Skip to content
You are not logged in |Login  
     
Limit search to available items
Record:   Prev Next
Resources
More Information
Bestseller
BestsellerE-book

Title Scents and flavors : a Syrian cookbook / edited and translated by Charles Perry.

Publication Info. New York : New York University Press, 2017.

Item Status

Description 1 online resource.
text file
Series Library of Arabic literature
Book collections on Project MUSE.
Summary "This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the 'greater part of the pleasure of this life, ' namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup--an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike."--Publisher description.
Bibliography Includes bibliographical references (pages 301-302) and index.
Contents Machine generated contents note: Section on 'anbarina with musk -- A second variety, better than the first, and with a more pungent aroma -- A different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors -- Agarwood -- Elevated agarwood -- A better elevated agarwood preparation -- An incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather -- Nadd incense tablets of the kind made for Ibn al-Aghlab -- Nadd incense tablets of the kind made for caliphs -- A good Yemeni winter incense for use on all furs except squirrel -- A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms -- Nadd incense wicks -- A recipe for incense cakes -- Another kind of incense cake -- Barmakiyyah incense -- Another Barmakiyyah incense recipe -- Nadd compounded for incense -- Section on powders -- A warming powder -- A cooling powder -- Cyperus powder -- Citron powder -- Rose powder -- An aromatic powder -- An incomparable antiperspirant -- Section on fragrant oils -- Smoked oil, known as stink oil-good for cold winds, bloating, phlegmatic swellings, catarrh, and swellings in the fingers, and cuts rancid odor, and known only to a few -- An oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain -- Recipe for extracting ben oil, which few do well -- As for ben oil cooked with spices -- Another recipe for spiced ben oil -- Yemeni subiyyah -- A variation -- Yemeni shishsh -- Another preparation -- Reconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite -- Sugar and lemon drink -- Marinated sweet-kerneled apricot drink -- Sweet-kerneled apricot snacks -- Prepared pomegranate seeds -- Sour orange drink -- A cure for nausea -- Citron drink -- Spiced oxymel -- Quinces cooked with sugar -- Sour grape juice -- Sour grape juice of the sun -- Lemon juice-for drinking -- Sour orange juice-a rarity, of which most people have never heard -- Recipe for softening sour oranges -- Sumac juice -- White vinegar -- Another white vinegar recipe -- First -- Red tail fat -- Green tail fat -- Roast chicken -- Second recipe -- Third recipe -- Fourth recipe -- Fifth recipe -- Section on bread-crumb stuffing, of which there are several varieties -- First variety -- Second variety -- Third variety -- Fourth variety -- Fifth variety -- Sixth variety -- A similar variation -- Another similar variation -- Another similar variation -- Seventh variety -- Judhabat tabbalah -- Chicken meatballs -- Section on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations -- First type -- Second type -- Third type-stuffed with an egg cake -- Fourth type -- Section on masus -- A variation with lemon juice -- A variation, with sour grape juice -- Chicken with a plain pistachio stuffing -- A variation called Egyptian mu'arraq -- Mukardanah -- Keundiyyah -- Lemon chicken -- A variation -- A similar variation -- Another variation -- Another variation -- Recipe for chicken with pomegranate juice -- A variation -- Another variation -- Another variation -- Recipe for chicken kuzbariyyah -- A better variation -- Recipe with tamarind -- Recipe with barberries -- Recipe with rhubarb -- A variation -- Another variation -- Recipe with quince -- A variation -- Another variation -- Another variation -- Zirabaj -- A variation -- Another version -- Sub-section on sumac essence -- Variation -- Chicken with parsley sauce -- Sour orange chicken -- Chicken kashkat -- Another sour-orange chicken -- Camphor-white meatballs -- Section on sweet chicken dishes -- Pistachio chicken -- Hazelnut chicken -- Almond chicken -- Poppy-seed chicken -- Queen of Nubia -- Lubabiyyah -- Rose-jam chicken -- Candied chicken on croutons -- A variation -- Khawkhiyyah -- Jurjan chicken -- Chicken with Syrian mulberries -- Village-style chicken with sour cherries -- Chicken with cornelian cherries -- Chicken rice -- Sub-section on how to make chicken fat -- Recipe for chicken canapes, known as Egyptian canapes -- Sanbusak, for which there are four recipes -- First recipe -- Second recipe -- Third recipe -- Fourth recipe -- Section on Egyptian kebabs -- A variation -- A delicious variation, the best there is -- Another variation -- Another variation -- Another variation -- Another variation -- Another variety: Frankish roast -- Another variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy -- Another variation -- Another variation -- A variation which is a Bedouin specialty -- Another variety, the Monk's Roast -- Faux marrow -- Bread-crumb stuffing for roast meat -- Second variety, with sumac -- Third variety, sweet -- Section on mulukhiyyah, of which there are four types -- Second type of mulukhiyyah -- Third type, dry mulukhiyyah -- Another type -- Section on eggplant dishes, of which there are eight types -- First type is buraniyyah -- Second type -- A buraniyyah variation -- Fourth type, kibritiyyah -- Fifth type -- Sixth type, stuffed eggplant -- Seventh type, madfunah -- Eighth type -- Section on the ridged-cucumber dish, of which there are four varieties -- First recipe -- Second recipe -- Third recipe -- Fourth recipe -- Fifth recipe -- Section on taro dishes, for which there are five recipes -- First recipe is mutawakkiliyyah -- Second recipe, sitt al-shuna' -- Third recipe -- Fourth recipe -- Fifth recipe -- Section on cauliflower, for which there are three recipes -- First recipe -- Second recipe -- Third recipe -- Section on spinach: four recipes -- First recipe -- Second recipe -- Third recipe -- Fourth recipe -- Rabi'iyyah, a well-known dish -- Coriander stew, of which there are two types -- First type -- Second type -- Section on the garlic dish, of which there are two types -- First type -- Second type, which is the best there is -- Section on rhubarb, for which there are two recipes -- Section on narjisiyyah, of which there are three varieties -- First variety -- Second variety -- Third variety -- Recipe for dinariyyah -- First recipe -- Second recipe -- Third recipe -- Section on onion dishes, for which there are three recipes -- First is an onion dish which is better than many others- better even than sweetmeat -- Second recipe -- Third recipe -- Section on cabbage dishes, for which there are two recipes -- First recipe -- Second recipe -- Section on sour-grape dishes, for which there are five recipes -- First recipe -- Second recipe -- Third recipe -- Fourth recipe, a faux sour-grape dish -- Fifth recipe, called The Beginning and the End -- Section on turnip dishes, of which there are three types -- First type -- Second type -- Third type -- Section on green almonds, for which there are two recipes -- First recipe -- Second recipe -- Section on sumac, for which there are five recipes -- First recipe -- Second recipe -- Third recipe, madfunah -- Fourth recipe, fakhitiyyah -- Fifth recipe -- Sixth recipe -- Section on cowpeas, for which there are two recipes -- First recipe -- Second recipe -- Crocus bulbs -- Section on rice dishes-nine recipes -- First dish is muhallabiyyah -- Second dish, white rice bardawili -- Third dish, rukhamiyyah -- Fourth dish, rice pilaf -- Fifth variation, yellow pilaf -- Sixth dish, white-grain yellow-grain pilaf -- Seventh dish, rice with cornelian cherries -- Eighth dish, fa'iziyyah -- Ninth dish, servants' kashkiyyah -- Tenth dish-making khatuni rice, which is wonderful -- Section on al-qamhiyyah (whole-wheat dish), of which there are two types -- First type -- Second type -- Kashk (crushed-wheat dish), of which there are two types -- First type -- Second type -- Section on vinegar dishes, for which there are several types -- First type is hubayshiyyah -- Second type, zirabaj, of which there are two varieties -- First variety -- Second variety -- Third type, thickened vinegar dish, of which there are two varieties -- First variety -- Second variety -- Fourth type, masus,
made like chicken masus -- Fifth type, sweetened sikbaj -- Two variations on sour-orange stew -- First recipe -- Second recipe -- Section on lemon-juice stew, of which there are three main recipes -- First, done two ways -- Fuqqa'iyyah -- Other way -- Second variation, the safflower dish, of which there are two kinds -- First kind -- Second kind -- Third variation -- Section on quince stew, of which there are two types -- First type -- Second type -- Section on apple dishes -- First recipe -- Second recipe -- Third recipe -- Fourth recipe -- Section on fresh fennel stew, two types -- First type -- Second type -- Section on lentil dishes, for which there are four recipes -- First recipe -- Second recipe -- Third recipe -- Fourth recipe, called mujaddarah -- Section on noodles -- Section on tabbitlah -- Section on couscous, of which there are two types -- First is "barleycorn" pasta -- Second type is North African couscous -- Ma'shisqah -- Bad'iyyah, a North African dish -- Section on apricots, two recipes -- First recipe -- Second recipe, dried apricots.
Note continued: Section on bananas, for which there are three recipes -- First recipe -- Second recipe -- Third recipe -- First kind is sanbusak -- Second kind, which is even better than 'ajamiyyah -- Third kind, taratir al-Turkuman -- Fourth kind, al-makshufah -- Fifth kind, ma'muniyyah, for which there are three recipes -- First recipe -- Second recipe, better than the first -- Third recipe, which is better than the second -- Sixth kind, pistachio porridge, for which there are three recipes -- First recipe -- Second recipe, himmasiyyah -- Third recipe, fistiqiyyah without chicken -- Seventh kind, made with dates -- Eighth kind, al-maris -- Ninth kind, al-makhnuqah -- Tenth kind, nasiriyyah, which used to be made in the house of al-Malik al-Nasr, the governor of Aleppo, may God shower mercy upon him -- A similar variation -- Eleventh kind -- Twelfth kind, al-kahin -- A variation -- Thirteenth kind, horsehide, also known as starch slurry -- Fourteenth kind, kunafah mamluhah -- Another version -- Another version -- Another variety -- Another variety, known as akhmimiyyah -- Fifteenth kind, crepes, of which there are several types -- First type -- Second type -- Third type, fried crepes -- Fourth type, jamaliyyah crepes -- A type called abu lash -- A type called Eat and Give Thanks, also called qarni yaruq -- Another type -- Sixteenth kind, made to look like mulberries -- Seventeenth kind, fata'ir -- Eighteenth kind, Basra-style basisah -- Nineteenth kind, kashk sweetmeat -- Twentieth kind, a good sweetmeat known as makkiyyah -- Another variety -- Supplement on sweets-not part of the original book -- Bread judhab -- Crepe judhab -- Banana judhab -- Melon judhab -- Crepe bread -- Poppy-seed judhab -- Almond pudding -- Date juadhab -- Samidhiyyah -- Marzipan -- Gourd pudding -- Al-mukhannaqah -- Al-rawandi -- Lettuce pudding -- Maidens' Cheeks -- Asyirstiyyah -- Natif -- Purslane-seed sweetmeat -- Shayzariyyah -- Taffy -- Halwa tamriyyah -- A delicious rose halwa' -- Sabunyyah -- A fine sweetmeat -- Marzipan -- For the moist version -- Zaynab's Fingers -- Faludhaj -- Dry faludhaj -- Mukaffan -- A better version of mukaffan -- Mushabbak -- Qahiriyyah -- Persian sweet -- Fish and cakes -- Stuffed fritters -- Pistachio porridge -- Frosted cookies -- Stuffed crepes -- Honeycomb -- Aqras mukarrarah, triple-dipped cookies -- Aqras mukallalah, deep-fried sweetmeat -- Aqras sadhijah, plain cakes -- Luqam al-qadii, the Judge's Morsel -- Al-dinnaf -- Mosul kata -- Excellent qahiriyyah -- Urnin -- Honeyed dates -- How to make soft-ripe dates out of season -- Another good variation -- Stuffed dates -- Fried pastry sheets -- Basisah -- Qawut -- Khushkananaj and basandud -- Baked goods -- First, ka'k, which are of several varieties -- First variety -- Second variety, called mufakhkhar, which is delicate and crisp and melts in the mouth -- Third variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder -- Second kind, clay-oven bread, which is of two varieties -- First variety -- Second variety is another clay-oven bread, made with dried cheese -- Third kind, brick-oven bread risen under a blanket -- Fourth kind, a bread which the Franks and Armenians call iflaghun -- Another variety -- Another variety -- Another kind of bread, sugared rusks -- Regular ka'k and khushkandnaj -- Section on puddings, of which there are two varieties -- First variety -- Second variety -- Section on rice pudding -- Nidat al-khulafa' -- First type is turnip pickles -- First kind lasts up to a month -- Second kind is ready to eat in a few days -- Third kind is sweetened white turnip pickles -- Fourth kind is Greek turnip pickles -- Fifth kind is yellow turnip pickles -- Sixth kind is sweet-sour turnip pickles, also called al-muqirrah -- Seventh kind is Persian-turnip pickle -- Another version of Persian turnips -- A third version of Persian turnips -- A fourth version -- Eighth kind is white turnips pickled with sourdough -- Another kind is turnip pickled with reconstituted pomegranate juice -- Second type is eggplant pickles, of which there are several kinds -- First is stuffed eggplant, of which there are several kinds -- First kind -- One version -- A second version -- A second recipe -- A third recipe -- Third type is salted lemons -- First variation -- Second variation -- Third variation -- Preserving lemons -- Fourth type is quince pickles, of which there are two kinds -- First kind -- Second kind -- [Salted marakibi lemons] -- Fifth type is olive pickles, of which there are several kinds -- First kind -- Second kind is green-olive paste -- Third variation, limed olives -- Sixth type is caper pickles, of which there are several kinds -- First kind is capers in vinegar -- Second kind is capers with sumac -- Third kind is capers with yogurt -- Fourth kind is Mosul-style capers -- One of the variations on this caper recipe uses thyme -- Peppergrass -- Seventh type is bottle-gourd pickles, of which there are two kinds -- First kind -- Second kind is made exactly the same way -- Eighth type is raisin pickles, of which there are several kinds -- First kind -- Second kind -- Third kind is early-season raisin pickles -- Ninth type is cucumber pickles, of which there are several kinds -- First kind -- Second kind is made the same way -- Third kind, which is full of flavor and appealing -- Tenth type, grape pickles, of which there are two variations -- First variation -- Second variation, using local white grapes -- Eleventh type is pickled green walnuts -- Twelfth type is pickled onions, of which there are three variations -- First variation -- Second variation, which does not keep long -- A third variation -- Thirteenth type, pickled celery -- Fourteenth type, pickled cauliflower -- Fifteenth type is pickled marakibi pomelo, known as sankal mankal -- Sixteenth type is pickled roses -- Seventeenth type is mock fish paste, known as village fish paste -- Eighteenth type, pickled wild pears, flavored with many ingredients -- Nineteenth type is pickled carrots -- Twentieth type is pickled fresh fennel, for which there are two variations -- First variation -- Second variation -- Twenty-first type is seasoned salt fish, of which there are several kinds -- First kind -- Second kind -- Third kind -- Twenty-second type is seasoned salted birds, of which there are two variations -- First variation -- Second variation -- Twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds -- First kind -- Second kind -- Twenty-fourth type is Baghdadi kamakh rijal -- Twenty-fifth type is sals, of which there are several kinds -- First kind -- Second kind, black sals -- Third kind, white sals -- Fourth kind, reddish brown sals -- Fifth kind, violet sals -- Sixth kind, green sals -- Seventh kind, of changed color -- Eighth kind -- Ninth kind, made with sour grape juice -- Tenth kind -- Eleventh kind, an excellent sals -- Twenty-sixth type is ridged-cucumber dishes, of which there are several kinds -- First kind -- Second kind -- Third kind -- Twenty-seventh type is cowpea dishes, of which there are several kinds -- First kind is plain cowpeas -- Second kind -- Third kind -- Fourth kind -- Fifth kind -- Sixth kind -- Twenty-seventh type is eggplant dishes, of which there are several kinds -- First kind -- Second kind -- Third kind -- Fourth kind is village eggplant -- Fifth kind-better than the first -- Sixth kind -- Twenty-eighth type is bottle-gourd dishes, of which there are several variations -- First variation -- Second variation -- Third variation -- Fourth variation -- Twenty-ninth type is turnip dishes, of which there are two variations -- The
first -- Second variation -- Thirtieth type is fresh fennel dishes, of which there are two variations -- First -- Second variation -- Thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah -- First -- Second variation -- Third variation -- Thirty-second type is chard dishes, of which there are several kinds -- First -- Second kind -- Third kind -- Fourth kind -- Thirty-third type is cauliflower dishes, of which there are several kinds -- First kind -- Second kind -- Third kind -- Fourth kind -- Fifth kind -- Sixth kind -- Thirty-fourth type is fava-bean dishes, of which there are several kinds -- First -- Second kind -- Third variation -- Thirty-fifth type is a lettuce dish -- Thirty-sixth type is carrot dishes, of which there are two kinds -- First -- Second kind -- Thirty-seventh type is asparagus dishes, of which there are two kinds -- First -- Second kind -- Third kind -- Thirty-eighth type is egg dishes and egg cakes, of which there are several kinds -- First, fried hard-boiled eggs -- Second kind.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Contents Note continued: Third kind, without meat -- Fourth kind is egg cake with fresh fava beans or fresh chickpeas -- Fifth kind, sour egg cake -- Sixth kind is egg cake in glass bottles -- Thirty-ninth kind is fresh chickpea kisa' -- Perfumed hand-washing powder, seven types in all -- First is Persian 'asafiri hand-washing powder -- Second type is also a Hammudi powder -- Third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy -- Fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom -- Fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo -- Sixth kind is a preparation of Ibn al-'Abbas -- Seventh kind is a preparation of Ibn al-'Abbas -- Section on making perfumed soap -- Yellow perfumed soaps -- First has three variations -- First variation is fresh red roses which have been watered by rainfall alone -- Second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim -- Third variation -- Fourth variation is blue rose water -- Fifth variation is distillation of red rose water -- Sixth variation is red rose water -- Seventh variation is yellow -- Eighth variation is distillation of dry roses -- Ninth variation is a rose water from dry roses -- Section on distilling saffron water, of which there are two variations -- First is reportedly a marvelous perfume -- Second variation is from Ibn Masawayh -- Distillation of musk with rose water -- Recipe for camphor water -- Recipe for distilling agarwood -- Recipe for distilling sandalwood -- Recipe for distilled spikenard water -- Recipe for plain carnation water, of which there are several varieties -- First -- Second variety -- Third variety -- Recipe for Ceylon cinnamon water -- Recipe for nammam water -- Recipe for sweet marjoram water -- Recipe for citron-peel water -- Mandrake water -- Recipe for myrtle extract -- Recipe for orange-blossom extract -- Recipe of palm-spathe extract -- Recipe of white-dog rose water, which is better than rose water -- Recipe for basil-and-cucumber water -- Recipe for little-leaf linden water -- White Egyptian jasmine water -- Section on means for sweetening the breath -- First -- Another variety -- Third kind is used in several types of perfume.
Language Arabic and English.
Subject Cooking, Syrian -- Early works to 1800.
Cooking, Syrian.
Chronological Term Early works to 1800
Subject Cooking, Arab -- Early works to 1800.
Cooking, Arab.
Genre/Form Electronic books.
Electronic books.
Cookbooks.
Early works.
Cookbooks.
Added Author Perry, Charles, 1941- editor.
Added Title Kitab al-wusla ila al-habib. English.
Kitab al-wusla ila al-habib.
Other Form: Print version: Scents and flavors. New York : New York University Press, 2017 9781479856282 1479856282 (DLC) 2016055376 (OCoLC)961159809
ISBN 9781479817726 (electronic book)
1479817724 (electronic book)
9781479856282 (hardcover ; alkaline paper)
1479856282 (hardcover ; alkaline paper)