| Description |
1 online resource (724 pages) |
| Series |
Islamic History and Civilization Ser |
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Islamic History and Civilization Ser
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| Contents |
Intro; Contents; Preface; Acknowledgments; List of Figures; Notes on Translating the Text; Introduction; Part I: The Making of the Kanz al-fawāʼid; 1 The Text; 2 The Provenance; 3 Date and Sources; 4 A Case of Abridged Borrowing: Kanz al-fawāʼid and Zahr al-ḥadīqa; Part II: Medieval Egyptian Food Culture; 5 Diet and Formation of a Cuisine; 6 What was Cooking in Medieval Cairo?; 7 The Culture of Food and Cooking; 8 Shopping and Eating Out; Part III; 9 Medieval Egyptian Cooking as Reflected in the Kanz al-fawāʼid; 10 Eating in Good Health |
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Infinite Benefits of Variety at the Table, Containing Twenty-Three Chapters on Cooking Foods, by Various Knowing ExpertsChapter 1 Indispensable Instructions For Cooks; Chapter 2 How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More; Chapter 3 Measures Taken When Drinking Water, in a muzammal, and Chilled with Ice (thalj maḍrūb); Chapter 4 Qualities of Air-Cooled Water and What the Physicians Said About It; Chapter 5 Miscellany of Dishes |
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Chapter 6 Making murrī (Liquid Fermented Sauce), and Preserving Sour Grape Juice (māʼ al-ḥiṣrim) and Lemon Juice (māʼ al-laymūn)Chapter 7 Eggs Cooked as Omelets and Other Dishes; Chapter 8 Vegetarian Dishes (muzawwarāt al-buqūl) for the Nourishment of the Sick; Chapter 9 All Kinds of Dishes Made with Different Varieties of Fish; Chapter 10 Making All Kinds of Sweets (ḥalwā); Chapter 11 Digestive Stomachics (juwārishnāt), Electuaries (maʿājin), and Drinks (ashriba) Offered Before and After the Meal; Chapter 12 Making fuqqāʿ (Foamy Beer), and Other Drinks |
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Chapter 13 Dried-Apricot Compote (naqūʿ al-mishmish)Chapter 14 Making Preparations Which Relieve Nausea (adwiyat al-qaraf); Chapter 15 Making Mustard [Condiments], Mild and Pungent Hot; Chapter 16 On Making Table Sauces (ṣulūṣāt); Chapter 17 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; Chapter 18 All Kinds of Pickled Turnips and Onions, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemons, Damascus Citron and the Like, in Salt |
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Chapter 19 Making Cold Dishes (bawārid)Chapter 20 On Aromatics (ṭīb), and the Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian Willow Twigs (ʿīdān al-khilāf); Chapter 21 Varieties of Aroma-Diffusing Incense, Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations; Chapter 22 Top Quality Perfumed Powders (dharāʼir mulūkiyya) and Other Preparations; Chapter 23 Storing Fresh Fruits and Keeping Them to Use After Their Season; Glossary; 1. Beverages for Pleasure and Health |
| Notes |
2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries |
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Print version record |
| Subject |
Cooking, Arab-Early works to 1800
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Cooking, Egyptian-Early works to 1800
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| Form |
Electronic book
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| ISBN |
9789004349919 |
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900434991X |
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