Annals of the Caliphs' Kitchens: Ibn Sayy?r Al-Warr?q's Tenth-Century Baghdadi CookbookWritten 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. |
Contents
Introduction | 1 |
The Book of Cookery by Ibn Sayyar alWarraq | 65 |
People and Places | 520 |
Plates | 509 |
Glossary | 541 |
| 843 | |
Indices | 850 |
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Common terms and phrases
Abbasid Caliph added almonds Arabic asafetida baked beans black pepper body boil bowl bread called cassia causes Chapter chicken chopped clean cold cookbook cooked coriander cover crushed dates described digest dirhams dish dough dried drink eggs fava beans fermented sauce fire fish fresh fried frying Glossary grams ground hand heat herbs honey humors ingredients Istanbul juice keep kinds known leaves liquid literally looks meat medicinal medieval mentioned milk mixture murrÊ olive oil onion Persian pieces pound prepared properties raãl recipe recommended rice roasted rose salt says seasoned seeds serve similar skin slices small amount sour spices spread sprinkle stew stir stomach sugar sweet syrup Take tannår taste thick thin tree usually variety vegetables vinegar walnut wash wine yellow zayt