基本説明
New in paperback. Hardcover was published in 2007. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean.
Full Description
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates - these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Puree with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Contents
Foreword Charles Perry Translator's Note M.B. DeBevoise Preface to the American Edition Lilia Zaouali PART ONE: CULTURAL BACKGROUND AND CULINARY CONTEXT Crossroads of the World's Cuisines Materials, Techniques, and Terminology PART TWO: THE MEDIEVAL TRADITION Cold Appetizers Bread and Broth Sweet-and-Sour Dishes Roasts, Meatballs, and Sausages Meat, Poultry, and Vegetable Stews Fish Cheese and Other Dairy Dishes Soups Pasta Couscous Rice and Omelets Sauces Pastries and Jams Cheeses, Fermented Condiments, and Wine PART THREE: CONTEMPORARY NORTH AFRICAN CUISINE Meat and Poultry Fish, Sauces, and Vegetables Soups, Pasta, and Couscous Desserts and Condiments Notes Glossary Index
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