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008 170911s2018 ne a ob 001 0 eng c
010 2017043260
019 1167760571
020 900434991X
020 9789004349919|q(electronic book)
020 |z9789004347298|q(hardback ;|qalkaline paper)
020 9004347291
020 9789004347298
035 (OCoLC)1003489509|z(OCoLC)1167760571
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082 00 641.5962/09023|223
090 TX725.A7
130 0 |6880-01|aKanz al-fawāʼid fī tanwīʻ al-mawāʼid.|lEnglish.
|0https://id.loc.gov/authorities/names/n2017053805
245 10 |6880-02|aTreasure trove of benefits and variety at the
table :|ba fourteenth-century Egyptian cookbook = Kanz al-
fawāʼid fī tanwīʻ al-mawāʼid /|cEnglish translation, with
an introduction and glossary by Nawal Nasrallah.
246 31 |6880-03|aKanz al-fawāʼid fī tanwīʻ al-mawāʼid
264 1 Leiden ;|aBoston :|bBrill,|c[2018]
300 1 online resource (xix, 704 pages) :|bcolor illustrations.
336 text|btxt|2rdacontent
337 computer|bn|2rdamedia
338 online resource|bnc|2rdacarrier
347 text file|2rdaft
490 1 Islamic history and civilization ;|vv. 148
504 Includes bibliographical references (pages 675-682) and
index.
505 00 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.
520 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.
588 0 Print version record and CIP data provided by publisher;
resource not viewed.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
648 7 Early works to 1800|2fast
650 0 Cooking, Arab|0https://id.loc.gov/authorities/subjects/
sh85031782|vEarly works to 1800.|0https://id.loc.gov/
authorities/subjects/sh99001366
650 0 Cooking, Egyptian|0https://id.loc.gov/authorities/subjects
/sh85031814|vEarly works to 1800.|0https://id.loc.gov/
authorities/subjects/sh99001366
650 7 Cooking, Arab.|2fast|0https://id.worldcat.org/fast/1753239
650 7 Cooking, Egyptian.|2fast|0https://id.worldcat.org/fast/
1753306
650 7 COOKING / General.|2bisacsh
655 4 Electronic books.
655 7 Early works.|2fast|0https://id.worldcat.org/fast/1411636
700 1 Nasrallah, Nawal,|0https://id.loc.gov/authorities/names/
n2006056626|etranslator.
776 08 |iPrint version:|tTreasure trove of benefits and variety
at the table.|dLeiden ; Boston : Brill, [2018]
|z9789004347298|w(DLC) 2017040760|w(OCoLC)1003268963
830 0 Islamic history and civilization ;|0https://id.loc.gov/
authorities/names/n93049218|vv. 148.
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=1924031|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
880 0 |6130-01/(3/r|aكنز الفوائد في تنويع الموائد.|lEnglish.
|0https://id.loc.gov/authorities/names/n2017053805
880 10 |6245-02/(3/r|aTreasure trove of benefits and variety at
the table :|ba fourteenth-century Egyptian cookbook = كنز
الفوائد في تنويع الموائد /|cEnglish translation, with an
introduction and glossary by Nawal Nasrallah.
880 31 |6246-03/(3/r|aكنز الفوائد في تنويع الموائد
901 MARCIVE 20231220
948 |d20220127|cEBSCO|tEBSCOebooksacademic NEW 6019|lridw
994 92|bRID
