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Medieval Arab Cookery

4.40  ·  Rating Details  ·  10 Ratings  ·  1 Review
Arabic cooking is the most exciting influence on avant-garde British cookery. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays.
Hardcover, 527 pages
Published April 1st 2001 by Prospect Books (UK) (first published July 1998)
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Khalid
Apr 09, 2011 Khalid rated it it was amazing
This book gives a historical foundation on Arabic cuisine. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of Classical and Persian cuisine. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. The book provides translation of recipes, some for the first time, covering the influence of Arab cookery on the medieval West, and including a study of early medieval Arab cookery ...more
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Charles Perry is a former rock and roll journalist (staff writer at Rolling Stone in the 1970s) who suavely transitioned into food writing in the 1980s. During his 18 years at the Los Angeles Times’ award-winning Food section he was twice a finalist for a James Beard award. He is a world-renowned food historian who has been cited in books in seven languages, and he is a major contributor to the “O ...more
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