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
     
 

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,… See more details below

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.

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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
Sales rank:
967,415
Product dimensions:
5.90(w) x 7.90(h) x 0.70(d)

Table of Contents

Foreword Charles Perry ix

Translator's Note M. B. DeBevoise xxi

Preface to the American Edition Lilia Zaouali xxiii

Part 1 Cultural Background and Culinary Context 1

Crossroads of the World's Cuisines 3

Materials, Techniques, and Terminology 49

Part 2 The Medieval Tradition 61

Cold Appetizers 63

Bread and Broth 68

Sweet-and-Sour Dishes 76

Roasts, Meatballs, and Sausages 86

Meat, Poultry, and Vegetable Stews 92

Fish 96

Cheese and Other Dairy Dishes 106

Soups 111

Pasta 115

Couscous 121

Rice and Omelets 125

Sauces 129

Pastries and Jams 131

Cheeses, Fermented Condiments, and Wine 138

Part 3 Contemporary North African Cuisine 143

Meat and Poultry 147

Fish, Sauces, and Vegetables 160

Soups, Pasta, and Couscous 168

Desserts and Condiments 176

Notes 185

Glossary 195

Index of Recipes 201

General Index 207

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