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Scents and flavors : a Syrian cookbook / edited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa.

Title
Scents and flavors : a Syrian cookbook / edited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa.
Publication
New York : New York University Press, 2017.

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TextRequest in advance TX725.S9 S33413 2017Off-site

Details

Additional Authors
  • Perry, Charles, 1941-
  • Cooperson, Michael
  • Toorawa, Shawkat M.
Description
xliii, 326 pages; 24 cm.
Summary
"This popular 13th-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, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup--an innovation unique to the medieval Arab world. 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 like 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 four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike"--Jacket.
Series Statement
Library of Arabic literature
Uniform Title
  • Kitab al-wusla ila al-habib. English.
  • كتب الوسل ال الهبب.
  • Kitab al-wusla ila al-habib.
  • Library of Arabic literature
Subjects
Genre/Form
  • Cookbooks.
  • Cookbooks
Note
  • "Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib"--Title page verso.
  • "Reviewed by David Waines"--Dust jacket.
Bibliography (note)
  • Includes bibliographical references (pages 301-302) and index.
Language (note)
  • Parallel text in Arabic and English.
Processing Action (note)
  • committed to retain
Contents
  • Machine generated contents note: Section on 'anbarina with musk -- A second variety, better than the first, and with a more pungent aroma -- A different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors -- Agarwood -- Elevated agarwood -- A better elevated agarwood preparation -- An incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather -- Nadd incense tablets of the kind made for Ibn al-Aghlab -- Nadd incense tablets of the kind made for caliphs -- A good Yemeni winter incense for use on all furs except squirrel -- A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms -- Nadd incense wicks -- A recipe for incense cakes -- Another kind of incense cake -- Barmakiyyah incense -- Another Barmakiyyah incense recipe -- Nadd compounded for incense -- Section on powders -- A warming powder -- A cooling powder -- Cyperus powder -- Citron powder -- Rose powder -- An aromatic powder -- An incomparable antiperspirant -- Section on fragrant oils -- Smoked oil, known as stink oil-good for cold winds, bloating, phlegmatic swellings, catarrh, and swellings in the fingers, and cuts rancid odor, and known only to a few -- An oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain -- Recipe for extracting ben oil, which few do well -- As for ben oil cooked with spices -- Another recipe for spiced ben oil -- Yemeni subiyyah -- A variation -- Yemeni shishsh -- Another preparation -- Reconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite -- Sugar and lemon drink -- Marinated sweet-kerneled apricot drink -- Sweet-kerneled apricot snacks -- Prepared pomegranate seeds -- Sour orange drink -- A cure for nausea -- Citron drink -- Spiced oxymel -- Quinces cooked with sugar -- Sour grape juice -- Sour grape juice of the sun -- Lemon juice-for drinking -- Sour orange juice-a rarity, of which most people have never heard -- Recipe for softening sour oranges -- Sumac juice -- White vinegar -- Another white vinegar recipe -- The first -- Red tail fat -- Green tail fat -- Roast chicken -- Second recipe -- Third recipe -- Fourth recipe -- Fifth recipe -- Section on bread-crumb stuffing, of which there are several varieties -- First variety -- Second variety -- Third variety -- Fourth variety -- Fifth variety -- Sixth variety -- A similar variation -- Another similar variation -- Another similar variation -- Seventh variety -- Judhabat tabbalah -- Chicken meatballs -- Section on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations -- The first type -- The second type -- The third type-stuffed with an egg cake -- The fourth type -- Section on masus -- A variation with lemon juice -- A variation, with sour grape juice -- Chicken with a plain pistachio stuffing -- A variation called Egyptian mu'arraq -- Mukardanah -- Keundiyyah -- Lemon chicken -- A variation -- A similar variation -- Another variation -- Another variation -- Recipe for chicken with pomegranate juice -- A variation -- Another variation -- Another variation -- Recipe for chicken kuzbariyyah -- A better variation -- Recipe with tamarind -- Recipe with barberries -- Recipe with rhubarb -- A variation -- Another variation -- Recipe with quince -- A variation -- Another variation -- Another variation -- Zirabaj -- A variation -- Another version -- Sub-section on sumac essence -- Variation -- Chicken with parsley sauce -- Sour orange chicken -- Chicken kashkat -- Another sour-orange chicken -- Camphor-white meatballs -- Section on sweet chicken dishes -- Pistachio chicken -- Hazelnut chicken -- Almond chicken -- Poppy-seed chicken -- The Queen of Nubia -- Lubabiyyah -- Rose-jam chicken -- Candied chicken on croutons -- A variation -- Khawkhiyyah -- Jurjan chicken -- Chicken with Syrian mulberries -- Village-style chicken with sour cherries -- Chicken with cornelian cherries -- Chicken rice -- Sub-section on how to make chicken fat -- Recipe for chicken canapes, known as Egyptian canapes -- Sanbusak, for which there are four recipes -- First recipe -- Second recipe -- Third recipe -- Fourth recipe -- Section on Egyptian kebabs -- A variation -- A delicious variation, the best there is -- Another variation -- Another variation -- Another variation -- Another variation -- Another variety: Frankish roast -- Another variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy -- Another variation -- Another variation -- A variation which is a Bedouin specialty -- Another variety, the Monk's Roast -- Faux marrow -- Bread-crumb stuffing for roast meat -- Second variety, with sumac -- Third variety, sweet -- Section on mulukhiyyah, of which there are four types -- Second type of mulukhiyyah -- Third type, dry mulukhiyyah -- Another type -- Section on eggplant dishes, of which there are eight types -- The first type is buraniyyah -- Second type -- A buraniyyah variation -- Fourth type, kibritiyyah -- Fifth type -- Sixth type, stuffed eggplant -- Seventh type, madfunah -- Eighth type -- Section on the ridged-cucumber dish, of which there are four varieties -- The first recipe -- Second recipe -- Third recipe -- Fourth recipe -- Fifth recipe -- Section on taro dishes, for which there are five recipes -- The first recipe is mutawakkiliyyah -- Second recipe, sitt al-shuna' -- Third recipe -- Fourth recipe -- Fifth recipe -- Section on cauliflower, for which there are three recipes -- The first recipe -- Second recipe -- Third recipe -- Section on spinach: four recipes -- The first recipe -- Second recipe -- Third recipe -- Fourth recipe -- Rabi'iyyah, a well-known dish -- Coriander stew, of which there are two types -- The first type -- Second type -- Section on the garlic dish, of which there are two types -- The first type -- The second type, which is the best there is -- Section on rhubarb, for which there are two recipes -- Section on narjisiyyah, of which there are three varieties -- The first variety -- Second variety -- Third variety -- Recipe for dinariyyah -- First recipe -- Second recipe -- Third recipe -- Section on onion dishes, for which there are three recipes -- The first is an onion dish which is better than many others- better even than sweetmeat -- Second recipe -- Third recipe -- Section on cabbage dishes, for which there are two recipes -- The first recipe -- Second recipe -- Section on sour-grape dishes, for which there are five recipes -- The first recipe -- Second recipe -- Third recipe -- Fourth recipe, a faux sour-grape dish -- Fifth recipe, called The Beginning and the End -- Section on turnip dishes, of which there are three types -- The first type -- Second type -- Third type -- Section on green almonds, for which there are two recipes -- The first recipe -- The second recipe -- Section on sumac, for which there are five recipes -- The first recipe -- The second recipe -- The third recipe, madfunah -- The fourth recipe, fakhitiyyah -- The fifth recipe -- The sixth recipe -- Section on cowpeas, for which there are two recipes -- The first recipe -- The second recipe -- Crocus bulbs -- Section on rice dishes-nine recipes -- The first dish is muhallabiyyah -- Second dish, white rice bardawili -- Third dish, rukhamiyyah -- Fourth dish, rice pilaf -- Fifth variation, yellow pilaf -- Sixth dish, white-grain yellow-grain pilaf -- Seventh dish, rice with cornelian cherries -- Eighth dish, fa'iziyyah -- Ninth dish, servants' kashkiyyah -- Tenth dish-making khatuni rice, which is wonderful -- Section on al-qamhiyyah (whole-wheat dish), of which there are two types -- The first type -- The second type -- Kashk (crushed-wheat dish), of which there are two types -- The first type -- Second type -- Section on vinegar dishes, for which there are several types -- The first type is hubayshiyyah -- Second type, zirabaj, of which there are two varieties -- The first variety -- The second variety -- Third type, thickened vinegar dish, of which there are two varieties -- The first variety -- The second variety -- Fourth type, masus, made like chicken masus -- Fifth type, sweetened sikbaj -- Two variations on sour-orange stew -- The first recipe -- The second recipe -- Section on lemon-juice stew, of which there are three main recipes -- The first, done two ways -- Fuqqa'iyyah -- The other way -- The second variation, the safflower dish, of which there are two kinds -- The first kind -- The second kind -- The third variation -- Section on quince stew, of which there are two types -- The first type -- The second type -- Section on apple dishes -- The first recipe -- The second recipe -- The third recipe -- The fourth recipe -- Section on fresh fennel stew, two types -- The first type -- Second type -- Section on lentil dishes, for which there are four recipes -- The first recipe -- Second recipe -- Third recipe -- Fourth recipe, called mujaddarah -- Section on noodles -- Section on tabbitlah -- Section on couscous, of which there are two types -- The first is "barleycorn" pasta -- The second type is North African couscous -- Ma'shisqah -- Bad'iyyah, a North African dish -- Section on apricots, two recipes -- The first recipe -- Second recipe, dried apricots
  • Note continued: Section on bananas, for which there are three recipes -- The first recipe -- Second recipe -- Third recipe -- The first kind is sanbusak -- The second kind, which is even better than 'ajamiyyah -- The third kind, taratir al-Turkuman -- The fourth kind, al-makshufah -- The fifth kind, ma'muniyyah, for which there are three recipes -- The first recipe -- The second recipe, better than the first -- The third recipe, which is better than the second -- The sixth kind, pistachio porridge, for which there are three recipes -- The first recipe -- The second recipe, himmasiyyah -- The third recipe, fistiqiyyah without chicken -- The seventh kind, made with dates -- The eighth kind, al-maris -- The ninth kind, al-makhnuqah -- The tenth kind, nasiriyyah, which used to be made in the house of al-Malik al-Nasr, the governor of Aleppo, may God shower mercy upon him -- A similar variation -- The eleventh kind -- The twelfth kind, al-kahin -- A variation -- The thirteenth kind, horsehide, also known as starch slurry -- The fourteenth kind, kunafah mamluhah -- Another version -- Another version -- Another variety -- Another variety, known as akhmimiyyah -- The fifteenth kind, crepes, of which there are several types -- The first type -- The second type -- The third type, fried crepes -- The fourth type, jamaliyyah crepes -- A type called abu lash -- A type called Eat and Give Thanks, also called qarni yaruq -- Another type -- The sixteenth kind, made to look like mulberries -- The seventeenth kind, fata'ir -- The eighteenth kind, Basra-style basisah -- The nineteenth kind, kashk sweetmeat -- The twentieth kind, a good sweetmeat known as makkiyyah -- Another variety -- Supplement on sweets-not part of the original book -- Bread judhab -- Crepe judhab -- Banana judhab -- Melon judhab -- Crepe bread -- Poppy-seed judhab -- Almond pudding -- Date juadhab -- Samidhiyyah -- Marzipan -- Gourd pudding -- Al-mukhannaqah -- Al-rawandi -- Lettuce pudding -- Maidens' Cheeks -- Asyirstiyyah -- Natif -- Purslane-seed sweetmeat -- Shayzariyyah -- Taffy -- Halwa tamriyyah -- A delicious rose halwa' -- Sabunyyah -- A fine sweetmeat -- Marzipan -- For the moist version -- Zaynab's Fingers -- Faludhaj -- Dry faludhaj -- Mukaffan -- A better version of mukaffan -- Mushabbak -- Qahiriyyah -- Persian sweet -- Fish and cakes -- Stuffed fritters -- Pistachio porridge -- Frosted cookies -- Stuffed crepes -- The honeycomb -- Aqras mukarrarah, triple-dipped cookies -- Aqras mukallalah, deep-fried sweetmeat -- Aqras sadhijah, plain cakes -- Luqam al-qadii, the Judge's Morsel -- Al-dinnaf -- Mosul kata -- Excellent qahiriyyah -- Urnin -- Honeyed dates -- How to make soft-ripe dates out of season -- Another good variation -- Stuffed dates -- Fried pastry sheets -- Basisah -- Qawut -- Khushkananaj and basandud -- Baked goods -- First, ka'k, which are of several varieties -- The first variety -- Second variety, called mufakhkhar, which is delicate and crisp and melts in the mouth -- Third variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder -- The second kind, clay-oven bread, which is of two varieties -- The first variety -- The second variety is another clay-oven bread, made with dried cheese -- The third kind, brick-oven bread risen under a blanket -- The fourth kind, a bread which the Franks and Armenians call iflaghun -- Another variety -- Another variety -- Another kind of bread, sugared rusks -- Regular ka'k and khushkandnaj -- Section on puddings, of which there are two varieties -- The first variety -- The second variety -- Section on rice pudding -- Nidat al-khulafa' -- The first type is turnip pickles -- The first kind lasts up to a month -- The second kind is ready to eat in a few days -- The third kind is sweetened white turnip pickles -- The fourth kind is Greek turnip pickles -- The fifth kind is yellow turnip pickles -- The sixth kind is sweet-sour turnip pickles, also called al-muqirrah -- The seventh kind is Persian-turnip pickle -- Another version of Persian turnips -- A third version of Persian turnips -- A fourth version -- The eighth kind is white turnips pickled with sourdough -- Another kind is turnip pickled with reconstituted pomegranate juice -- The second type is eggplant pickles, of which there are several kinds -- The first is stuffed eggplant, of which there are several kinds -- The first kind -- One version -- A second version -- A second recipe -- A third recipe -- The third type is salted lemons -- First variation -- Second variation -- Third variation -- Preserving lemons -- The fourth type is quince pickles, of which there are two kinds -- The first kind -- The second kind -- [Salted marakibi lemons] -- The fifth type is olive pickles, of which there are several kinds -- The first kind -- The second kind is green-olive paste -- The third variation, limed olives -- The sixth type is caper pickles, of which there are several kinds -- The first kind is capers in vinegar -- The second kind is capers with sumac -- The third kind is capers with yogurt -- The fourth kind is Mosul-style capers -- One of the variations on this caper recipe uses thyme -- Peppergrass -- The seventh type is bottle-gourd pickles, of which there are two kinds -- The first kind -- The second kind is made exactly the same way -- The eighth type is raisin pickles, of which there are several kinds -- The first kind -- The second kind -- The third kind is early-season raisin pickles -- The ninth type is cucumber pickles, of which there are several kinds -- The first kind -- The second kind is made the same way -- The third kind, which is full of flavor and appealing -- The tenth type, grape pickles, of which there are two variations -- First variation -- The second variation, using local white grapes -- The eleventh type is pickled green walnuts -- The twelfth type is pickled onions, of which there are three variations -- The first variation -- The second variation, which does not keep long -- A third variation -- The thirteenth type, pickled celery -- The fourteenth type, pickled cauliflower -- The fifteenth type is pickled marakibi pomelo, known as sankal mankal -- The sixteenth type is pickled roses -- The seventeenth type is mock fish paste, known as village fish paste -- The eighteenth type, pickled wild pears, flavored with many ingredients -- The nineteenth type is pickled carrots -- The twentieth type is pickled fresh fennel, for which there are two variations -- The first variation -- The second variation -- The twenty-first type is seasoned salt fish, of which there are several kinds -- The first kind -- The second kind -- The third kind -- The twenty-second type is seasoned salted birds, of which there are two variations -- The first variation -- The second variation -- The twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds -- The first kind -- The second kind -- The twenty-fourth type is Baghdadi kamakh rijal -- The twenty-fifth type is sals, of which there are several kinds -- The first kind -- The second kind, black sals -- The third kind, white sals -- The fourth kind, reddish brown sals -- The fifth kind, violet sals -- The sixth kind, green sals -- The seventh kind, of changed color -- The eighth kind -- The ninth kind, made with sour grape juice -- The tenth kind -- The eleventh kind, an excellent sals -- The twenty-sixth type is ridged-cucumber dishes, of which there are several kinds -- The first kind -- The second kind -- The third kind -- The twenty-seventh type is cowpea dishes, of which there are several kinds -- The first kind is plain cowpeas -- The second kind -- The third kind -- The fourth kind -- The fifth kind -- The sixth kind -- The twenty-seventh type is eggplant dishes, of which there are several kinds -- The first kind -- The second kind -- The third kind -- The fourth kind is village eggplant -- The fifth kind-better than the first -- The sixth kind -- The twenty-eighth type is bottle-gourd dishes, of which there are several variations -- The first variation -- The second variation -- The third variation -- The fourth variation -- The twenty-ninth type is turnip dishes, of which there are two variations -- The first -- The second variation -- The thirtieth type is fresh fennel dishes, of which there are two variations -- The first -- The second variation -- The thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah -- The first -- The second variation -- The third variation -- The thirty-second type is chard dishes, of which there are several kinds -- The first -- The second kind -- The third kind -- The fourth kind -- The thirty-third type is cauliflower dishes, of which there are several kinds -- The first kind -- The second kind -- The third kind -- The fourth kind -- The fifth kind -- The sixth kind -- The thirty-fourth type is fava-bean dishes, of which there are several kinds -- The first -- The second kind -- The third variation -- The thirty-fifth type is a lettuce dish -- The thirty-sixth type is carrot dishes, of which there are two kinds -- The first -- The second kind -- The thirty-seventh type is asparagus dishes, of which there are two kinds -- The first -- The second kind -- The third kind -- The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds -- The first, fried hard-boiled eggs -- The second kind
  • Note continued: The third kind, without meat -- The fourth kind is egg cake with fresh fava beans or fresh chickpeas -- The fifth kind, sour egg cake -- The sixth kind is egg cake in glass bottles -- The thirty-ninth kind is fresh chickpea kisa' -- Perfumed hand-washing powder, seven types in all -- The first is Persian 'asafiri hand-washing powder -- The second type is also a Hammudi powder -- The third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy -- The fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom -- The fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo -- The sixth kind is a preparation of Ibn al-'Abbas -- The seventh kind is a preparation of Ibn al-'Abbas -- Section on making perfumed soap -- Yellow perfumed soaps -- The first has three variations -- The first variation is fresh red roses which have been watered by rainfall alone -- The second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim -- The third variation -- The fourth variation is blue rose water -- The fifth variation is distillation of red rose water -- The sixth variation is red rose water -- The seventh variation is yellow -- The eighth variation is distillation of dry roses -- The ninth variation is a rose water from dry roses -- Section on distilling saffron water, of which there are two variations -- The first is reportedly a marvelous perfume -- The second variation is from Ibn Masawayh -- Distillation of musk with rose water -- Recipe for camphor water -- Recipe for distilling agarwood -- Recipe for distilling sandalwood -- Recipe for distilled spikenard water -- Recipe for plain carnation water, of which there are several varieties -- The first -- The second variety -- The third variety -- Recipe for Ceylon cinnamon water -- Recipe for nammam water -- Recipe for sweet marjoram water -- Recipe for citron-peel water -- Mandrake water -- Recipe for myrtle extract -- Recipe for orange-blossom extract -- Recipe of palm-spathe extract -- Recipe of white-dog rose water, which is better than rose water -- Recipe for basil-and-cucumber water -- Recipe for little-leaf linden water -- White Egyptian jasmine water -- Section on means for sweetening the breath -- The first -- Another variety -- The third kind is used in several types of perfume.
ISBN
  • 9781479856282
  • 1479856282
  • 9781479817726 (e-book) (canceled/invalid)
  • 9781479843930 (e-book) (canceled/invalid)
LCCN
^^2016055376
OCLC
961159809
Owning Institutions
Harvard Library