TY  - BOOK
AU  - Zaouali,Lilia
TI  - Medieval cuisine of the Islamic world: a concise history with 174 recipes 
SN  - 9780520247833 (cloth : alk. paper)
AV  - TX725.A65 Z3613 2007
U1  - 641.5939/49 22
PY  - 2007///
CY  - Berkeley
PB  - University of California Press
KW  - Cooking, Arab
KW  - Arabs
KW  - Food
KW  - History
KW  - Cooking, Medieval
KW  - Islamic cooking
N1  - "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
ER  -