A Baghdad Cookery Book

A Baghdad Cookery Book : Tthe Book of Dishes (Kitaab Al-oTabaikh)

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Description

For centuries, it had been the favourite Arabic cookery book of the Turks. The original manuscript, formerly held in the library of the Aya Sofya Mosque, is still in Istanbul; it is now MS Ayasofya 3710 in the Suleymaniye Library. At some point a Turkish sultan commissioned very a handsome copy, now MS Oriental 5099 in the British Library in London. At a still later time, a total of about 260 recipes were added to Kitab al Tabikh's original 160 and the expanded edition was retitled Kitab Wasf al-Atima al-Mutada (my translation of it also appears in Medieval Arab Cookery); three currently known copies of K.Wasf survive, all in Turkey - two of them in the library of the Topkapi Palace, showing the Turks' high regard for this book. Finally, in the late fifteenth century Sirvani made a Turkish translation of Kitab al Tabikh, to which he added some recipes current in his own day, the first Turkish cookery book.

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Product details

  • Paperback | 128 pages
  • 137.16 x 182.88 x 7.62mm | 68.04g
  • PROSPECT BOOKS
  • Blackawton, United Kingdom
  • English, Arabic
  • 1903018420
  • 9781903018422
  • 177,834

About Muhammad Ibn Al-H Al-Baghdadi

Kitab al Tabikh, composed by a thirteenth-century scribe we usually call al-Baghdadi, was long the only medieval Arabic cookery book known to the English-speaking world, thanks to A.J.Arberry's path-breaking 1939 translation as 'A Baghdad Cookery Book' (reissued by Prospect Books in 2001 in Medieval Arab Cookery).

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Table of contents

Introduction, by Charles Perry The text Recipe terminology Ingredients and batterie de cuisine The Book of Dishes Introduction which needs to be known Chapter I: On sour dishes and their varieties Chapter II: on plain dishes according to [their variety] Chapter III: Mentioning fried dishes, dry dishes and their kinds Chapter IV: On har sa, tannuriyya and otherdishes made that way Chapter V: On mutajjanat, cold dishes, maqluba, samosas and what is analogous to them Chapter VI: Mentioning fish and what is made from them Chapter VII: On pickles, relishes and condiments Chapter VIII: Judhabs, puddings and what is analogous to them Chapter IX: Mentioning sweetmeats and their varieties of that (sort) Chapter X: On making khushkananaj, mutbaq, crepes and things mixed with flour that are analogous to those Colophon Appendix I: Al-Baghdad 's manuscript and Chelebi's published text compared Appendix II: This translation and Arberry's compared

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