Medieval Cuisine of the Islamic World: A Concise History with 174 RecipesUniversity of California Press, 2007 - 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. |
Contents
Materials Techniques and Terminology49 | 49 |
SweetandSour Dishes76 | 76 |
Fish96 | 96 |
Copyright | |
7 other sections not shown
Other editions - View all
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes Lilia Zaouali Limited preview - 2009 |
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes Lilia Zaouali Limited preview - 2007 |
Common terms and phrases
Abbasid almonds Andalusia Arab Arab cuisine atrāf tīb Baghdad Berber black pepper boil broth butter cakes caliphs casserole cheese chicken chickpeas chopped cilantro cinnamon clean cloves condiments cookbooks cooked coriander coriander cilantro 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 itriya juice Kitāb Knead lamb lemon Maghreb meat meatballs medieval milk mithrad mixture moisten mortar murrī Muslim North Africa olive oil onion ounces oven parsley pasta pastry peeled Persian pieces pound quinces Qur'an raisins recipe rice roasted rose water saffron salt samn sauce season semolina serving dish sesame oil sheep tail fat sikbāj skillet slices soaked spices spikenard sprinkle stews stuffed sugar syrup tablespoons Take teaspoon tenth century tharīd Tunisia vegetables vinegar wine Wusla