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- Autorius: Nawal Nasrallah
- Leidėjas: Brill
- Metai: 2020
- Puslapiai: 726
- ISBN-10: 9004356231
- ISBN-13: 9789004356238
- Formatas: 15.2 x 23.4 x 4.1 cm, minkšti viršeliai
- Kalba: Anglų
Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
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 more.
It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.
- Autorius: Nawal Nasrallah
- Leidėjas: Brill
- Metai: 2020
- Puslapiai: 726
- ISBN-10: 9004356231
- ISBN-13: 9789004356238
- Formatas: 15.2 x 23.4 x 4.1 cm, minkšti viršeliai
- Kalba: Anglų
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 more.
It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.
Atsiliepimai