Medieval Cuisine of the Islamic World: A Concise History with 174 RecipesUniv of California Press, 2007 M10 1 - 224 pages Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and datesÑthese 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 PurŽe 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. |
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Abbasid almonds Andalusian Arab Arab cuisine Baghdad Berber black pepper boil brik broth butter cakes caliphs called casserole century cheese chicken chickpeas chopped cilantro cinnamon clean cloves condiments cookbooks cooked coriander coriander cilantro couscous crumbled crushed cuisine culinary cumin dried eggplant eggs fire fish flat bread flavor flour fresh fried garlic ginger hand heat honey Ibn Razin Ibn Sayyar ingredients Islamic itriya juice Kitab Knead lamb lemon Maghreb meat meatballs medieval milk mixture moisten mortar murri Muslim North Africa ofthe olive oil onion ounces oven parsley pasta pastry peeled Persian pieces pound prepared quinces Qur\an raisins recipe rice rinse roasted rose water saffron salt sauce season semolina serving dish sesame oil sheep tail fat sikbaj skillet soaked spices spikenard sprinkle steam stews stuffed sugar sweet-and-sour syrup tablespoons Take teaspoon tharid thirteenth tradition Tunisia vegetables vinegar wine