Bibliographic Information

Scents and flavors : a Syrian cookbook

translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa

(Library of Arabic literature)

New York University Press, c2020

  • : pbk

Other Title

Kitāb al-Wuṣlah ilā l-ḥabīb : fī waṣf al-ṭayyibāt wal-ṭīb

كتاب الوصلة الى الحبيب : في وصف الطيبات والطيب

Kitab al-wusla ila al-habib

Available at  / 3 libraries

Search this Book/Journal

Note

Previously published: 2017

Includes bibliographical references and index

Summary: "This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collectio

Related Books: 1-1 of 1

Details

  • NCID
    BC1208153X
  • ISBN
    • 9781479800810
  • LCCN
    2019049983
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Original Language Code
    ara
  • Place of Publication
    New York
  • Pages/Volumes
    xlviii, 194 p.
  • Size
    21 cm
  • Classification
  • Subject Headings
  • Parent Bibliography ID
Page Top