Author
Nasrallah, Nawal.
Publication Date
2018
Publication Place
Leiden -
Boston : Brill
Subject
Cooking, Arab -- Early works to 1800, Cooking, Egyptian -- Early works to 1800
Type
Book
Language
ara,eng
Digital
Yes
Manuscript
No
Pages Count
704
Library
Wesleyan University Library
Library Asset ID
LC : 2017043260, ISBN : 9789004349919, ISBN : 900434991X, OCLC : (OCoLC)1063965358, ISBN : 9789004347298, ISBN : 9004347291
Record ID
alma9932830722503768
Library Location
See online access
Date
2018
Notes
In English and some Arabic language., Includes bibliographical references and index.
Sample Text
• 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.
Baskı
1st ed.
Tür
Early works to 1800
Seri
Islamic History and Civilization 148., Islamic history and civilization ; V. 148
