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 /

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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Other Authors: Nasrallah, Nawal.

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.

Subjects:

Cooking, Arab > Early works to 1800.
Cooking, Egyptian > Early works to 1800.

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Call Number: TX725.A7

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Table of Contents:
  • 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.