Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook

Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook : English Translation, with an Introduction and Glossary

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Description

The fourteenth-century Egyptian cookbook, Kanz al-fawaʾid fi tanwiʿ al-mawaʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.
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Product details

  • Hardback | 704 pages
  • 155 x 235 x 45.72mm | 1,247g
  • Leiden, Netherlands
  • English
  • Abridged
  • Translation
  • 117 Illustrations, black and white
  • 9004347291
  • 9789004347298
  • 1,335,110

Table of contents

PREFACE
NOTES ON TRANSLATING THE TEXT

INTRODUCTION
PART I: THE MAKING OF KANZ AL-FAWAʾID
1. The Text
2. The Provenance
3. Date and Sources
4. A Case of Abridged Borrowing: Kanz al-fawaʾid and Zahr al-hadiqa
PART II: MEDIEVAL EGYPTIAN FOOD CULTURE
5. Diet and Formation of a Cuisine
6. What was Cooking in Medieval Cairo?
7. The Culture of Food and Cooking
8. Shopping and Eating out
PART III
9. Medieval Egyptian Cooking as Reflected in Kanz al-fawaʾid
10. Eating in Good Health

INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION)
Chapter 1: Indispensable Instructions for Cooks
Chapter 2: How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (mutayyab), Seeded (mubazzar), Salted (mamluh), and More
Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj madrub)
Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It
Chapter 5: Miscellany of Dishes
Chapter 6: Making murri (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (maʾ al- hisrim) and Lemon Juice (maʾ al-laymun)
Chapter 7: Eggs Cooked as Omelets and Other Dishes
Chapter 8: Vegetarian Dishes (muzawwarat al-buqul) for the Nourishment of the Sick
Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish
Chapter 10: Making All Kinds of Sweets (halwa)
Chapter 11: Digestive Stomachics (juwarishnat), Electuaries (maʿajin), and Drinks (ashriba) Offered Before and After the Meal
Chapter 12: Making fuqqaʿ (Foamy Beer), and Other Drinks
Chapter 13: Dried-Apricot Compote (naquʿ al-mishmish)
Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf)
Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot
Chapter 16: Making Table Sauces (sulusat)
Chapter 17: Dishes Made with Dairy (alban): kawamikh (Fermented Condiments), jajaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and zaʿtar (Thyme); biraf (Clotted Cream); and the Like
Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt
Chapter 19: Making Cold Dishes (bawarid)
Chapter 20: On Aromatics (tib), and Properties of Toothpicks (khilal) Made from Willow Wood (safsaf) and Egyptian-Willow Twigs (Ê¿idan al-khilaf)
Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations
Chapter 22: Top Quality Perfumed Powders (dharaʾir mulukiyya) and Other Preparations
Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season

GLOSSARY
1. Beverages for Pleasure and Health
2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries
3. Dairy
4. Desserts, Sweeteners, and Conserves; for Pleasure and Health
5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces
6. Fats and Oils
7. Fruits and Nuts
8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces
9. Kitchen and Cooking Implements, and Culinary Techniques and Terms
10. Meat
11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes
12. Vegetables and Legumes
13. Weights and Measures

APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWAʾID

WORKS CITED
INDICES
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Review quote

For Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook Nawal Nasrallah was presented with the Gourmand World Cookbook Award 2007 for best translated cookbook.

Ù Ù 117 ٠٠ا٠رس٠٠ا٠ت٠ض٠ح٠ة Ø§Ù Ù Ù Ù Ù Ø©Ø Ù 22 ٠٠ا٠٠ص٠ات ا٠٠٠حد٠ثة ٠بعض أش٠ر ا٠أطع٠ة ٠ا٠طبخات Ù Ù Ø§Ù Ù ØªØ§Ø¨Ø Ù Ù Ø¶Ù Ù Ù Ù Ø°Ø§ `ا٠٠٠ز` إ٠٠ا٠تعر٠٠ع٠٠أش٠٠٠ص٠ات ٠طبخ Ø°Ù Ù Ø§Ù Ø²Ù Ø§Ù Ø Ù Ù Ù Ø§Ø¯Ø±Ù Ù Ø­Ù Ø§Ù Ø§Øª Ø§Ù Ø·Ø¹Ø§Ù Ø Ù Ø£Ø³Ù Ø§Ù Ù Ù Ù Ø·Ø§Ø¹Ù Ù Ù Ù Ø§Ù Ù Ø§Ù Ø±Ø©Ø Ù Ù Ù Ø±Ø¬Ø§Ù Ø§ØªÙ Ø§Ù Ø¹Ø§Ù Ø© ٠٠٠٠اس٠٠ث٠ر٠ضا٠٠ا٠أع٠اد. `٠٠ز ا٠٠٠ائد ٠٠ت٠٠٠ع ا٠٠٠ائد` ٠ح٠٠ب٠ص٠ات تخ٠٠٠ا٠٠٠ت Ù Ø§Ù Ø²Ù ØªÙ Ù Ù Ø§Ù Ù Ù Ù Ù Ù Ø Ù Ø§Ù Ø¨Ø§Ù Ù Ø§Ø Ù Ø§Ù Ù Ù Ù Ø®Ù Ø©Ø Ù Ø§Ù Ø³Ù Ø¨Ù Ø³Ù Ø Ù Ø§Ù Ù Ø´Ù Ø Ù Ø§Ù Ø¹Ø¬Ù Ø©Ø Ù `ح٠٠٠ص ٠س٠ا` ا٠ذ٠عر٠٠ا٠٠اح٠٠ا ب٠`ا٠ح٠٠٠ص با٠طح٠٠ة`. ٠غ٠ر ذ٠٠٠٠أص٠ا٠أخر٠تت٠اث٠ت٠ا٠٠ا ٠ع ٠ص٠ات ا٠٠طبخ ا٠٠صر٠ا٠حد٠ث.
Ø¥Ù Ù Ø§Ù Ø¹Ù Ù Ø Ù Ø¬Ù Ø© ر٠ز ا٠٠٠سÙ
Eman Ali, Rose Alyoussef, no. 4658, 25 Sept. 2017, pp. 46-7.
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About Nawal Nasrallah

Nawal Nasrallah is an independent scholar, previously professor of English literature at the universities of Baghdad and Mosul. She has published books and articles on the history and culture of Arab food, including Annals of the Caliphs' Kitchens (Brill, 2007), and Delights from the Garden of Eden (Equinox, 2013).
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