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Medieval cuisine of the Islamic world : a concise history with 174 recipes

Author: Lilia Zaouali
Publisher: Berkeley : University of California Press, 2009
Series: California studies in food and culture, 18
Edition/Format:   Print book : English : 1. paperback prView all editions and formats
Summary:

Presents Islam's vibrant culinary heritage. This book features dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and  Read more...

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Genre/Form: History
Document Type: Book
All Authors / Contributors: Lilia Zaouali
ISBN: 9780520261747 0520261747 9780520247833 0520247833
OCLC Number: 900689993
Notes: Originaltitel: Islam a tavola
Originalår: 2007
Translated from the the original French version and the Italian edition of the book
Description: xxiv, 224 s., [16] tav. : illustrations ; 21 cm
Contents: pt. 1. Cultural background and culinary context. Crossroads of the world's cuisines ; Materials, techniques, and terminology. pt. 2. The Medieval tradition. Cold appetizers ; Bread and broth ; Sweet-and-sour dishes ; Roasts, meatballs, and sausages ; Meat, poultry, and vegetable stews ; Fish ; Cheese and other dairy dishes ; Soups ; Pasta ; Couscous ; Rice and omelets ; Sauces ; Pastries and jams ; Cheeses, fermented condiments, and wine. pt. 3. Contemporary North African cuisine. Meat and poultry ; Fish, sauces, and vegetables ; Soups, pasta, and couscous ; Desserts and condiments
Series Title: California studies in food and culture, 18
Responsibility: Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry

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"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 Read more...

 
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