Overview

The fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.

Full Product Details

Author:   Nawal Nasrallah
Publisher:   Brill
Imprint:   Brill
Volume:   148
Weight:   1.247kg
ISBN:  

9789004347298

ISBN 10:   9004347291
Pages:   704
Publication Date:   09 November 2017
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

PREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWĀʾID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawāʾid and Zahr al-ḥadīqa PART II: MEDIEVAL EGYPTIAN FOOD CULTURE 5. Diet and Formation of a Cuisine 6. What was Cooking in Medieval Cairo? 7. The Culture of Food and Cooking 8. Shopping and Eating out PART III 9. Medieval Egyptian Cooking as Reflected in Kanz al-fawāʾid 10. Eating in Good Health INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION) Chapter 1: Indispensable Instructions for Cooks Chapter 2: How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj maḍrūb) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murrī (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (māʾ al- ḥiṣrim) and Lemon Juice (māʾ al-laymūn) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarāt al-buqūl) for the Nourishment of the Sick Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish Chapter 10: Making All Kinds of Sweets (ḥalwā) Chapter 11: Digestive Stomachics (juwārishnāt), Electuaries (maʿājīn), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqāʿ (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naqūʿ al-mishmish) Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf) Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot Chapter 16: Making Table Sauces (ṣulūṣāt) Chapter 17: 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 Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt Chapter 19: Making Cold Dishes (bawārid) Chapter 20: On Aromatics (ṭīb), and Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian-Willow Twigs (ʿīdān al-khilāf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations Chapter 22: Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season GLOSSARY 1. Beverages for Pleasure and Health 2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3. Dairy 4. Desserts, Sweeteners, and Conserves; for Pleasure and Health 5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces 6. Fats and Oils 7. Fruits and Nuts 8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces 9. Kitchen and Cooking Implements, and Culinary Techniques and Terms 10. Meat 11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes 12. Vegetables and Legumes 13. Weights and Measures APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWĀʾID WORKS CITED INDICES

Reviews

Shortlisted for the Gourmand World Cookbook Awards 2018 in the categories Translation and Culinary History click here. For Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook Nawal Nasrallah was presented with the Gourmand World Cookbook Award 2007 for best translated cookbook. 117 22 . . . Eman Ali, Rose Alyoussef, no. 4658, 25 Sept. 2017, pp. 46-7. Published by Brill in 2017 and shortlisted for the Gourmand World Cookbook Awards 2018, the work is a formidable intertwined offering from a historian, translator, cook, cooking instructor and writer... Nasrallah succeeds in giving a clear, simple and practical text in English to many of the 830 recipes which are difficult to understand and use, even for an Arabic speaker with culinary experience... After the full translated text, Nasrallah adds a helpful alphabetical glossary with an explanation of terms, methods and general commentaries, translations and correlations with dishes known today. Nasrallah ends her book with a fantastic contribution of 22 modern adaptations of some recipes from Kanz. All recipes were tried and photographed by the author. They are well written, easy to follow, and the outcome, as tested by this author, is delicious. Hala N. Barakat in Madamasr, August 25, 2018. click here. For culinary enthusiasts as well as for those fascinated by Egypt's heritage, the very first English-language translation of a mediaeval Egyptian cookbook entitled Treasure Trove of Benefits and Variety at the Table. A Fourteenth Century Egyptian Cookbook will come as a thrilling revelation. Aziza Sami in Al-Ahram Weekly, August 31, 2018. click here. Read an interview about the book with the author on Marcia Lynx Qualey's blog ArabLit: click here.

For Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook Nawal Nasrallah was presented with the Gourmand World Cookbook Award 2007 for best translated cookbook. Ù Ù 117 ٠٠ا٠رس٠٠ا٠ت٠ض٠ح٠ة Ø§Ù Ù Ù Ù Ù Ø©Ø Ù 22 ٠٠ا٠٠ص٠ات ا٠٠٠حد٠ثة ٠بعض أش٠ر ا٠أطع٠ة ٠ا٠طبخات Ù Ù Ø§Ù Ù ØªØ§Ø¨Ø Ù Ù Ø¶Ù Ù Ù Ù Ø°Ø§ ا٠٠٠ز إ٠٠ا٠تعر٠٠ع٠٠أش٠٠٠ص٠ات ٠طبخ Ø°Ù Ù Ø§Ù Ø²Ù Ø§Ù Ø Ù Ù Ù Ø§Ø¯Ø±Ù Ù Ø­Ù Ø§Ù Ø§Øª Ø§Ù Ø·Ø¹Ø§Ù Ø Ù Ø£Ø³Ù Ø§Ù Ù Ù Ù Ø·Ø§Ø¹Ù Ù Ù Ù Ø§Ù Ù Ø§Ù Ø±Ø©Ø Ù Ù Ù Ø±Ø¬Ø§Ù Ø§ØªÙ Ø§Ù Ø¹Ø§Ù Ø© ٠٠٠٠اس٠٠ث٠ر٠ضا٠٠ا٠أع٠اد. ٠٠ز ا٠٠٠ائد ٠٠ت٠٠٠ع ا٠٠٠ائد ٠ح٠٠ب٠ص٠ات تخ٠٠٠ا٠٠٠ت Ù Ø§Ù Ø²Ù ØªÙ Ù Ù Ø§Ù Ù Ù Ù Ù Ù Ø Ù Ø§Ù Ø¨Ø§Ù Ù Ø§Ø Ù Ø§Ù Ù Ù Ù Ø®Ù Ø©Ø Ù Ø§Ù Ø³Ù Ø¨Ù Ø³Ù Ø Ù Ø§Ù Ù Ø´Ù Ø Ù Ø§Ù Ø¹Ø¬Ù Ø©Ø Ù Ø­Ù Ù Ù Øµ ٠س٠ا ا٠ذ٠عر٠٠ا٠٠اح٠٠ا ب٠ا٠ح٠٠٠ص با٠طح٠٠ة . ٠غ٠ر ذ٠٠٠٠أص٠ا٠أخر٠تت٠اث٠ت٠ا٠٠ا ٠ع ٠ص٠ات ا٠٠طبخ ا٠٠صر٠ا٠حد٠ث. Ø¥Ù Ù Ø§Ù Ø¹Ù Ù Ø Ù Ø¬Ù Ø© ر٠ز ا٠٠٠س٠Eman Ali, Rose Alyoussef, no. 4658, 25 Sept. 2017, pp. 46-7.

For Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook Nawal Nasrallah was presented with the Gourmand World Cookbook Award 2007 for best translated cookbook.

Winner of the Sheikh Hamad Award for Translation and International Understanding (1st Prize, Translation from Arabic into English.) click here. Shortlisted for the Gourmand World Cookbook Awards 2018 in the categories Translation and Culinary History click here. As in her book on al-Warraq, Nasrallah provides her readers not only with an annotated translation, but also details of texts and manuscripts, and excellent and detailed glossaries, helpfully divided into classes of food such as vegetables and legumes, fruits and nuts and so forth, as well as kitchen and cooking implements and culinary terms. Whereas her book on al-Warraq is set firmly in its literary context, with only a few pages on the physical context, this present work is an advance on the previous one, as here she provides a fascinating and detailed section on the Egyptian physical and cultural setting, based on first-hand Arabic sources. Susan Weingarten in Mediterranean Historical Review, 33:2, 2018. For Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook Nawal Nasrallah was presented with the Gourmand World Cookbook Award 2007 for best translated cookbook. 117 22 . . . Eman Ali, Rose Alyoussef, no. 4658, 25 Sept. 2017, pp. 46-7. Published by Brill in 2017 and shortlisted for the Gourmand World Cookbook Awards 2018, the work is a formidable intertwined offering from a historian, translator, cook, cooking instructor and writer... Nasrallah succeeds in giving a clear, simple and practical text in English to many of the 830 recipes which are difficult to understand and use, even for an Arabic speaker with culinary experience... After the full translated text, Nasrallah adds a helpful alphabetical glossary with an explanation of terms, methods and general commentaries, translations and correlations with dishes known today. Nasrallah ends her book with a fantastic contribution of 22 modern adaptations of some recipes from Kanz. All recipes were tried and photographed by the author. They are well written, easy to follow, and the outcome, as tested by this author, is delicious. Hala N. Barakat in Madamasr, August 25, 2018. click here. For culinary enthusiasts as well as for those fascinated by Egypt's heritage, the very first English-language translation of a mediaeval Egyptian cookbook entitled Treasure Trove of Benefits and Variety at the Table. A Fourteenth Century Egyptian Cookbook will come as a thrilling revelation. Aziza Sami in Al-Ahram Weekly, August 31, 2018. click here. Read an interview about the book with the author on Marcia Lynx Qualey's blog ArabLit: click here. The tremendous linguistic and contextual expertise that has gone into the preparation of this book has paid off. It is not only an invaluable historical document for the better understanding of the material culture and foodways of pre-modern Egyptian society, but also a fine example of thorough research and scholarly responsibility to one's material. Leyla Rouhi, Williams College in Al-Masaq, 30/3 (2018)

Author Information

Nawal Nasrallah is an independent scholar, previously professor of English literature at the universities of Baghdad and Mosul. She has published books and articles on the history and culture of Arab food, including the Gourmand World Cookbook Award Winner of 2007 for best translated cookbook Annals of the Caliphs’ Kitchens (Brill, 2007), and Delights from the Garden of Eden (Equinox, 2013).

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