A collection of translations and commentaries on important essays and texts relating to cooking in the medieval Arab world.
Includes sections on:
- A Baghdad Cookery book
- Studies in Arabic Manuscripts relating to Cookery
- Elements of Arab Feasting
- Couscous and its cousins
- Buran: Eleven Hundred Years in the history of a Dish
- Notes on Persian Pasta
- The description of Familiar foods
- Kitab-al-Tibakha: A Fifteenth Century Cookbook
- Medieval Arab fish: Fresh, Dried and Dyed
- and more.
Note the book does not include illustrations.
The dust wrapper is in near fine condition, clean, with a little creasing to the top edge. Inside, there are a few very minor marks to the first few pages, otherwise the content is clean and in near fine condition. A very nice copy.
Medieval Arab Cookery Essays and Translations By Maxine Rodinson, A. J. Arberry & Charles Perry
- Published by Prospect Books, 2006
- 527 pages