| Description |
1 online resource (xix, 704 pages) : color illustrations. |
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text file |
| Series |
Islamic history and civilization ; v. 148
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Islamic history and civilization ; v. 148.
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| Bibliography |
Includes bibliographical references (pages 675-682) and index. |
| 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-ḥiṛrim) 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 (ṛulūṛāt)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 (ṛafṛāf) 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. |
| 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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Cooking, Arab -- Early works to 1800.
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Cooking, Arab. |
| Chronological Term |
Early works to 1800 |
| Subject |
Cooking, Egyptian -- Early works to 1800.
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Cooking, Egyptian. |
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COOKING / General. |
| Genre/Form |
Electronic books.
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Early works.
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| Added Author |
Nasrallah, Nawal, translator.
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| Added Title |
Kanz al-fawāʼid fī tanwīʻ al-mawāʼid. English. https://id.loc.gov/authorities/names/n2017053805
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كنز الفوائد في تنويع الموائد. English. https://id.loc.gov/authorities/names/n2017053805 |
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Kanz al-fawāʼid fī tanwīʻ al-mawāʼid |
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كنز الفوائد في تنويع الموائد |
| Other Form: |
Print version: Treasure trove of benefits and variety at the table. Leiden ; Boston : Brill, [2018] 9789004347298 (DLC) 2017040760 (OCoLC)1003268963 |
| ISBN |
900434991X |
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9789004349919 (electronic book) |
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9789004347298 (hardback ; alkaline paper) |
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9004347291 |
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9789004347298 |
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