Best Of Delectable Foods And Dishes From Al Andalus And Al Maghrib A Cookbook By Thirteenth Century Andalusi Scholar Ibn Raz N Al Tuj B 1227 1293

The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.

The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.

"The thirteenth-century cookbook Fiḍālat al-khiwān fīṭayyibāt al-ṭa ām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībīshowcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī's complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks"--

Of the many books written by thirteenth-century Muslim-Andalusian scholar Ibn Razīn al-Tujībī, only his cookbook survives. This unique collection was compiled from al-Tujībī's new home in Tunis, having fled Murcia following the Christian reconquest of Spain, and reflects his rich multicultural Andalusi heritage. The Exile's Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period – its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world. This elegant translation by Daniel L. Newman is based on all the manuscripts of the text that are known to have survived. It is accompanied by an introduction and extensive notes contextualising the recipes, ingredients, tableware and cooking practices.

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

African Americans find themselves leading the national health index when it comes to heart disease, cancer, strokes, obesity, diabetes, kidney and liver disorder, respiratory, and autoimmune diseases. Why? Dr. U-Shaka Craig, in "Shifting Your Paradigm for Optimum Health and Longevity" provides a telling account of diet and health as it relates to the African American community/culture. He is convinced that people in general and African Americans specifically can revolutionize their health and well-being by being more intelligent in the lifestyle they choose and foods they eat. In today's environment of denatured, processed, chemical additives, and genetically engineered products...the author provides clear and practical alternatives from a life of illness and disease to one of optimum health and longevity. If you want to live free of cancer, heart disease, diabetes, and other such illnesses, the power is in your hands. To be healthy, it is essential to make a shift away from our old thinking patterns and eating habits. This book provides you with an excellent model in making a paradigm shift in both your thinking and behavior by: (1) Tracing the historical development of food as it relates to Black people, especially African Americans; (2) Outlining African Americans' current physical, social, and psychological realities; (3) Identifying the psychological trap that undermines our potential for health and happiness; (4) Demonstrate the connection between the various types of foods we eat and our current state of health; and (5) Providing a scientifically proven program for African Americans that will help them transform their eating habits which will then result in feeling better, gaining health, living longer, and moving closer to the goals of physical and spiritual liberation. Our ancestors left us with a Kemetic principle called Ma'at that speaks to the need of adding (truth, justice, peace, and right order) harmony to our lives which bring us in balance with the world and universe. My hope is that this book will inspire you to choose wisely -for your health and wellbeing.