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Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes / Edition 1
     

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes / Edition 1

by Lilia Zaouali, Charles Perry
 

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ISBN-10: 0520261747

ISBN-13: 9780520261747

Pub. Date: 09/14/2009

Publisher: University of California Press


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

Overview


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.

Product Details

ISBN-13:
9780520261747
Publisher:
University of California Press
Publication date:
09/14/2009
Series:
California Studies in Food and Culture Series
Pages:
248
Product dimensions:
5.90(w) x 7.90(h) x 0.70(d)

Table of Contents


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

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