A Baghdad Cookery Book: Tthe Book of Dishes (Kitaab Al-oTabaikh)Paperback Petits Propos Culinaires
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- Publisher: PROSPECT BOOKS
- Format: Paperback | 128 pages
- Dimensions: 137mm x 183mm x 8mm | 68g
- Publication date: 24 March 2006
- Publication City/Country: Blackawton
- ISBN 10: 1903018420
- ISBN 13: 9781903018422
- Sales rank: 151,419
Al-Baghdadi's "Kitab al-Tabikh" was for 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", which was re-issued by Prospect Books in 2001 as "Medieval Arab Cookery". For centuries, it had been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy, which can still be seen in The British Library in London. In the twentieth century the Iraqi scholar, Daoud Chelebi, produced a modern transcription which served as the basis for Arberry's translation. Charles Perry has re-visited the manuscript and discovered many possible errors and amendments that affect the interpretation of these essential recipes for the understanding of medieval Arab cookery. He has produced a new English translation incorporating these amendments and fully annotating his variations with the 'authorised' version. Scholars will now have a definitive text on which to work. They will also have this text in an inexpensive and handy format, just the thing for a learned lady's handbag.
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Charles Perry is an American journalist who worked on the Rolling Stone and now is a food correspondent with the Los Angeles Times. He has written extensively on the history of Central Asian and Middle Eastern food and cookery, most notably the book Medieval Arab Cookery (Perry, Rodinson, et al.) published by Prospect in 2001. He lives in Los Angeles.
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