and its food culture. An extensive Glossary, in Arabic and English, of medieval ingredients and dishes, and an Appendix of historical figures provide the necessary reference tools for this work. Making this key resource available in English for the first time to scholars and the general reader fills a gap in the cultural history of medieval Islam. Over 30 color illustrations.
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Abå Abbasid Caliph al-‘Arab al-Warr§q almonds åqiyya Arabic aromatic asafetida baked beans bile black pepper boil bowl bread broth called caraway cassia chicken chickpeas chopped cilantro cold cookbook cooked coriander cumin digest dirhams dish dough dried drink duhn eggplant eggs fava beans fish fresh fried frying galangal Glossary grams grapes ground H§rån al-Raê9Êd heat herbs honey http://www.alwaraq.net humors Ibn al-Bayã§r Ibn al—Baytar Ibn SÊn Ibn Sina ingredients Istanbul Istanbul MS fol juice ladle Let the pot liquid fermented sauce meat medicinal medieval milk mixture murrÊ liquid fermented mustard Nabatean olive oil zayt onion Persian pieces pomegranate pound properties pudding raãl roasted rose water saffron salt Section serve sesame oil skin slices small amount sour spices spikenard sprinkle stew stir stomach sugar sweet syrup Take tannår taste thin variety vegetables vinegar walnut wash wine yellow bile yogurt