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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Details

Additional Authors
Description
xliii, 326 pages; 24 cm.
Series Statement
Library of Arabic literature
Uniform Title
  • Kitab al-wusla ila al-habib. English.
  • Kitab al-wusla ila al-habib.
  • Library of Arabic literature
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