Annals of the Caliphs' Kitchens (Islamic History and Civilization)

Annals of the Caliphs' KitchensEnglish Translation with Introduction and Glossary by Nawal NasrallahMassive and impressive and marvelous are some of the adjectives that come to mind when attempting to describe this book. For the first time we can hold in our hands an English translation of the complete text of the Kitab al - Tabikh or (Book of Dishes or Book of Cookery) a cookery book by Ibn Sayy'r al-Warr'q. This means that 600 plus recipes dating from the tenth century are now available. This edition is drawn from and cross-checked through the three surviving manuscripts which are located in England, Helsinki, and Istanbul.In translation, the work begins on page 65 of this volume and extends through page 519. This results in 455 pages of recipes for dishes ranging from stews, cold and hot poultry dishes, dips and sauces, boiled dishes, porridges, vegetables, fried dishes, roasted kid and other meats, puddings, pastries, confections, and beverages. The text also includes discussions of the utensils needed, the spices, foods for the elderly and very young, the humors, numerous food poems, manners and decorum. Footnotes abound to guide the reader and point out differences between the texts.The editor and translator Nawal Nasrallah includes a comprehensive introduction, glossary of Arabic to English and English to Arabic terms, an appendix of important people and places mentioned in the text, and works cited. A full range of five sub-divided indexes, including an ingredients index and a separate index for prepared foods and drinks, compliments the text. The medical terms, recipes, and advice are in yet another index.The only drawback is the price. The work is being sold at 139.00 / US$ 195.00. I can report that it seems well worth the price. For those of us seriously interested in food and culinary history, this is a volume to treasure and honor with a place on our shelves.In her Preface, the editor writes that she was most concerned with accuracy and readability. She seems to have accomplished her aims in this fascinating volume about "this most interesting book."

This is a fascinating collection of Abbasid recipes that is well worth the price for those interested in the history of food. It is worth getting for just the history alone, with chapters on medieval Baghdad food culture, the alleged medicinal benefits of certain foods, and the vast array of ingredients used during 10th century in the Abbasid capital. But try to cook these dishes, and take yourself back to Abbasid times. It is not easy, as you must convert measurements (ratls and natls to cups, for example), but some of the measurements are given. Get used to "some water" for bread recipes, and enjoy the process. The results are well worth the effort.

A fascinating book. Every time I read a recipe, I have to remind myself that this cook book was written almost a thousand years ago. It's amazing how the recipes hold up. Even more amazing is that the Arabic words have the same meanings now as they did back then. You'd expect the names of herbs and spices and other ingredients to change overtime. Not so.The book itself is well written and the fact that the author displays the Arabic word alongside its English translation makes this book a joy to read for Arabic speakers.

Book is extremely interesting, and the translation is perfect. However, there are consistent typos in chapter headings or names. The layout is also occasionally formatted incorrectly, missing line breaks or beginning chapters on the same page. Still worth buying, just cheap publishing for an awesome cookbook.

I was very surprised to find recipes for nougat,flan(as it is called in the Spanish restuarants),sandwiches of all kinds(open-faced,pressed,wraps)pot pies,marzipan,quiche etc in this recentlytranslated 1000 year old book.I had no idea thatthese foods had a Middle Eastern origin!I was soimpressed that I have ordered a second book by thetranslator Nawwal Nasrallah "Recipes from the Gardenof Eden".