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This is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region’s traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained.Unlike the majority of cookbooks, the book uniquely traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the present, aided throughout by the author’s intimate native knowledge of cookery. Of particular interest are the book’s numerous food-related folkloric stories, reminiscences, anecdotes, songs, poems, excerpts from narratives written by foreign visitors to the region, and cultural explications of customs, all interwoven with the recipes. The book is supplemented with detailed menus and an extended glossary to familiarize the reader with the indigenous ingredients used in creating authentic Iraqi meals.The book is a valuable addition to the shelves of specialized and general libraries and a must-have for food lovers everywhere.

Written nearly a thousand years ago, Al-Warraq's cookbook is the most comprehensive work of its kind. This traditional cookbook with more than 600 recipes from the luxurious cuisine of medieval Islam is also a rare guide to the contemporary culinary culture.

Written nearly a thousand years ago, al-Warraq’s cookbook is the most comprehensive work of its kind. This traditional cookbook with more than 600 recipes from the luxurious cuisine of medieval Islam is also a rare guide to the contemporary culinary culture. Its numerous anecdotes and poems unfold the role of food in the politics of Islam’s golden era.Introducing this elegant translation is a thorough survey of the period and its food culture. An extensive Glossary, in Arabic and English, of medieval ingredients and dishes, and an Appendix of historical figures provide the necessary reference tools for this work. Making this key resource available in English for the first time to scholars and the general reader fills a gap in the cultural history of medieval Islam. Over 30 color illustrations.

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.

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.

The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.

The thirteenth-century cookbook Fidalat al-khiwan fi tayyibat al-ta?am wa-l-alwan by the Andalusi scholar Ibn Razin al-Tujibi showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujibi's complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.

The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.

The medieval cookbook Anwāʿ al-ṣaydala fī alwān al-aṭʿima, with its remarkable collection of over 460 recipes, is a tangible testimony to the richness and sophistication of the cuisine of Muslim Spain. Its diverse recipes reflect a pluralistic society of ethnic and religious communities that found a common ground for a collective culture. It further displays a rich regional vocabulary and the material culture it represents.This text has been a culinary diamond in the rough ever since its first publication in the early 1960s, based on a single damaged and titleless manuscript with misplaced folios. In this new translation, Anwāʿ al-ṣaydala is now a polished gem. It is based on a recently discovered manuscript that is in good condition. For the first time in any language, this translation is the closest representation of the original text that the author/compiler constructed.Supplemented with an extensive introduction and glossaries, and enlivened with over 270 color illustrations depicting medieval life.Also included are modern adaptations of twenty recipes.

The medieval cookbook Anwa? al-saydala fi alwan al-at?ima, with its remarkable collection of over 460 recipes, is a tangible testimony to the richness and sophistication of the cuisine of Muslim Spain. Its diverse recipes reflect a pluralistic society of ethnic and religious communities that found a common ground for a collective culture. It further displays a rich regional vocabulary and the material culture it represents. This text has been a culinary diamond in the rough ever since its first publication in the early 1960s, based on a single damaged and titleless manuscript with misplaced folios. In this new translation, Anwa? al-saydala is now a polished gem. It is based on a recently discovered manuscript that is in good condition. For the first time in any language, this translation is the closest representation of the original text that the author/compiler constructed. Supplemented with an extensive introduction and glossaries, and enlivened with over 270 color illustrations depicting medieval life. Also included are modern adaptations of twenty recipes.

This English translation of al-Warraq's tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.