Treasure trove of benefits and variety at the table : : a fourteenth-century Egyptian cookbook / / English translation, with an introduction and glossary by Nawal Nasrallah.
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid , a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and mor...
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| Place / Publishing House: | Leiden ;, Boston : : Brill,, [2018] |
| Year of Publication: | 2018 |
| Language: | English Arabic |
| Series: | Islamic History and Civilization
148. |
| Physical Description: | 1 online resource (xix, 704 pages) :; illustrations. |
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Table of Contents:
- 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.