Zaouali, Lilia,  1960- <br/><br/>
Medieval cuisine of the Islamic world :  a concise history with 174 recipes / 
Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry. 
 - xxiv, 234 p.;  21 cm. 
<br/><br/> "Translated from both the original French version and the published Italian edition of the book"--Pref. to the American edition. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780520247833 (cloth : alk. paper) 
<br/><br/><label>Standard No.: </label>2577441 
<br/><br/><label>LCCN: </label>2006100930 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, Arab<br/>Arabs--Food--History.<br/>Cooking, Medieval<br/>Islamic cooking
<br/><br/><label>LC Class. No.: </label>TX725.A65  / Z3613 2007 
<br/><br/><label>Dewey Class. No.: </label>641.5939/49