Best of Delectable Foods and Dishes from Al-Andalus and Al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn Al-Tujīb&#29

The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases...
Dhs. 466.87 AED
Dhs. 466.87 AED
SKU: 9789004688377
Product Type: Books
Please hurry! Only 42 left in stock
Author: Nawal Nasrallah
Format: Paperback
Language: English
Subtotal: Dhs. 466.87
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Best of Delectable Foods and Dishes from Al-Andalus and Al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn Al-Tujīb&#29 by Nasrallah, Nawal

Best of Delectable Foods and Dishes from Al-Andalus and Al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn Al-Tujīb&#29

Dhs. 466.87

Best of Delectable Foods and Dishes from Al-Andalus and Al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn Al-Tujīb&#29

Dhs. 466.87
Author: Nawal Nasrallah
Format: Paperback
Language: English
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī's complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.

Author: Nawal Nasrallah
Publisher: Brill
Published: 09/09/2023
Pages: 914
Binding Type: Paperback
ISBN: 9789004688377

This title is only available via back order

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