Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293) PDF full book. Access full book title Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293) by Nawal Nasrallah. Download full books in PDF and EPUB format.
Author: Nawal Nasrallah
Publisher: BRILL
ISBN: 9004469486
Category : History
Languages : en
Pages : 914
Get Book Here
Book Description
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.
Author: Nawal Nasrallah
Publisher: BRILL
ISBN: 9004469486
Category : History
Languages : en
Pages : 914
Get Book Here
Book Description
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.
Author: Ibn Razīn al-Tujībī
Publisher:
ISBN: 9789004469471
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.
Author: Francisco Martínez Montiño
Publisher: University of Toronto Press
ISBN: 1487549385
Category : Cooking
Languages : en
Pages : 678
Get Book Here
Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Author: Nawal Nasrallah
Publisher: Equinox Publishing
ISBN: 9781781794579
Category : Cooking, Iraqi
Languages : en
Pages : 0
Get Book Here
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
Author:
Publisher: BRILL
ISBN: 900434991X
Category : History
Languages : en
Pages : 724
Get Book Here
Book Description
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.
Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Publisher: BRILL
ISBN: 9004158677
Category : History
Languages : en
Pages : 920
Get Book Here
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.
Author:
Publisher: NYU Press
ISBN: 1479800813
Category : Literary Collections
Languages : en
Pages : 242
Get Book Here
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.
Author: Candida Martinelli
Publisher:
ISBN: 9781478123248
Category :
Languages : en
Pages : 210
Get Book Here
Book Description
The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. The English text of the book is a translation by Charles Perry, working from the original Arabic, a printed copy of the Arabic and its translation into Spanish, and assisted by an English translation by various persons translating collaboratively the text from Spanish to English. I have altered the English translation by: - editing the translated text, - reorganizing the recipes logically into cookbook chapters, - adding extra text and explanatory text in brackets, - repeating some recipes in more than one section for ease of use - incorporating many of the translator(s) and editor(s) notes into the text, and - adding a complete Table of Contents and Appendices. I have made this document into a free-to-download PDF. The free Adobe PDF Reader allows for simple movement between recipes and chapters using a hyperlinked table of contents and bookmarks, and to search easily by any word, any ingredient. You can also easily print out the book or sections of the book. And you can purchase a print-on-demand paperback book at cost plus shipping via Amazon.com's CreateSpace online company. This book's original title was: Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul (or majhul). It means: The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. It is commonly known in English today as: The Anonymous Andalusian Cookbook. The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of older works in the 1200s, some surviving and some not surviving independently to today. The major part of the English translation is by Charles Perry, a scholar, food historian, and writer of a food column for the L.A. Times. Additional notes are by various other writers, including myself.
Author: Lori Marie Carlson-Hijuelos
Publisher: Simon and Schuster
ISBN: 1481419773
Category : Young Adult Nonfiction
Languages : en
Pages : 144
Get Book Here
Book Description
A chorus of essays from a variety of voices, backgrounds, and experiences, exploring what it means to be human and true to yourself. What does it mean to be yourself? To be born here or somewhere else? To be from one family instead of another? What does it mean to be human? Collected by Lori Carlson-Hijuelos, A Path to the World showcases essays by a vast variety of luminaries—from Gary Soto to Nawal Nasrallah to Ying Ying Yu, from chefs to artists to teens to philosophers to politicians (keep your eyes peeled for a surprise appearance by George Washington)—all of which speak to the common thread of humanity, the desire to be your truest self, and to belong. Contributors include: Lori Marie Carlson-Hijuelos, Joseph Bruchac, Jacinto Jesús Cardona, William Sloane Coffin, Pat Conroy, Mario Cuomo, Timothy Egan, Alan Ehrenhalt, Shadi Feddin, Ralph Fletcher, Valerie Gribben, Alexandre Hollan, Molly Ivins, Geeta Kothari, Jeremy Lee, Yuyi Li, Emily Lisker, Kamaal Majeed, Madge McKeithen, Nawal Nasrallah, Scott Pitoniak, Anna Quindlen, Michael J. Sandel, Raquel Sentíes, David E. Skaggs, Gary Soto, Alexandra Stoddard, KellyNoel Waldorf, George Washington, and Ying Ying Yu.
Author: George Makdisi
Publisher: Edinburgh University Press
ISBN: 1474470653
Category : Religion
Languages : en
Pages : 454
Get Book Here
Book Description
Challenging beliefs about intellectual culture, Makdisi reaffirms the links between Western and Arabic thought and shows that although scholasticism and humanism have long been considered to be exclusive to the Western world, they have their roots in the medieval Islamic world.
