Treasure trove of benefits and variety at the table : a fourteenth-century Egyptian cookbook / English translation, with an introduction and glossary by Nawal Nasrallah.

Format:

Book

Contributor:

Nasrallah, Nawal.

Series:

Islamic History and Civilization 148.

Islamic history and civilization ; V. 148

Standardized Title:

Kanz al-fawāʼid fī tanwīʻ al-mawāʼid. English.

Language:

Arabic

English

Subjects (All):

Cooking, Arab--Early works to 1800.

Cooking, Arab.

Cooking, Egyptian--Early works to 1800.

Cooking, Egyptian.

Physical Description:

1 online resource (xix, 704 pages) : illustrations.

Edition:

1st ed.

Place of Publication:

Leiden ; Boston : Brill, [2018]

Language Note:

In English and some Arabic language.

Summary:

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.

Contents:

Front Matter

Copyright page

Preface

Acknowledgments

List of Figures

Notes on Translating the Text

Introduction

Infinite Benefits of Variety at the Table, Containing Twenty-Three Chapters on Cooking Foods, by Various Knowing Experts1

Indispensable Instructions For Cooks1

How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More

Measures Taken When Drinking Water, in a muzammal,1 and Chilled with Ice (thalj maḍrūb)2

Qualities of Air-Cooled Water and What the Physicians Said About It1

Miscellany of Dishes1

Making murrī (Liquid Fermented Sauce), and Preserving Sour Grape Juice (māʾ al-ḥiṣrim) and Lemon Juice (māʾ al-laymūn)

Eggs Cooked as Omelets and Other Dishes

Vegetarian Dishes (muzawwarāt al-buqūl)1 for the Nourishment of the Sick2

All Kinds of Dishes Made with Different Varieties of Fish

Making All Kinds of Sweets (ḥalwā)1

Digestive Stomachics (juwārishnāt), Electuaries (maʿājin), and Drinks (ashriba) Offered Before and After the Meal

Making fuqqāʿ (Foamy Beer),1 and Other Drinks2

Dried-Apricot Compote (naqūʿ al-mishmish)

Making Preparations Which Relieve Nausea (adwiyat al-qaraf)1

Making Mustard [Condiments], Mild and Pungent Hot1

On Making Table Sauces (ṣulūṣāt)1,2

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

All Kinds of Pickled Turnips and Onions, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemons, Damascus Citron and the Like, in Salt1

Making Cold Dishes (bawārid)

On Aromatics (ṭīb), and the Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian Willow Twigs (ʿīdān al-khilāf)1

Varieties of Aroma-Diffusing Incense, Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations

Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations1

Storing Fresh Fruits and Keeping Them to Use After Their Season

Glossary

Beverages for Pleasure and Health

Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries1

Dairy

Desserts, Sweeteners, and Conserves for Pleasure and Health

Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces

Fats and Oils

Fruits and Nuts

Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces

Kitchen and Cooking Implements, and Culinary Techniques and Terms

Meat

Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes1

Vegetables and Legumes

Weights and Measures.

Notes:

Includes bibliographical references and index.

Description based on print version record and CIP data provided by publisher; resource not viewed.

Description based on publisher supplied metadata and other sources.

ISBN:

9789004349919

900434991X

OCLC:

1063965358

Publisher Number:

10.1163/9789004349919 DOI