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Longlisted for the 16th Sheikh Zayed Book Award in the category 'Translation'.

Longlisted for the 16th Sheikh Zayed Book Award in the category 'Translation'. ... al-Tujibi's tome is a revelation... It will affect the way we cook from now on for sure. Sam and Sam Clark, celebrated cook book authors and chef-owners of Moro, one of London's most talked-about restaurants in the Financial Times, June 10, 2022. click here. Listen to a special extended episode of the podcast Cooking the Books about 13th century Moorish cookery. On stage at the British Library in London Gilly Smith sits with the sold out audience as Polly Russell, curator of the British Library's Food Season introduces Sam and Sam Clark of Moro to the stage with translator Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes from the recently published Brill book cooked up Moro-style. click here. Read an interview with the translator in the November/December 2022 issue of Aramco World click here. When flipping through the 600 or so pages of the Fid a la's recipes, their novelty and exquisiteness, as al-Tujibi characterized them, quickly becomes evident... While al-Tujibi never saw his beloved al-Andalus again, ...all of his favorite recipes have now returned home. click here.

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Nawal Nasrallah, Independent Scholar, has published books and articles on the history and culture of Arab food, including Delights from the Garden of Eden (Equinox 2013), and English translations Annals of the Caliphs’ Kitchens (Brill 2007), Treasure Trove of Benefits and Variety at the Table (Brill 2018), and Smorgasbords of Andalusi and Maghribi Dishes and their Salutary Benefits (Brill 2024).

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