Nawal Nasrallah, independent scholar, has published books and articles on the history and culture of Arab food, including Delights from the Garden of Eden, and English translations, Annals of the Caliphs’ Kitchens, Treasure Trove of Benefits and Variety at the Table, and Best of Delectable Foods and Dishes.

"Food historian Nawal Nasrallah uncovers the hidden order in a seemingly chaotic 13th-century manuscript, revealing a buffet-style cookbook that bridges lost traditions and diverse communities." – Dianna Wray, in: AramcoWorld (July 02, 2025)"Far from a chaotic collection, this medieval cookbook tells the story of a vibrant, multicultural society—where even edible bracelets for children found their place at the table." – Dianna Wray, in: AramcoWorld (July 02, 2025)"Long dismissed as incoherent, this 13th-century cookbook is revealed by Nawal Nasrallah as a rich social document from the height of al-Andalus, where food crossed class and religious boundaries." – Dianna Wray, in: AramcoWorld July 02, 2025)

• PrefaceAcknowledgmentsList of FiguresNotes on Translating the TextIntroductionPartI: The Making of Anwāʿ al-ṣaydala fī alwān al-aṭʿima: A Diamond in the Rough?PartII: Food and Foodways in al-Andalus and al-MaghribPartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in Anwāʿ al-ṣaydalaEdition and Translation of Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits[Part1] [1] [Recipes 1–17][2] [Recipes 18–41][3] [Recipes 42–115c][Part2] [4] [Pp.000-000, including Recipe 116][5] [Recipes 117–23][6] [Recipes 124–67][Part3] [7] [Recipes 168–80][8] [Recipes 181–295][Part4] [9] [Recipes 296–305][Part5] [10] [Recipes 305a–22][11] [Recipes 323–43][12] [Recipes 344–57][13] [Recipes 358–89][14] [Recipes 390–463]Glossary1 Beverages2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries3 Dairy4 Desserts and Sweeteners5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, and Condiments6 Fats and Oils7 Fruits and Nuts8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces9.1 In the Kitchen: Cooking and Serving Implements and Utensils9.2 In the Kitchen: Culinary Techniques and Terms10 Meats and Eggs11 Medical and Nutritional Terms12 Vegetables and Legumes13 Weights and Measures14 People and PlacesAppendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)Appendix 2: A Taste of the Past: Recipes from Anwāʿ al-ṣaydala fī alwān al-aṭʿimaWorks CitedIndex of People and PlacesIndex of IngredientsIndex of Dishes

Nawal Nasrallah, independent scholar, has published books and articles on the history and culture of Arab food, including Delights from the Garden of Eden, and English translations, Annals of the Caliphs’ Kitchens, Treasure Trove of Benefits and Variety at the Table, and Best of Delectable Foods and Dishes.

"Food historian Nawal Nasrallah uncovers the hidden order in a seemingly chaotic 13th-century manuscript, revealing a buffet-style cookbook that bridges lost traditions and diverse communities." – Dianna Wray, in: AramcoWorld (July 02, 2025)"Far from a chaotic collection, this medieval cookbook tells the story of a vibrant, multicultural society—where even edible bracelets for children found their place at the table." – Dianna Wray, in: AramcoWorld (July 02, 2025)"Long dismissed as incoherent, this 13th-century cookbook is revealed by Nawal Nasrallah as a rich social document from the height of al-Andalus, where food crossed class and religious boundaries." – Dianna Wray, in: AramcoWorld July 02, 2025)

• PrefaceAcknowledgmentsList of FiguresNotes on Translating the TextIntroductionPartI: The Making of Anwāʿ al-ṣaydala fī alwān al-aṭʿima: A Diamond in the Rough?PartII: Food and Foodways in al-Andalus and al-MaghribPartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in Anwāʿ al-ṣaydalaEdition and Translation of Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits[Part1] [1] [Recipes 1–17][2] [Recipes 18–41][3] [Recipes 42–115c][Part2] [4] [Pp.000-000, including Recipe 116][5] [Recipes 117–23][6] [Recipes 124–67][Part3] [7] [Recipes 168–80][8] [Recipes 181–295][Part4] [9] [Recipes 296–305][Part5] [10] [Recipes 305a–22][11] [Recipes 323–43][12] [Recipes 344–57][13] [Recipes 358–89][14] [Recipes 390–463]Glossary1 Beverages2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries3 Dairy4 Desserts and Sweeteners5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, and Condiments6 Fats and Oils7 Fruits and Nuts8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces9.1 In the Kitchen: Cooking and Serving Implements and Utensils9.2 In the Kitchen: Culinary Techniques and Terms10 Meats and Eggs11 Medical and Nutritional Terms12 Vegetables and Legumes13 Weights and Measures14 People and PlacesAppendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)Appendix 2: A Taste of the Past: Recipes from Anwāʿ al-ṣaydala fī alwān al-aṭʿimaWorks CitedIndex of People and PlacesIndex of IngredientsIndex of Dishes

Nawal Nasrallah, independent scholar, has published books and articles on the history and culture of Arab food, including Delights from the Garden of Eden, and English translations, Annals of the Caliphs’ Kitchens, Treasure Trove of Benefits and Variety at the Table, and Best of Delectable Foods and Dishes.

"Food historian Nawal Nasrallah uncovers the hidden order in a seemingly chaotic 13th-century manuscript, revealing a buffet-style cookbook that bridges lost traditions and diverse communities." – Dianna Wray, in: AramcoWorld (July 02, 2025)"Far from a chaotic collection, this medieval cookbook tells the story of a vibrant, multicultural society—where even edible bracelets for children found their place at the table." – Dianna Wray, in: AramcoWorld (July 02, 2025)"Long dismissed as incoherent, this 13th-century cookbook is revealed by Nawal Nasrallah as a rich social document from the height of al-Andalus, where food crossed class and religious boundaries." – Dianna Wray, in: AramcoWorld July 02, 2025)

• PrefaceAcknowledgmentsList of FiguresNotes on Translating the TextIntroductionPartI: The Making of Anwāʿ al-ṣaydala fī alwān al-aṭʿima: A Diamond in the Rough?PartII: Food and Foodways in al-Andalus and al-MaghribPartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in Anwāʿ al-ṣaydalaEdition and Translation of Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits[Part1] [1] [Recipes 1–17][2] [Recipes 18–41][3] [Recipes 42–115c][Part2] [4] [Pp.000-000, including Recipe 116][5] [Recipes 117–23][6] [Recipes 124–67][Part3] [7] [Recipes 168–80][8] [Recipes 181–295][Part4] [9] [Recipes 296–305][Part5] [10] [Recipes 305a–22][11] [Recipes 323–43][12] [Recipes 344–57][13] [Recipes 358–89][14] [Recipes 390–463]Glossary1 Beverages2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries3 Dairy4 Desserts and Sweeteners5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, and Condiments6 Fats and Oils7 Fruits and Nuts8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces9.1 In the Kitchen: Cooking and Serving Implements and Utensils9.2 In the Kitchen: Culinary Techniques and Terms10 Meats and Eggs11 Medical and Nutritional Terms12 Vegetables and Legumes13 Weights and Measures14 People and PlacesAppendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)Appendix 2: A Taste of the Past: Recipes from Anwāʿ al-ṣaydala fī alwān al-aṭʿimaWorks CitedIndex of People and PlacesIndex of IngredientsIndex of Dishes