Medieval cuisine of the Islamic world a concise history with 174 recipes
Presents Islam's vibrant culinary heritage. This book features dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Puree with Vinegar and Caraway, and Stuffed Dates. It discusses topics such as cookware, utensils, aromatic substances, and condiments.
Print Book, English, 2009
1. paperback ed View all formats and editions
University of California Press, Berkeley, Calif. [u.a.], 2009
XXIV, 224 S Ill 21 cm
9780520261747, 0520261747
1148370774
Foreword Charles Perry Translator's Note M.B. DeBevoise Preface to the American Edition Lilia Zaouali PART ONE: CULTURAL BACKGROUND AND CULINARY CONTEXT Crossroads of the World's Cuisines Materials, Techniques, and Terminology PART TWO: THE MEDIEVAL TRADITION Cold Appetizers Bread and Broth Sweet-and-Sour Dishes Roasts, Meatballs, and Sausages Meat, Poultry, and Vegetable Stews Fish Cheese and Other Dairy Dishes Soups Pasta Couscous Rice and Omelets Sauces Pastries and Jams Cheeses, Fermented Condiments, and Wine PART THREE: CONTEMPORARY NORTH AFRICAN CUISINE Meat and Poultry Fish, Sauces, and Vegetables Soups, Pasta, and Couscous Desserts and Condiments Notes Glossary Index
Translat[ed] from both the original French version and the published Italian edition of the book"--Pref. to the American edition
Originally published in Italian as: L'Islam a tavola : al Medioevo a oggi
This translation originally published: 2007
Includes index