Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293)

Description

The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes. Contents Preface Acknowledgments List of Figures Notes on Translating the Text Introduction Edition and Translation of the Best of Delectable Foods and Dishes [Ibn Razīn al-Tujībī’s Introduction] Part 1: On Bread, Tharāyid, Soups (Aḥsāʾ), Pastries, and the Like; and It Has Five Chapters Part 2: On Meats of Quadrupeds, and It Has Six Chapters Part 3: On Dishes with Various Types of Poultry, and It Has Seven Chapters Part 4: It Has Three Chapters: On a Dish Called Ṣinhājī, Stuffed Tripe, and Ṣinhājī Tongue Part 5: On Varieties of Dishes with Fish and Eggs, and It Has Two Chapters Part 6: On Dairy Foods (Albān), and It Has Three Chapters Part 7: On Vegetables (Buqūl) and the Like, and It Has Ten Chapters Part 8: On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters Part 9: On Muʿassalāt and All Sorts of Confectionary (Ḥalwāʾ), with All Kinds of Variations, Made with Honey and Sugar. It Has Seven Chapters Part 10: On Pickles and Condiments (Kawāmikh) and Other Related Preparations for Varieties of Vinegar and Murrī (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters Part 11: On Cooking Jarād (Locusts), Qumrūn (Freshwater Shrimps), and Aghlāl (Edible Land Snails) Part 12: On Handwashing Preparations (Ghāsūlāt), and It Has One Chapter Glossary Appendix 1: Bunk, the Mystery Ingredient Appendix 2: In the Kitchen with Ibn Razīn al-Tujībī: Modern Adaptations of Twenty-four Recipes from Fiḍālat al-Khiwān Works Cited Index of People and Places General Index Index of Ingredients Index of Dishes and Other Preparations