Treasure trove of benefits and variety at the table : a fourteenth-century Egyptian cookbook /
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid , a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and mor...
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Format: eBook
Language:
English
Arabic
Published:
Leiden ; Boston :
Brill,
[2018]
Series:
Islamic History and Civilization
148.
Middle East and Islamic Studies E-Books Online, Collection 2018, ISBN: 9789004353343.
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Call Number: TX725.A7
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| 130 | 0 | |a Kanz al-fawāʼid fī tanwīʻ al-mawāʼid. |l English. | |
| 245 | 1 | 0 | |a Treasure trove of benefits and variety at the table : |b a fourteenth-century Egyptian cookbook / |c English translation, with an introduction and glossary by Nawal Nasrallah. |
| 264 | 1 | |a Leiden ; |a Boston : |b Brill, |c [2018] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 490 | 0 | |a Islamic history and civilization ; |v V. 148 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |a Front Matter -- Copyright page -- -- Preface -- Acknowledgments -- List of Figures -- Notes on Translating the Text -- Introduction -- Infinite Benefits of Variety at the Table, Containing Twenty-Three Chapters on Cooking Foods, by Various Knowing Experts1 -- -- Indispensable Instructions For Cooks1 -- How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More -- Measures Taken When Drinking Water, in a muzammal,1 and Chilled with Ice (thalj maḍrūb)2 -- Qualities of Air-Cooled Water and What the Physicians Said About It1 -- Miscellany of Dishes1 -- Making murrī (Liquid Fermented Sauce), and Preserving Sour Grape Juice (māʾ al-ḥiṣrim) and Lemon Juice (māʾ al-laymūn) -- Eggs Cooked as Omelets and Other Dishes -- Vegetarian Dishes (muzawwarāt al-buqūl)1 for the Nourishment of the Sick2 -- All Kinds of Dishes Made with Different Varieties of Fish -- Making All Kinds of Sweets (ḥalwā)1 -- Digestive Stomachics (juwārishnāt), Electuaries (maʿājin), and Drinks (ashriba) Offered Before and After the Meal -- Making fuqqāʿ (Foamy Beer),1 and Other Drinks2 -- Dried-Apricot Compote (naqūʿ al-mishmish) -- Making Preparations Which Relieve Nausea (adwiyat al-qaraf)1 -- Making Mustard [Condiments], Mild and Pungent Hot1 -- On Making Table Sauces (ṣulūṣāt)1,2 -- Of Dishes Made with Dairy (albān): kawāmikh (Fermented Condiments), jājaq (Drained-Yogurt Condiment), Condiments with kabar (Capers), and zaʿtar (Thyme), bīrāf (Clotted Cream), and the Like -- All Kinds of Pickled Turnips and Onions, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemons, Damascus Citron and the Like, in Salt1 -- Making Cold Dishes (bawārid) -- On Aromatics (ṭīb), and the Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian Willow Twigs (ʿīdān al-khilāf)1 -- Varieties of Aroma-Diffusing Incense, Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations -- Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations1 -- Storing Fresh Fruits and Keeping Them to Use After Their Season -- Glossary -- Beverages for Pleasure and Health -- Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries1 -- Dairy -- Desserts, Sweeteners, and Conserves for Pleasure and Health -- Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces -- Fats and Oils -- Fruits and Nuts -- Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces -- Kitchen and Cooking Implements, and Culinary Techniques and Terms -- Meat -- Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes1 -- Vegetables and Legumes -- Weights and Measures. |
| 506 | |a Available to subscribing member institutions only. | ||
| 520 | |a The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid , a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid . The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks. | ||
| 588 | |a Description based on print version record and CIP data provided by publisher; resource not viewed. | ||
| 650 | 0 | |a Cooking, Arab |v Early works to 1800. | |
| 650 | 0 | |a Cooking, Egyptian |v Early works to 1800. | |
| 700 | 1 | |a Nasrallah, Nawal. | |
| 776 | 0 | 8 | |i Print version: |d Leiden ; Boston : Brill, [2018] |z 9789004347298 |w (DLC) 2017040760 |
| 830 | 0 | |a Islamic History and Civilization |v 148. | |
| 830 | 0 | |a Middle East and Islamic Studies E-Books Online, Collection 2018, ISBN: 9789004353343. | |
| 856 | 4 | |z DOI: |u http://dx.doi.org/10.1163/9789004349919 | |
| 942 | |2 lcc |c EBOOK | ||
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