Medieval cuisine of the Islamic world : a concise history with 174 recipes / Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry.
Material type: TextLanguage: English Original language: Italian Publisher: Berkeley : University of California Press, 2007Description: xxiv, 234 p.; 21 cmISBN:- 9780520247833 (cloth : alk. paper)
- Islam a tavola. English
- 641.5939/49 22
- TX725.A65 Z3613 2007
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.593949 ZAO (Browse shelf(Opens below)) | 1 | Available | A401145B |
"Translated from both the original French version and the published Italian edition of the book"--Pref. to the American edition.
Includes bibliographical references and index.
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.
There are no comments on this title.