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Language: en
Pages: 248
Pages: 248
Type: BOOK - Published: 2009-09-14 - Publisher: Univ of California Press
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 Ara
Language: en
Pages: 920
Pages: 920
Type: BOOK - Published: 2007-11-26 - Publisher: BRILL
This English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecd
Language: en
Pages: 233
Pages: 233
Type: BOOK - Published: 2013-08-08 - Publisher: University of Pennsylvania Press
The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invi
Language: en
Pages: 242
Pages: 242
Type: BOOK - Published: 2020-03-03 - Publisher: NYU Press
Delectable recipes from the medieval Middle East This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater par
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2016-12-06 - Publisher: Simon and Schuster
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. T