Best of delectable foods and dishes from al-Andalus and al-Maghrib : a cookbook by thirteenth-century Andalusi scholar Ibn Razīn al-Tujībī (1227-1293) / by Nawal Nasrallah.

Format:

Book

Author/Creator:

Nasrallah, Nawal, author.

Series:

Islamic history and civilization ; v. 186.

Islamic history and civilization : studies and texts, 0929-2403 ; volume 186

Language:

Arabic

English

Subjects (All):

Cooking, Iraqi.

Food habits--Iraq.

Food habits.

Iraq.

Genre:

Cookbooks.

Physical Description:

xxix, 884 pages : color illustrations ; 25 cm.

Place of Publication:

Leiden ; Boston : Brill, [2021]

Summary:

"The thirteenth-century cookbook Fiḍālat al-khiwān fīṭayyibāt al-ṭa ām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībīshowcases 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"-- Provided by publisher.

Contents:

Part I The Making of Fidalat al-khiwan p. 1

I.2 Ibn Razin al-Tujibi (1227-1293) p. 15

I.3 Fidalat al-khiwan: Sources p. 21

Part II Food and Foodways in al-Andalus p. 24

II.4 Diet and Formation of a Cuisine p. 24

II.4.1 A Shopping Tour around al-Andalus p. 34

II.5 Elements of Andalusi Cuisine p. 44

II.5.1 The Foods They Ate p. 53

II.5.2 Al-Mujabbanat p. 55

II.5.3 Eating Out and Shopping: Regulating the Food Markets p. 57

II.6 Food in Andalusi Social Contexts p. 62

II.6.1 The Language of Food p. 68

Part III The Andalusi Cuisine as Depicted in the Book of Fidala p. 70

III.7 In the Kitchen with Fidalat al-khiwan p. 72

III.8 In the Kitchen, Cooking al-Tujibi's Dishes p. 80

Part IV The Years They Ate Couscous Dangerously p. 94

Edition and Translation of the Best of Delectable Foods and Dishes

[Ibn Razin al-Tujibi's Introduction] p. 105

Part 1 On Bread, Tharayid, Soups (Ahsa'), Pastries, and the Like; and It Has Five Chapters

I.1 Part One, Chapter One: On Varieties of Bread (Akhbaz) p. 117

I.2 Part One, Chapter Two: On Tharayid p. 121

I.3 Part One, Chapter Three: On Soups (Ahsa') and Porridges p. 148

I.4 Part One, Chapter Four: On Pastries, Mujabbanat, and Isfanj p. 154

I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharid; and Those Cooked in Ways Similar to Soup p. 188

Part 2 On Meats of Quadrupeds, and It Has Six Chapters

II.1 Part Two, Chapter One: On Beef (Luhum Baqariyya) p. 203

II.2 Part Two, Chapter Two: On Mutton (Luhum Da'n) p. 216

II.3 Part Two, Chapter Three: On Lamb (Luhum Khirfan) p. 260

II.4 Part Two, Chapter Four: On Young Goat Meat (Luhum al-Jida) p. 271

II.5 Part Two, Chapter Five: On Wild Meat (Luhum al-Wahsh) p. 273

II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banadiq) p. 282

Part 3 On Dishes with Various Types of Poultry, and It Has Seven Chapters

III.1 Part Three, Chapter One: On Meat of Geese (Iwazz) p. 293

III.2 Part Three, Chapter Two: On Chicken (Dajaj) p. 297

III.3 Part Three, Chapter Three: On Meat of Partridges (Hajal) p. 333

III.4 Part Three, Chapter Four: On Meat of Squabs (Firakh Hamam) p. 337

III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamam Musmina) p. 341

III.6 Part Three, Chapter Six: On Meat of Starlings (Zarazir) p. 346

III.7 Part Three, Chapter Seven: On Meat of Sparrows (Asafir) p. 348

Part 4 It Has Three Chapters: On a Dish Called Sinhaji, Stuffed Tripe, and Sinhaji Tongue

IV.1 Part Four, Chapter One: On Cooking a Dish Called Sinhaji p. 353

IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Mahshuwwa) p. 355

IV.3 Part Four, Chapter Three: On Making [Sinhaji] Tongue p. 357

Part 5 On Varieties of Dishes with Fish and Eggs, and It Has Two Chapters

V.1 Part Five, Chapter One: On [Dishes with] Various Types of Fish p. 361

V.2 Part Five, Chapter Two: On Varieties of Egg Dishes p. 383

Part 6 On Dairy Foods (Alban), and It Has Three Chapters

VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk ('Aqid al-Laban al-Halib) and What Is Made With It p. 393

VI.2 Part Six, Chapter Two: On Making Rayib (Yogurt) and Extracting Butter p. 397

VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khabiya) and Ways for Cooking It; and Remedying Butter and Milk p. 400

Part 7 On Vegetables (Buqul) and the Like, and It Has Ten Chapters

VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Oar') p. 405

VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (Badhinjan) p. 412

VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar) p. 428

VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kam'a) p. 431

VII.5 Part Seven, Chapter Five: On Cooking Asparagus (Isfaraj), and It Has One Dish p. 434

VII.6 Part Seven, Chapter Six: On Harshaf, Which Are Qannariyya and Afzan p. 436

VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Futr), and It Has One Dish p. 438

VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (Isfanakh), Blite (Yarbuz), Lettuce (Khass), and the Like p. 439

VII.9 Part Seven, Chapter Nine: On Cooking Jinaniyya p. 441

VII.10 Part Seven, Chapter Ten: On Cooking Taros (Qulqas), and It Has One Dish p. 443

Part 8 On Fava Beans (Ful), Chickpeas (Himmas), and the Like. It Has Three Chapters

VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (Fid) p. 447

VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Himmas) p. 454

VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (Adas), and It Has One Dish p. 457

Part 9 On Mu'assalat and All Sorts of Confectionary (Halwa'), with All Kinds of Variations, Made with Honey and Sugar. It Has Seven Chapters

IX.1 Part Nine, Chapter One: On Making Mu'assal and Ghassani p. 461

IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (Halwa') p. 463

IX.3 Part Nine, Chapter Three: On Making Qahiriyya (Delicate Cairene Ring Cookies) and Sanbusak (Marzipan) p. 471

IX.4 Part Nine, Chapter Four: On Making Jawzinaq and Lawzinaj (Walnut and Almond Confections) p. 475

IX.5 Part Nine, Chapter Five: On Making Qasab Hulw (Reeds of Candy) p. 477

IX.6 Part Nine, Chapter Six: On Making Fanidh (Pulled Sugar Taffy) and Ishqaqut (Rings of Solomon) p. 478

IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya) p. 480

Part 10 On Pickles and Condiments (Kawamikh) and Other Related Preparations for Varieties of Vinegar and Murri (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters

X.1 Part Ten, Chapter One: On Making Sinab (Mustard Sauce) p. 485

X.2 Part Ten, Chapter Two: On Curing Olives (Zaytun) p. 488

X.3 Part Ten, Chapter Three: On Pickling Lemons (Tasyir al-Lim) p. 492

X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Tasyir al-Kabar) p. 495

X.5 Part Ten, Chapter Five: On Pickling (Tasyir) Eggplants (Badhinjan), Onions (Basal), and Turnips (Lift) p. 498

X.6 Part Ten, Chapter Six: On Pickling Fish (Tasyir al-Hut) p. 503

X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar p. 506

X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (MurriNaqi), Cooked Liquid Sauce (Murri Matbukh), and Other Kinds p. 518

X.9 Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients other than Olives When They Are Not Available; and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates p. 534

X.10 Part Ten, Chapter Ten: On Extracting Oils (Adhan) When Needed for Some Dishes p. 537

X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadid) p. 539

X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food p. 541

Part 11 On Cooking Jarad (Locusts), Qumrun (Freshwater Shrimps), and Aghlal (Edible Land Snaib) p. 543

Part 12 On Handwashing Preparations (Ghasulat), and It Has One Chapter p. 551

[Final Bonus Recipe:] Making Musannab (Juice of Sweet Grapes Preserved with Mustard Seeds) p. 559.

Notes:

Includes bibliographical references and indexes.

Other Format:

Online version: Nasrallah, Nawal. Best of delectable foods and dishes from al-andalus and al-maghrib: a cookbook by thirteenth-century andalusi scholar ibn razīn al-tujībī(1227-1293)

ISBN:

9789004469471

9004469478

OCLC:

1263247829