The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus and North Africa
By Ibn Razīn al-Tujībī
Translated by Daniel L. Newman
Saqi Books
ISBN: 978 0 86356 992 0
This translation of a 13th-century cookbook delves into the rich culinary traditions of Andalusian and North African cuisine. Featuring 480 recipes, it guides you through preparing meat and vegetarian dishes, crafting breads and pastries, and exploring the fascinating world of medieval food.
Excerpt:
The present culinary treatise is entitled Faḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa ’l-alwān (‘Remainders on the Table as regards Delightful Foods and Dishes’). It is one of ten known remaining Arabic works of its kind, which span a period of some five centuries (tenth to fifteenth) and a geographical area from al-Andalus to Egypt, Iraq, and Syria; combined, they comprise well over 4,200 recipes.
Who is this book for?
If you enjoy creating dishes from historical sources, then this book will be useful: the recipes are clear enough that a modern cook should be able to prepare them. Food historians and researchers of medieval Mediterranean cuisine and culture will also find it a fascinating and rewarding read.
The translator
Daniel Newman is a Professor at Durham University. His research focuses on food and social history in the medieval Arabic world.
You can learn more about this book from the publisher’s website
You can also buy this book on Amazon.com | Amazon.ca | Amazon.co.uk
The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus and North Africa
By Ibn Razīn al-Tujībī
Translated by Daniel L. Newman
Saqi Books
ISBN: 978 0 86356 992 0
This translation of a 13th-century cookbook delves into the rich culinary traditions of Andalusian and North African cuisine. Featuring 480 recipes, it guides you through preparing meat and vegetarian dishes, crafting breads and pastries, and exploring the fascinating world of medieval food.
Excerpt:
The present culinary treatise is entitled Faḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa ’l-alwān (‘Remainders on the Table as regards Delightful Foods and Dishes’). It is one of ten known remaining Arabic works of its kind, which span a period of some five centuries (tenth to fifteenth) and a geographical area from al-Andalus to Egypt, Iraq, and Syria; combined, they comprise well over 4,200 recipes.
Who is this book for?
If you enjoy creating dishes from historical sources, then this book will be useful: the recipes are clear enough that a modern cook should be able to prepare them. Food historians and researchers of medieval Mediterranean cuisine and culture will also find it a fascinating and rewarding read.
The translator
Daniel Newman is a Professor at Durham University. His research focuses on food and social history in the medieval Arabic world.
You can learn more about this book from the publisher’s website
You can also buy this book on Amazon.com | Amazon.ca | Amazon.co.uk
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