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.
Preface to the American Edition
PART ONE: CULTURAL BACKGROUND AND CULINARY CONTEXT
Crossroads of the World’s Cuisines
Materials, Techniques, and Terminology
PART TWO: THE MEDIEVAL TRADITION
Bread and Broth
Roasts, Meatballs, and Sausages
Meat, Poultry, and Vegetable Stews
Cheese and Other Dairy Dishes
Rice and Omelets
Pastries and Jams
Cheeses, Fermented Condiments, and Wine
PART THREE: CONTEMPORARY NORTH AFRICAN CUISINE
Meat and Poultry
Fish, Sauces, and Vegetables
Soups, Pasta, and Couscous
Desserts and Condiments
Lilia Zaouali was born in Tunisia and earned a Ph.D. in Arabic and Islamic Studies at the University Sorbonne-Paris. She has taught at the University of Jussieu Paris-7 and the Sarah Lawrence American Academy. The author of numerous essays and scientific articles, Zaouali is a contributor to SLOW, among other journals.