Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes
Univ of California Press, 2009 M09 14 - 224 pages
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 Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage.
The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
What people are saying - Write a review
LibraryThing ReviewUser Review - MarthaJeanne - LibraryThing
Having a certain amount of experience with the frustrations of working with medieval recipes, I was not surprised that these are more of an elusive glimpse than a true view of Medieval Islamic Cuisine ... Read full review
Materials Techniques and Terminology49
Roasts Meatballs and Sausages86
Meat Poultry and Vegetable Stews92
Cheese and Other Dairy Dishes106
Cheeses Fermented Condiments and Wine
Other editions - View all
Al-Jahiz almonds Andalusian Arab Arab cuisine atraf Baghdad Berber black pepper boil brik broth butter cakes caliphs called caraway casserole century cheese chicken chickpeas chopped cinnamon clean cloves condiments cookbooks cooked coriander coriander seeds couscous crumbled crushed cuisine culinary cumin dried dry coriander eggplant eggs fire fish flat bread flavor flour fresh fried garlic ginger honey Ibn Razin Ibn Sayyar ingredients Islamic juice Kitab Knead lamb layers of dough lemon Maghreb meat meatballs medieval milk mixture moisten mortar murri Muslim North Africa olive oil onion ounces oven parsley pasta pastry peeled Persian pieces pound prepared quinces raisins recipe remove rice rinse roasted rose water rosebuds saffron salt sauce season semolina serving dish sesame oil sheep tail fat sikbaj skillet slices soaked spices spikenard sprinkle stews stuffed sugar syrup tablespoons Take teaspoon tharid thirteenth tradition Tunisia vegetables vinegar wine