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Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture) Hardcover – 28 Sep 2007

3.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 238 pages
  • Publisher: University of California Press; 1 edition (28 Sept. 2007)
  • Language: English
  • ISBN-10: 0520247833
  • ISBN-13: 978-0520247833
  • Product Dimensions: 16.5 x 1.9 x 21.6 cm
  • Average Customer Review: 3.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: 206,057 in Books (See Top 100 in Books)
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Product description


"Engaging and informative... A valuable addition to the literature on medieval Arab cuisine."--Gastronomica: Journal of Food & Culture "Provide(s) enough historical context for the reader to fully appreciate the important role that Islamic culinary history has."--Choice "A remarkable book... It's bright and entertaining and ... can be enjoyed by all."--San Francisco Examiner "A truly unusual book... Intriguing."--Sunday Business Post


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.

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Top customer reviews

15 March 2010
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8 people found this helpful
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.5 out of 5 stars 14 reviews
a reader
4.0 out of 5 stars"Bang the casserole against the ground," an instruction from one of the recipes in Medieval Cuisine of the Islamic World (p.135)
3 January 2008 - Published on Amazon.com
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85 people found this helpful.
4.0 out of 5 starsWell written recipes that are easily followed. Interesting historical information
22 January 2016 - Published on Amazon.com
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Nancy M. Parker
5.0 out of 5 starsadventures in food
21 November 2009 - Published on Amazon.com
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3 people found this helpful.
Jacqualyn Saunders
4.0 out of 5 starsExcellent translation of an old cuisine
30 June 2008 - Published on Amazon.com
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2 people found this helpful.
Richard J. Perez
5.0 out of 5 starsFascinating background on foods of the Islamic world and how ...
23 December 2014 - Published on Amazon.com
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