Best in textbook rentals since 2012!
ISBN-10: 0520247833
ISBN-13: 9780520247833
Edition: 2007
List price: $85.00
Mkt
30 day, 100% satisfaction guarantee!
This item will ship on
Monday, April 29.
what's this?
Rush Rewards U
Members Receive:
You have reached 400 XP and carrot coins. That is the daily max!
Description:
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates--these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookery, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth- and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali introduces the great medieval cooks and cookbooks, discusses the origins of dietary obsessions and prohibitions, tells of Arab merchants who traveled to China to obtain sugar,… coconuts, and spices four centuries before Marco Polo, considers the food of Ramadan, and much more as she brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Couscous with Walnuts, Lamb Stew with Fresh Apricots, Tuna and Eggplant Pureacute;e with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking