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)

著者

• Ibn Razīn al-Tujībī, fl.
• Nasrallah, Nawal

書誌事項

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)

English translation, with an introduction and glossary by Nawal Nasrallah

（Islamic history and civilization, . Studies and texts ; v. 186）

Brill, c2021

• : hardback

タイトル別名

Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān

فضالة الخوان في طيبات الطعام والألوان

注記

Includes bibliographical references (p. [855]-865) and indexes

内容説明・目次

内容説明

The thirteenth-century cookbook Fidalat al-khiwan fi tayyibat al-ta'am wa-l-alwan by the Andalusi scholar Ibn Razin al-Tujibi 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.

目次

• Preface Acknowledgments List of Figures Notes on Translating the Text Introduction Part I: The Making of Fidalat al-khiwan Part II: Food and Foodways in al-Andalus Part III: The Andalusi Cuisine as Depicted in the Book of Fidala Part IV: The Years They Ate Couscous Dangerously Best of Delectable Foods and Dishes Part 1 On Bread, Tharayid, Soups (Ahsa'), Pastries, and the Like
• and It Has Five Chapters I.1 Part One, Chapter One: On Varieties of Bread (Akhbaz) I.2 Part One, Chapter Two: On Tharayid I.3 Part One, Chapter Three: On Soups (Ahsa') and Porridges I.4 Part One, Chapter Four: On Pastries and Varieties of Mujabbanat (Cheese Pastries), Isfanj (Fritters, Bunuelos), and the Like I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharid
• and Those Cooked in Ways Similar to Soup Part 2 On Meats of Quadrupeds, and It Has Six Chapters II.1 Part Two, Chapter One: On Beef (Luhum Baqariyya) II.2 Part Two, Chapter Two: On Mutton (Luhum Da'n) II.3 Part Two, Chapter Three: On Lamb (Luhum Khirfan) II.4 Part Two, Chapter Four: On Young Goat Meat (Luhum Al-Jida') II.5 Part Two, Chapter Five: On Wild Meat (Luhum Al-Wahsh) II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banadiq) Part 3 On Dishes with Various Types of Poultry, and It Has Seven Chapters [136r] III.1 Part Three, Chapter One: On Meat of Geese (Iwazz) III.2 Part Three, Chapter Two: On Chicken (Dajaj) III.3 Part Three, Chapter Three: On Meat of Partridges (Hajal) III.4 Part Three, Chapter Four: On Meat of Squabs (Firakh Hamam) III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamam Musmina) III.6 Part Three, Chapter Six: On Meat of Starlings (Zarazir) III.7 Part Three, Chapter Seven: On Meat of Sparrows ('Asafir) Part 4 And It Has Three Chapters: On a Dish Called Sinhaji, Stuffed Tripe, and Sinhaji Tongue IV.1 Part Four, Chapter One: On Cooking a Dish Called Sinhaji IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Mahshuwwa), Wonderful IV.3 Part Four, Chapter Three: On Making [Sinhaji] Tongue Part 5 On Varieties of Dishes With Fish And Eggs, and It Has Two Chapters V.1 Part Five, Chapter One: On [Dishes with] Various Types of Fish V.2 Part Five, Chapter Two: On Varieties of Egg Dishes Part 6 On Dairy Foods (Alban), and It Has Three Chapters VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk ('Aqid Al-Laban Al-Halib) and What Is Made With It VI.2 Part Six, Chapter Two: On Making Rayib (Yogurt) and Extracting Butter VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khabiya) and Ways for Cooking It
• and Remedying Butter and Milk Part 7 On Vegetables (Buqul) and the Like, and It Has Ten Chapters VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qar') VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (Badhinjan) VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar) VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kam'a) VII.5 Part Seven, Chapter Five: On Cooking Asparagus (Isfaraj), and It Has One Dish VII.6 Part Seven, Chapter Six: On Harshaf, Which Are Qannariyya and Afzan VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Futr), and It Has One Dish VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (Isfanakh), Blite (Yarbuz), Lettuce (Khass), and the Like VII.9 Part Seven, Chapter Nine: On Cooking JinaNiyya VII.10 Part Seven, Chapter Ten: On Cooking Taros (Qulqas), and It Is Has One Dish Part 8 On Fava Beans (Ful), Chickpeas (Himmas), and the Like. It Has Three Chapters VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (Ful) VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Himmas) VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils ('Adas), and It Has One Dish Part 9 On Mu'assalat and All Sorts of Confectionary (Halwa'), with All Kinds of Variations, [186r] Made with Honey and Sugar. It Has Seven Chapters IX.1 Part Nine, Chapter One: On Making Mu'assal and Ghassani IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (Halwa') IX.3 Part Nine, Chapter Three: On Making Qahiriyya (Delicate Cairene Ring Cookies) and Sanbusak (Marzipan) IX.4 Part Nine, Chapter Four: On Making Jawzinaq and Lawzinaj (Walnut and Almond Confections) IX.5 Part Nine, Chapter Five: On Making Qasab Hulw (Reeds of Candy) IX.6 Part Nine, Chapter Six: On Making Fanidh (Pulled Sugar Taffy) and Ishqaqul (Rings of Solomon) IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya) Part 10 On Pickles and Condiments (Kawamikh) and Other Related Preparations for Varieties of Vinegar and Murri (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 X.1 Part Ten, Chapter One: On Making Sinab (Mustard Sauce) X.2 Part Ten, Chapter Two: On Curing Olives (Zaytun) X.3 Part Ten, Chapter Three: On Pickling Lemons (Tasyir Al-Lim) X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Tasyir Al-Kabar) X.5 Part Ten, Chapter Five: On Pickling (Tasyir) Eggplants (Badhinjan), Onions (Basal), and Turnips (Lift) X.6 Part Ten, Chapter Six: On Pickling Fish (Tasyir Al-Hut) X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (Murri Naqi'), Cooked Liquid Sauce (Murri Matbukh), and Other Kinds X.9 Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients other than Olives When They Are Not Available
• and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates X.10 Part Ten, Chapter Ten: On Extracting Oils (Adhan) When Needed for Some Dishes X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadid) X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food Part 11 On Cooking Jarad (Locusts), Qumrun (Freshwater Shrimps), and Aghlal (Edible Land Snails) Part 12 On Handwashing Preparations (Ghasulat), and It Has One Chapter [Final Bonus Recipe] Glossary 1 Beverages 2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3 Dairy 4 Desserts and Sweeteners 5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BC09126946
• ISBN:
  • 9789004469471
• LCCN: 2021035080
• 出版国コード: ne
• タイトル言語コード: eng
• 本文言語コード: eng
• 原本言語コード: ara
• 出版地: Leiden
• ページ数/冊数: xxix, 884 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TX713
  • DC23 : 641.59567
• 件名:
  • LCSH : Cooking, Arab -- Early works to 1800
  • LCSH : Cooking -- Spain -- Andalusia -- Early works to 1800
  • LCSH : Cooking -- Africa, North -- Early works to 1800
  • LCSH : Cooking, Spanish -- Early works to 1800
• 親書誌ID:
  • BA22827088